Gas chromatographic determination of cholesterol in processed foods

Abstract A precise and accurate gas chromatographic method for the determination of cholesterol in processed foods, without prior total lipid extraction, is described. The accuracy and precision of the method was assessed by using a BCR reference material (anhydrous butter fat). Furthermore, the procedure was compared with an enzymatic assay. Results of the two methods compared favourably, except for foods containing both animal and vegetable fats. The relative standard deviation of the proposed method was 1·78% at an analyte level of 267·8 mg 100 g −1 (anhydrous butter fat) and 2·46% at an analyte level of 59·1 mg 100 g −1 (Frankfurther sausages, wet weight).