Detection of the adulteration of camel milk powder with cow milk by ultra-high performance liquid chromatography (UPLC)

被引：24

作者：

Li, Lingyu ^{[1
]}

Wang, Jun ^{[1
]}

Li, Minjing ^{[1
]}

Yang, Yingchun ^{[1
]}

Wang, Zhixuan ^{[1
]}

Miao, Jing ^{[1
]}

Zhao, Zhongkai ^{[1
]}

Yang, Jie ^{[1
]}

机构：

[1] Xinjiang Univ, Coll Life Sci & Technol, Dept Food Sci & Engn, 666 Shengli Rd, Tianshan Dist 830046, Urumqi, Peoples R China

来源：

INTERNATIONAL DAIRY JOURNAL | 2021年 / 121卷

关键词：

BOVINE-MILK; BUFFALO MOZZARELLA; HEAT-TREATMENT; WHEY-PROTEIN; QUANTIFICATION; GOAT; FRAUD; APO;

D O I：

10.1016/j.idairyj.2021.105117

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Economically motivated milk powder adulteration is an emerging and serious food safety problem in China. An effective method for detecting fraudulent addition of cow milk to camel milk powder by ultra-high performance liquid chromatography (UPLC), employing the bovine beta-lactoglobulin as an adulteration marker, is described. The calibration curve showed good linearity for adulterated milk powder samples, with the linear correlation coefficient (R-2) of 0.9978. The limit of detection of the adulteration for camel milk powder was 5%. Finally, this method was successfully applied to examine 20 batches of commercial camel milk products, and 8 of them were found to be adulterated with a high level of cow milk (>5%). The findings indicated that this new developed UPLC method could be applied as a simple and effective technique for the routine authentication of camel milk powder products. (C) 2021 Elsevier Ltd. All rights reserved.

引用

页数：7

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