Determination of native lactoferrin in milk by HPLC on HiTrap Heparin HP column

文献类型： 外文期刊

第一作者： Chen, Meixia

作者： Chen, Meixia;Wen, Fang;Zhang, Yangdong;Li, Peng;Zheng, Nan;Wang, Jiaqi;Chen, Meixia;Wen, Fang;Zhang, Yangdong;Li, Peng;Zheng, Nan;Wang, Jiaqi;Chen, Meixia;Wen, Fang;Zhang, Yangdong;Li, Peng;Zheng, Nan;Wang, Jiaqi

作者机构：

关键词： lactoferrin; heparin; HPLC; milk; enrichment

期刊名称：FOOD ANALYTICAL METHODS （ 影响因子：3.366； 五年影响因子：3.07 ）

ISSN： 1936-9751

年卷期： 2019 年 12 卷 11 期

页码：

收录情况： SCI

摘要： Foods supplemented with lactoferrin are an increasing trend owing to its multiple functions. Therefore, a reliable analytical method for the nutritional assessment and quality control of lactoferrin containing foods must be established. A method for the determination of native lactoferrin in milk using a HiTrap Heparin HP column coupled with HPLC was developed and validated. The conditions for lactoferrin enrichment in milk using the HiTrap(TM) Heparin HP column were optimized. A linear range of 2 to 100 mg L-1 was obtained for lactoferrin standards, with a R-2 value of 0.9989. The detection limit (LOD) and quantification limit (LOQ) of the lactoferrin standards were 2.00 and 6.67 mg L-1, respectively. Considering the enrichment factor involved in the pre-treatment procedures, LOD and LOQ for detection of milk sample were 0.57 and 1.90 mg L-1, respectively. In addition, milk samples spiked with lactoferrin at three concentration levels (2, 5, and 10 mg/L) showed overall mean recovery of 88.3%, 90.2% and 95.1%, respectively. The relative standard deviations of intra-day and inter-day precision were 1.3% similar to 4.8%, and 2.1% similar to 5.7%, respectively, indicating that the present method showed good performances. Furthermore, the successful quantification of lactoferrin in raw milk and processed milk demonstrated the usefulness and effectiveness of the proposed method.

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