Detection and quantitation of additions of soybean proteins in cured-meat products by perfusion reversed-phase high-performance liquid chromatography
Autores
Criado, Mónica; Castro Rubio, Florentina; García Ruiz, Carmen; García López, María Concepción; Marina Alegre, María LuisaIdentificadores
Enlace permanente (URI): http://hdl.handle.net/10017/1330DOI: 10.1002/jssc.200500011
ISSN: 1615-9306
Editor
John Wiley & Sons
Fecha de publicación
2005Patrocinadores
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.
Cita bibliográfica
Journal of Separation Science, 2005, v. 28, p. 987-995
Palabras clave
Soybean proteins
Cured-meat products
Perfusion reversed-phase high-performance liquid chromatography
Proyectos
info:eu-repo/grantAgreement/CAM//07G%2F0025%2F2003/ES//
info:eu-repo/grantAgreement/MEC//RYC-2003-001/ES/RYC-2003-001/
Tipo de documento
info:eu-repo/semantics/article
Versión
info:eu-repo/semantics/publishedVersion
Versión del editor
http://dx.doi.org/10.1002/jssc.200500011Derechos
(c) WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim, 2005
Derechos de acceso
info:eu-repo/semantics/openAccess
Resumen
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.
Ficheros en el ítem
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CuradosHPLC-J Sep Sci,28,987-9 ... | 581.7Kb |
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CuradosHPLC-J Sep Sci,28,987-9 ... | 581.7Kb |
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