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Capillary electrophoresis‐mass spectrometry – a fast and reliable tool for the monitoring of milk adulteration
Author(s) -
Műller Lukáš,
Barták Petr,
Bednář Petr,
Fryšová Iveta,
Ševčík Juraj,
Lemr Karel
Publication year - 2008
Publication title -
electrophoresis
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.666
H-Index - 158
eISSN - 1522-2683
pISSN - 0173-0835
DOI - 10.1002/elps.200700794
Subject(s) - chemistry , bovine milk , chromatography , capillary electrophoresis , ionic strength , mass spectrometry , electrolyte , electrospray , milk protein , bovine serum albumin , food science , aqueous solution , electrode
The development of a rapid, simple and accurate analytical method aimed at the detection and quantification of bovine milk in either ovine or caprine milk samples by means of CE‐MS analyses of whey proteins with high‐ionic strength and presence of acidic running buffer is described. The high‐ionic strength buffer was used in order to minimize the problems with the adsorption of the proteins onto the fused‐silica capillary wall. The acidic running electrolyte, pH 1.9, was used to support the production of positive ions in electrospray. Highly linear dependences of the ratio of the sum of non‐bovine β‐lactoglobulins (ovine or caprine) to the total β‐lactoglobulins in milk mixture (bovine plus ovine or bovine plus caprine) vs . the volume percentage of added bovine milk in ovine (or caprine) milk were obtained. This technique allowed the fast and reliable evaluation of milk adulteration. The amount of bovine milk added into the “non‐bovine” ones can be well within the concentration range of 5–95%.