Analysis of polyphenols using capillary zone electrophoresis and HPLC: detection of soy, lupin, and pea protein in meat products.
The analysis of polyphenols, which are characteristic of certain legumes, enables a rapid and sensitive detection of legume proteins in meat products. Separation of specific isoflavones can be achieved by capillary zone electrophoresis (CZE) or high-performance liquid chromatography (HPLC), both coupled with a photodiode array detector (DAD). The use of CZE in the identification process is an appropriate means of rapid screening; the HPLC is less dependent on matrix effects and clearly more sensitive. Additives of soy protein isolates up to 0.1% could be detected in meat products, even in sausages heated to a high temperature or with hydrolyzed soy proteins. A solid-phase extraction procedure with polyamide cartridges has been developed to concentrate polyphenols. A similar detection of lupin protein is possible in principle. In the case of pea protein, a reliable detection was not possible depending on the coincidental appearance of polyphenols as indicating substances.
Mellenthin
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O
Institut für Lebensmittelwissenschaft und Lebensmittelchemie, Universität Bonn, Germany.
Galensa
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D002851:Chromatography, High Pressure Liquid; D019075:Electrophoresis, Capillary; D007887:Fabaceae / Q000737:chemistry*; D005419:Flavonoids; D007529:Isoflavones / Q000737:chemistry; D013058:Mass Spectrometry; D008461:Meat Products / Q000032:analysis*; D018532:Pisum sativum / Q000737:chemistry*; D010636:Phenols / Q000032:analysis*; D010940:Plant Proteins / Q000032:analysis*; D010946:Plants, Medicinal; D011108:Polymers / Q000032:analysis*; D012015:Reference Standards; D013025:Glycine max / Q000737:chemistry*
D005419:Flavonoids; D007529:Isoflavones; D010636:Phenols; D010940:Plant Proteins; D011108:Polymers