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http://dx.doi.org/10.5657/KFAS.2022.0218

Improvement and Verification of a Cholesterol Analytical Method to Analyze Cholesterol Content in Seafood  

Jung, So Hee (Food Safety and Processing Research Division, National Institute of Fisheries Science)
Jeong, Yu Rin (Food Safety and Processing Research Division, National Institute of Fisheries Science)
Shin, Hye Young (Food Safety and Processing Research Division, National Institute of Fisheries Science)
Kim, Yeon-Kye (Food Safety and Processing Research Division, National Institute of Fisheries Science)
Yoon, Na-Young (Food Safety and Processing Research Division, National Institute of Fisheries Science)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.55, no.2, 2022 , pp. 218-223 More about this Journal
Abstract
Cholesterol is an essential component for maintaining health; however, excessive consumption can lead to diseases. Thus, continuous monitoring of cholesterol content is important in food research. The cholesterol analysis method used in Korea follows the Korean Food Standards Codex. As this method uses gas chromatography, derivatization of the sample is required, and analysis time is more than 30 min. Kim developed a new method using liquid chromatography; however saponification by the non-heat saponification method is insufficient. To address these limitations, a new cholesterol analysis method was developed and verified. The correlation coefficients for the cholesterol standard (STD) were maintained above 0.99. The limit of detection and limit of quantitation of cholesterol STD were 2.41 ㎍/mL and 7.31 ㎍/mL, respectively. The accuracies for cholesterol were 92.21-99.02%. The developed analytical method was also verified using three standard reference materials, and their accuracies were 93.71-97.09%. In addition, the cholesterol content of fishes was analyzed, and the values were compared with those recorded by the United States Department of Agriculture. Our results suggest that this method could be used as a new analytical method for cholesterol in seafood.
Keywords
Cholesterol; Method validation; Seafood; UPLC;
Citations & Related Records
Times Cited By KSCI : 3  (Citation Analysis)
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