Detection and quantitation of additions of soybean proteins in cured-meat products by perfusion reversed-phase high-performance liquid chromatography
AuthorsCriado, Mónica; Castro Rubio, Florentina; García Ruiz, Carmen; García López, María Concepción; Marina Alegre, María Luisa
IdentifiersPermanent link (URI): http://hdl.handle.net/10017/1330
John Wiley & Sons
The authors thank the Comunidad Autónoma de Madrid (Spain) for project 07G/0025/2003. Dr. C. García-Ruiz also thanks the Ministerio de Ciencia y Tecnolog a for her contract from the Ramón y Cajal program (RYC-2003-001). F. Castro-Rubio thanks the Ministerio de Educación y Ciencia (Spain) for her predoctoral grant.
Journal of Separation Science, 2005, v. 28, p. 987-995
Perfusion reversed-phase high-performance liquid chromatography
(c) WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim, 2005
Perfusion liquid chromatography has been applied in this work to the determination of soybean proteins in commercially available cured meat products, enabling the detection of additions of soybean proteins in cured meat products to which the addition of these vegetable proteins is forbidden and the quantitation of soybean proteins in cured meat products to which the addition of these proteins is allowed up to a certain limit. The analytical methodology is based on a sample treatment (fat extraction and soybean protein solubilization) prior to chromatographic analysis. Fat extraction with acetone and soybean protein solubilization with a buffer solution at basic pH (pH 10 or 9) were necessary to obtain selective and sensitive conditions. Use of water-acetonitrile-trifluoroacetic acid or water-tetrahydrofuran-trifluoroacetic acid linear binary gradients at a flow rate of 3 mL/min, a temperature of 50 degrees C, and UV detection at 280 nm enabled chromatographic analysis of soybean proteins in cured meat products in less than 3 min.
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