RT info:eu-repo/semantics/article
T1 Detection and quantitation of additions of soybean proteins in cured-meat products by perfusion reversed-phase high-performance liquid chromatography
A1 Criado, Mónica
A1 Castro Rubio, Florentina
A1 García Ruiz, Carmen
A1 García López, María Concepción
A1 Marina Alegre, María Luisa
K1 Soybean proteins
K1 Cured-meat products
K1 Perfusion reversed-phase high-performance liquid chromatography
K1 Ciencia
K1 Química analítica e industrial
K1 Science
K1 Chemistry, analytic and technical
AB 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.
PB John Wiley & Sons
SN 1615-9306
YR 2005
FD 2005
LK http://hdl.handle.net/10017/1330
UL http://hdl.handle.net/10017/1330
LA eng
NO The authors thank the Comunidad Autónoma de Madrid(Spain) for project 07G/0025/2003. Dr. C. García-Ruizalso thanks the Ministerio de Ciencia y Tecnolog a for hercontract from the Ramón y Cajal program (RYC-2003-001). F. Castro-Rubio thanks the Ministerio de Educacióny Ciencia (Spain) for her predoctoral grant.
DS MINDS@UW
RD 18-abr-2024