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A Simple HPLC Method with Fluorescence Detection for Choline Quantification in Foods
Mansoura University, Egypt ; Canterbury Health Laboratories, New Zealand.ORCID-id: 0000-0003-0550-5828
Canterbury Health Laboratories, New Zealand ; University of Canterbury, New Zealand.
Canterbury Health Laboratories, New Zealand ; University of Canterbury, New Zealand ; University of Otago Christchurch, New Zealand.
Canterbury Health Laboratories, New Zealand ; University of Otago Christchurch, New Zealand.
2015 (Engelska)Ingår i: Food Analytical Methods, ISSN 1936-9751, E-ISSN 1936-976X, Vol. 8, nr 9, s. 2401-2408Artikel i tidskrift (Refereegranskat) Published
Abstract [en]

A high-performance liquid chromatography–fluorescence detection (HPLC-FLD) method was developed and validated for choline quantification in foods. Samples were extracted by homogenizing in chloroform/methanol/water and hydrolyzing in HCl-acetonitrile. Choline was derivatized using 1-naphthyl isocyanate and quantified by HPLC-fluorescence detection. Average recovery using choline iodide as the standard (n = 6) ranged from 84 ± 6 % for whole-wheat flour to 106 ± 5 % for milk. Recovery after addition of dietary lecithin to two different food matrices faba beans and for whole-wheat flour (n = 6) was 83 ± 5 %. The precision of the analysis (coefficient of variation) ranged from 2 to 13 %. Accuracy was evaluated by analyzing dietary lecithin using HPLC-FLD, liquid chromatography–mass spectrometry, and nuclear magnetic resonance, which across the different methods agreed within 15 %. This method was applied to quantify the choline content in different food matrices, and provides a simple, inexpensive method that could be widely used.

Ort, förlag, år, upplaga, sidor
2015. Vol. 8, nr 9, s. 2401-2408
Nationell ämneskategori
Livsmedelsvetenskap
Forskningsämne
Naturvetenskap, Livsmedelsvetenskap
Identifikatorer
URN: urn:nbn:se:lnu:diva-72661DOI: 10.1007/s12161-015-0131-9OAI: oai:DiVA.org:lnu-72661DiVA, id: diva2:1197399
Tillgänglig från: 2018-04-12 Skapad: 2018-04-12 Senast uppdaterad: 2018-05-17Bibliografiskt granskad

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