Detail publikace

Identification of soy proteins in meat products by HPLC.

VRÁNOVÁ, D.

Originální název

Identification of soy proteins in meat products by HPLC.

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

1

Strany od

37

Strany do

37

Strany počet

1

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"
}