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KMID : 1007519970060040322
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Food Science and Biotechnology
1997 Volume.6 No. 4 p.322 ~ p.324
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Comparison of Gas Chromatographic Method with Enzymatic Method for Cholesterol Determination in Milk and Cream
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Ahn, Joung Jwa
Kwak, Hae Soo/Lee, Dong Kuk
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Abstract
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A comparison of two different methods of determining cholesterol contents in milk and cream was examined. Gas chromatographic (GC) method was found more accurate and simpler than the enzymatic method in analysis. The cholesterol contents from the GC method was significantly higher compared with those from the enzymatic method (p<0.05). In the GC method, samples from commercial market milk containing different percentages of milk fat (2.6, 3.6, and 4.6%) showed 9.52±0.22, 13.14±0.22, and 16.83±0.30 mg cholesterol/100 g milk, respectively. By using the enzymatic method, 8.62±0.22, 12.28±0.22, and 15.78±0.11 mg cholesterol/100 g milk were found in 2.6, 3.6, and 4.6% milk, respectivety. In cream (36% of milk fat), cholesterol content was determined as 108.60 1.70 mg/ 100 g by the GC method. However, the value (110.79±7.89 mg/100 g) obtained from the enzymatic method was significantly lower compared with that from the GC method (p<0.05). The GC method showed 100.95±1.46% of recovery in milk, however, only 90.4% of total cholesterol was recovered by using the enzymatic method. In the present study, the GC method has been found to be simpler, more accurate, faster and more economical in regard to solvents compared with the enzymatic method.
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