建立了HPLC法测定烤羊肉串中胆固醇含量的方法，在设定的色谱条件下，研究表明：设定的色谱条件测定胆固醇含量最大标准偏差为0.38%，峰面积与胆固醇标品线性关系良好，标准曲线方程为Y=78.26x-0.0025，相关系数R为0.9981。精密度实验峰面积RSD为0.52%，保留时间RSD为0.03%，加标回收率在98.60%~100.92%之间，此方法用于测定烤羊肉串中的胆固醇含量准确、可行，经测定烤羊肉串中的胆固醇含量平均值为122.75 mg/100 g。%The HPLC determination method for the determination of kebabs cholesterol content was established. Under this conditions,the result showed that the maximum standard deviation of cholesterol content was 0.38%, under this this method for determination and Cholesterol content displayed an excellent linear relationship ,the standard curve equation was Y=78.26x-0.002 5,with a correlation coefficient of more than 0.998 1. The spike recoveries for cholesterol were between 98.60 % and 100.92 %,the RSD of precision test of peak area and retention time was 0.52%and 0.03%respectively. The method was feasibility and accurate for using to determine cholesterol content in shish kebab,the average contents of cholesterol in shish kebab was 122.75 mg/100 g by HPLC determination.
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