DETERMINATION OF CHOLINE IN SPICES AND BE ANS BY HPLC WITH AN ELECTROCHEMICAL DETECTOR

Authors
MATSUZAWA M KAWAI H
Citation
M. Matsuzawa et H. Kawai, DETERMINATION OF CHOLINE IN SPICES AND BE ANS BY HPLC WITH AN ELECTROCHEMICAL DETECTOR, Shokuhin Eiseigaku Zasshi, 37(2), 1996, pp. 72-76
Citations number
2
Categorie Soggetti
Food Science & Tenology
Journal title
Shokuhin Eiseigaku Zasshi → ACNP
ISSN journal
00156426
Volume
37
Issue
2
Year of publication
1996
Pages
72 - 76
Database
ISI
SICI code
0015-6426(1996)37:2<72:DOCISA>2.0.ZU;2-6
Abstract
A simple and rapid method was developed for quantitative analysis of c holine in food by HPLC with an electrochemical detector. The hydrolysi s of combined forms of choline in food into the free form was performe d with hydrochloric acid. The calibration plot for choline was linear in the range of 0.004 similar to 2.00 nmol and the detection limit of choline was 4 pmol (0.4 ng) as choline chloride. The recovery of choli ne added to food was 93 similar to 105%. The average concentrations (m ean+/-SD) of choline in spices and beans were 0.91+/-0.62 mg/g and 1.7 1+/-0.34 mg/g, respectively.