Detection and quantitation of additions of soybean proteins in cured-meat products by perfusion reversed-phase high-performance liquid chromatography.
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.
Criado
Mónica
M
Department of Analytical Chemistry, Faculty of Chemistry, University of Alcalá, Ctra. Madrid-Barcelona Km. 33.600, 28871 Alcalá de Henares (Madrid), Spain.
Castro-Rubio
Florentina
F
García-Ruiz
Carmen
C
García
María Concepción
MC
Marina
Maria Luisa
ML
D000097:Acetonitriles / Q000737:chemistry; D002138:Calibration; D002851:Chromatography, High Pressure Liquid / Q000379:methods*; D005663:Furans / Q000737:chemistry; D008461:Meat Products / Q000032:analysis*; D012015:Reference Standards; D030262:Soybean Proteins / Q000032:analysis*; D013056:Spectrophotometry, Ultraviolet
D000097:Acetonitriles; D005663:Furans; D030262:Soybean Proteins; C018674:tetrahydrofuran; C032159:acetonitrile