First steps of development of a method for simultaneous determination of cholesterol and fatty acids in food matrices
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2018-01-01
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Abstract
Cholesterol and fatty acids are compounds with a key role in the human organism. Their levels must be strictly controlled and maintained in the human body to ensure its proper biochemical functioning. Herein, we report first steps of development of a method for cholesterol determination in food using GC/FID. The calibration, the linearity and the choice of an appropriate internal standard are discussed. The obtained correlation coefficient is R2 = 0,9992. A very good analytical yield of cholesterol 100 % is achieved following a specific procedure of sample preparation. LOQ is 50 ppm, while LOD is 15 ppm.