Validation of a method employing liquid chromatography to identify and quantify glycomacropeptide of casein in raw milk
BACKGROUND: The information on official testing methods, or regulatory methods in Colombia to test whey in milk is limited; this restriction of information goes against the possibility of mitigating the risk of food fraud. OBJECTIVES: The validation of an HPLC method to determine casein glycomacrop...
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| Autores principales: | , , , , , |
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| Formato: | article |
| Lenguaje: | EN |
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Universidad de Antioquia
2021
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/95b46da0a50b4b508aa2859ad22e1e49 |
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| Sumario: | BACKGROUND: The information on official testing methods, or regulatory methods in Colombia to test whey in milk is limited; this restriction of information goes against the possibility of mitigating the risk of food fraud. OBJECTIVES: The validation of an HPLC method to determine casein glycomacropeptide (c-GMP), a protein that countries such as Brazil, Spain, and Ecuador have used as an indicator of raw milk adulteration with whey, was carried out. METHODS: A 10mL sample of raw milk is precipitated with 24% TCA using ultrasound, a process followed by filtration. The collected fraction ensured the separation of c-GMP and then injected into the liquid chromatography. RESULTS: A 30 minutes analysis allowed the determination of c-GMP with a retention time of 12.9 ± 0.5 minutes. The performance characteristics method in the validation exercise were: recovery percentage 99.97%, linearity R2> 0.95; % RSD accuracy <5.3%. CONCLUSION, the method exhibits desirable attributes for the intended purpose.
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