Reversed-phase high-performance liquid chromatography applied to the determination of soybean proteins in commercial heat-processed meat products
AuthorsGarcía López, María Concepción; Domínguez, Mar; García Ruiz, Carmen; Marina Alegre, María Luisa
IdentifiersPermanent link (URI): http://hdl.handle.net/10017/1320
The authors thank the Comunidad Autonoma de Madrid (Spain) for project 07G/0025/2003. Dr. C. García-Ruiz also thanks the Ministry of Science and Technology (Spain) for her contract from the Ramón y Cajal program (RYC-2003-001).
Analytica Chimica Acta, 2006, v. 559, p. 215-220
Heat-processed meat products
High-performance liquid chromatography
07G/0025/2003 (Comunidad de Madrid)
RYC-2003-001 (Ministerio de Ciencia y Tecnología)
(c) Elsevier, 2006
A reversed-phase chromatographic method has been developed and optimised in order to detect and quantitate soybean proteins in commercial heat-processed meat products. The optimised conditions consisted of a linear binary gradient tetrahydrofurane–water–0.05% trifluoroacetic acid at a flow rate of 1 mL/min. Meat products were defatted with acetone and soybean proteins were extracted with a buffered solution at pH 9.60. The injection of this extract into the chromatographic system enabled the detection of soybean proteins in heat-processed meat products in about 12 min. The method enabled the detection and quantitation of additions of 0.38% (w/w) and 0.63% (w/w), respectively, of soybean proteins (related to 10 g of initial product). The method has been proven to be precise with relative standard deviations (R.S.D.) for repeatability, intermediate precision, and internal reproducibility lower to 7.0%. Recoveries obtained for spiked meat products were close to 100% and no matrix interferences were observed. The application of the method to commercial heat-processed meat products in whose formulation soybean proteins were present yielded soybean protein contents ranging from 0.90% to 1.54%, below the maximum levels established by regulations.
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