Literature DB >> 1277537

Determination of plasma cholesterol: comparison of gas-liquid chromatographic, colorimetric and enzymatic analyses.

L Lillienberg, A Svanborg.   

Abstract

The efficacy of methods for plasma cholesterol analyses based on gas-liquid chromatographic (GLC) or enzymatic cholesterol determinations was tested on commercially available standard serum, plasma obtained in a study of an age stratum of the population and on plasma from a number of patients from an out-patient department. These results were compared with colorimetric cholesterol determinations on chloroform/methanol extracts from plasma using the ferric chloride/sulphuric acid reagent. The GLC-based procedure gave values 12% lower than the colorimetric determinations. This discrepancy seemed to be explained, to a marked extent, by the fact that cholesterol metabolites interfere with the colorimetric determinations. The GLC-based method was apparently accurate since it has the advantage of specificity and is easy to standardize with the internal standard technique. Enzymatic total cholesterol analyses gave slightly (2%) lower values than the GLC-based analyses, apparently because of an incomplete hydrolysis of cholesterol esters. Enzymatic analyses of free cholesterol gave similar results to those of the GLC-based method.

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Year:  1976        PMID: 1277537     DOI: 10.1016/0009-8981(76)90385-5

Source DB:  PubMed          Journal:  Clin Chim Acta        ISSN: 0009-8981            Impact factor:   3.786


  4 in total

1.  Use of an improved internal-standard method in the quantitative sterol analyses of phytoplankton and oysters.

Authors:  P Ghosh; G W Patterson; G H Wikfors
Journal:  Lipids       Date:  1997-09       Impact factor: 1.880

2.  Changes in free and esterified cholesterol: hallmarks of acute renal tubular injury and acquired cytoresistance.

Authors:  R A Zager; T F Kalhorn
Journal:  Am J Pathol       Date:  2000-09       Impact factor: 4.307

Review 3.  Cholesterol methodology for human studies.

Authors:  B Zak
Journal:  Lipids       Date:  1980-09       Impact factor: 1.880

4.  Cooking, storage, and reheating effect on the formation of cholesterol oxidation products in processed meat products.

Authors:  Muhammad I Khan; Joong-Seok Min; Sang-Ok Lee; Dong Gyun Yim; Kuk-Hwan Seol; Mooha Lee; Cheorun Jo
Journal:  Lipids Health Dis       Date:  2015-08-11       Impact factor: 3.876

  4 in total

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