A method is described for the analysis of phosphatidylcholine (chemical lecithin) in chocolate products. The chocolate is extracted with a modified Folch reagent and interfering compounds eliminated with a Sep‐pak TM . The extract is chromatographed using normal phase chromatography with a solvent system of CH 3 CN/CH 3 OH/H 2 O and detection at 210 nm. The method shows good recovery from soy lecithin and chocolate‐type matrices. It also shows good precision with % Cv ranging from 1~8% depending on the matrix. Studies of the effects of lecithin on the rheological behavior of chocolate during processing can now be easily performed, as well as the monitoring of lecithin ingredient levels in chocolate products.
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Hurst et al. (1980) studied this question.
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