title: Determination of selected protoporphyrins in parma ham with use of 5,10,15,20-tetra(4-hydroxyphenyl)porphyrin as a surrogate standard in the recovery study.
abstract: A high-performance liquid chromatographic method for the determination of hemin, protoporphyrin IX (PPIX), and zinc(II)protoporphyrin IX (Zn(II)PPIX) in Parma ham was developed. The detection was done by means of a universal DAD-detector, whereby quantification of the three naturally occurring protoporphyrins was carried out at lambda = 414 nm, i.e., very close to the respective maxima of their Soret bands. The extraction thereof from the meat matrix was done by a mixture of acetone and chloroacetic acid (100 mL + 0.2 g). Usage of 5,10,15,20-tetra(4-hydroxyphenyl)porphyrin (THPP) as a surrogate standard and its detection fixed at lambda = 444 nm, allowed to obtain accurate (ca. 96%) recovery results. Established concentrations of hemin, Zn(II)PPIX, and PPIX in the Parma ham samples were 15.97, 19.96 and 1.52 µg g(-1), respectively.
authors.forename: Hannelore De
authors.initials: HD
authors.lastname: Maere
authors.forename: Eveline De
authors.initials: ED
authors.lastname: Mey
authors.forename: Martyna
authors.initials: M
authors.lastname: Baca
authors.forename: Mieczysław
authors.initials: M
authors.lastname: Sajewicz
authors.forename: Hubert
authors.initials: H
authors.lastname: Paelinck
authors.forename: Ilse
authors.initials: I
authors.lastname: Fraeye
authors.forename: Teresa
authors.initials: T
authors.lastname: Kowalska
mesh_terms: D000818:Animals; D002851:Chromatography, High Pressure Liquid; D005504:Food Analysis / Q000379:methods*; D006427:Hemin / Q000032:analysis; D008460:Meat / Q000032:analysis*; D011166:Porphyrins / Q000737:chemistry*; D011524:Protoporphyrins / Q000032:analysis; D013552:Swine
chemical_list: D011166:Porphyrins; D011524:Protoporphyrins; C051232:5,10,15,20-tetra(4-hydroxyphenyl)porphyrin; D006427:Hemin