Detail publikace

Identification of soy proteins in meat products by HPLC.

VRÁNOVÁ, D.

Originální název

Typ

článek ve sborníku ve WoS nebo Scopus

Jazyk

angličtina

Originální abstrakt

A fast, specific and sensitive method for determination of soy proteins in processed meat product has been developed. The method is based on RP-HPLC analysis of phytoestrogens daidzein and genistein using bisphenol A as an internal standard. This paper describes the development and optimization of efficient extraction procedures (n-hexane / 80 %EtOH), concentration of isoflavones by solid/phase extraction (Spe-ed Scan ABN cartridges) and conditions for gradient RP-HPLC analysis. The presence of soy proteins in different types of sausages was determined by this method. As little as 0,1% of soy protein in heated meat products could be detected and the quantitative determination of soy proteins is possible in the range 0.1- 10 %.

Klíčová slova v angličtině

meat, soy proteins, hplc

Autoři

VRÁNOVÁ, D.

Rok RIV

2005

Vydáno

25. 5. 2005

Nakladatel

masarykova universita

Místo

Brno

ISBN

80-210-3695-8

Kniha

sborník abstrakt

Číslo edice

Strany od

Strany do

Strany počet

BibTex

@inproceedings{BUT14481,
  author="Dana {Vránová}",
  title="Identification of soy proteins in meat products by HPLC.",
  booktitle="sborník abstrakt",
  year="2005",
  number="1",
  pages="37--37",
  publisher="masarykova universita",
  address="Brno",
  isbn="80-210-3695-8"
}