Analytical determination of phosphatidylcholine: comparison of HPLC and enzymatic methods

Two analytical techniques for the quantitation of phosphatidylcholine in food samples, high performance liquid chromatography (HPLC) and enzymatic analysis, have been tested in different cocoa powder and lecithin samples. The results given by the two techniques are highly correlated, although there are systematic differences between them. This is attributed to analytical interference due to the nature of the samples.