Collaborative study for the comparison of two methods for the determination of total cholesterol in multicomponent foods

• Published in: Journal of the Association of Official Analytical Chemists Vol. 59; no. 1; p. 46
• Main Author: Punwar, J K
• Format: Journal Article
• Language: English
• Published: United States 01.01.1976
• Subjects: Cholesterol, Dietary - analysis; Chromatography, Gas; Evaluation Studies as Topic; Food Analysis - methods; Oils - analysis; Triticum - analysis
• ISSN: 0004-5756
• DOI: 10.1093/jaoac/59.1.46

The gas chromatographic method for determining total cholesterol in multicomponent foods, collaboratively studied by the AOAC in 1974 (Method 1), has been evaluated by 9 collaborating laboratories and compared with the Interim Methodology Instructions No. 2 modified method (Method 2). The 5 samples selected for collaboration were deviled ham sandwich spread, vegetable beef stew, frozen chicken pot pie, frozen fish sticks, and mayonnaise. The recovery data were obtained from a sample of wheat germ oil spiked with 0.297% cholesterol as cholesteryl palmitate. Collaborators performed 2 replicate analyses on all samples by both methods. The statistical evaluation of the results showed that Method 1 is superior to Method 2. Average recoveries from the spiked wheat germ oil samples were 91.4% (9 laboratories) and 85.8% (7 laboratories) with coefficients of variation of 12.5 and 14.4%, respectively. Based on the collaborative results and statistical evaluation, Method 1 has been adopted as official first action.