An Improved Method of Cholesterol Determination in Egg Yolk by High Performance Liquid Chromatography
测定鸡蛋胆固醇的高效液相色谱新方法

An improved method for cholesterol determination in egg yolk is reported in this paper. Egg yolk was first diluted. Cholesterol was then extracted with ethyl ether and petroleum ether, and quantified by reversed phase liquid chromatography on a Zorbax ODS column (0.46 mm x 15 cm, 5-6 microns) using a mobile phase of acetonitrile and 2-propanol (4:1) with a flow rate of 0.6 mL/min. A linear correlation was observed between 0.05-0.40 g/L of cholesterol. The determination limit was 0.02 g/L. This proposed method of HPLC determination of egg yolk without saponification is superior to colorimetric determination on the sample with saponification, and comparable to HPLC determination with saponification of the egg yolk sample in terms of reliability. No difference in final results was observed between egg yolk sample with saponification and the same sample without saponification. Rapid and reproducible quantification of cholesterol in egg yolk can be completed with this new method. Omission of saponification has made this proposed method more convenient than those ever reported, and can be used in yolk cholesterol study with greater ease.