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6724664 
Journal Article 
A Simple HPLC Method with Fluorescence Detection for Choline Quantification in Foods 
Hefni, M; Mcentyre, C; Lever, M; Slow, S; , 
2015 
Yes 
Food Analytical Methods
ISSN: 1936-9751 
SPRINGER 
NEW YORK 
2401-2408 
WOS:000361985100030 
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.