Detection of the adulteration of water buffalo milk and mozzarella with cow's milk by liquid chromatography-mass spectrometry analysis of β-lactoglobulin variants

被引：64

作者：

Czerwenka, Christoph ^{[1
]}

Muller, Lukas ^{[1
]}

Lindner, Wolfgang ^{[1
]}

机构：

[1] Univ Vienna, Inst Analyt Chem & Food Chem, A-1090 Vienna, Austria

来源：

FOOD CHEMISTRY | 2010年 / 122卷 / 03期

关键词：

Food adulteration; Liquid chromatography-mass spectrometry; Buffalo mozzarella; Milk; Cheese; beta-Lactoglobulin; CHEESE; BOVINE; QUANTIFICATION; IDENTIFICATION; PERCENTAGES; PROTEINS; ORIGIN; ELISA; IGG;

D O I：

10.1016/j.foodchem.2010.03.034

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

A liquid chromatography-mass spectrometry method for detecting a fraudulent addition of cow's milk to water buffalo milk and mozzarella is described. The presented approach utilises the whey protein beta-lactoglobulin as marker for an adulteration. It offers a rapid determination combined with unequivocal identification of the marker protein in every run. An in-depth discussion of the subsequent data analysis highlights the potential problems of obtaining quantitative information on the level of adulteration. In an examination of 18 commercial buffalo mozzarella samples three products were found to be adulterated with high levels of cow's milk. (C) 2010 Elsevier Ltd. All rights reserved.

引用

页码：901 / 908

页数：8

共 21 条

[1] Fast Isoelectric Focusing and Antipeptide Antibodies for Detecting Bovine Casein in Adulterated Water Buffalo Milk and Derived Mozzarella Cheese [J].