Table 2. Precursor and product ion pairs and parameters for MRM of cholesterol using UHPLC-MS/MS

		MRM1) transition		Collision energy (V)	Collision cell exit potential energy (V)	Peak area	Relative ratio2)	Retention time	Spectra
		Precursor ion (m/z)	Product ion (m/z)
Standard
Cholesterol		369.5	257.1	19.0	14.0	5.238×106	1.00	13.58
			189.1	29.0	10.0	7.889×106	1.51
			161.1	23.0	8.0	5.489×107	10.48
			147.0	27.0	8.0	1.963×107	3.75
			95.0	38.0	12.0	1.396×107	2.67
			81.0	65.0	12.0	2.004×107	3.83
Pork cuts
Shank	Raw	369.5	257.1	19.0	14.0	8.149×104	1.00	13.58
			189.1	29.0	10.0	1.188×105	1.46
			161.1	23.0	8.0	8.345×105	10.24
			147.0	27.0	8.0	2.965×105	3.64
			95.0	38.0	12.0	2.209×105	2.71
			81.0	65.0	12.0	2.924×105	3.59
	Boiled	369.5	257.1	19.0	14.0	7.648×104	1.00	13.59
			189.1	29.0	10.0	1.047×105	1.37
			161.1	23.0	8.0	7.426×105	9.71
			147.0	27.0	8.0	2.654×105	3.47
			95.0	38.0	12.0	1.919×105	2.51
			81.0	65.0	12.0	2.723×105	3.56
Picnic	Raw	369.5	257.1	19.0	14.0	4.225×104	1.00	13.57
			189.1	29.0	10.0	5.608×104	1.33
			161.1	23.0	8.0	3.890×105	9.21
			147.0	27.0	8.0	1.374×105	3.25
			95.0	38.0	12.0	1.044×105	2.47
			81.0	65.0	12.0	1.436×105	3.40
	Boiled	369.5	257.1	19.0	14.0	7.494×105	1.00	13.57
			189.1	29.0	10.0	1.137×106	1.52
			161.1	23.0	8.0	7.728×106	10.31
			147.0	27.0	8.0	2.747×106	3.67
			95.0	38.0	12.0	2.157×106	2.88
			81.0	65.0	12.0	2.948×106	3.93

MRM, multiple reaction monitoring.
Relative ratio, Calculated as the peak area of each product ion / the peak area of m/z 257.1 ion.