Detection of adulteration of locust bean gum with guar gum by capillary electrophoresis and polarized light microscopy.
Capillary electrophoresis (CE) and polarized light microscopy (PLM) were utilized in the detection of the adulteration of locust bean gum with guar gum. For CE analyses, standards of locust bean and guar gums were extracted with 30% CH3CN, removing the residual proteins from the gum matrix. A 8.75 mM NaH2PO4-20.6 mM Na2B4O7 buffer, pH 9, was used to separate these proteins and to identify marker proteins that were present in the guar gum. These markers did not co-migrate with components in the extracts of mechanically processed locust bean gum, and are used as indicators of adulteration. Using PLM with toluidine blue and iodine staining techniques, unadulterated locust bean gum samples were distinguished from mixed samples through the differential staining of components in locust bean versus guar and tara gums. These experiments in the use of CE and PLM provide orthogonal and complementary methods for the verification of 'true' positives and the elimination of 'false' positives.
Flurer
C L
CL
Forensic Chemistry Center, US Food and Drug Administration, Cincinnati, Ohio 45237, USA.
Crowe
J B
JB
Wolnik
K A
KA
D019075:Electrophoresis, Capillary / Q000379:methods; D004591:Electrophoresis, Polyacrylamide Gel; D007887:Fabaceae / Q000737:chemistry*; D005503:Food Additives / Q000032:analysis; D005506:Food Contamination / Q000032:analysis*; D008859:Microscopy, Polarization / Q000379:methods; D014674:Plant Proteins, Dietary / Q000032:analysis*; D010946:Plants, Medicinal; D012680:Sensitivity and Specificity
D005503:Food Additives; D014674:Plant Proteins, Dietary