SILICA-BASED AND POLYMERIC COLUMNS FOR REVERSED-PHASE HPLC ANALYSIS OF CHEDDAR CHEESE

被引：5

作者：

LICHAN, E ^{[1
]}

KWAN, L ^{[1
]}

NAKAI, S ^{[1
]}

AMANTEA, GF ^{[1
]}

机构：

[1] ADULT FOODS LTD,LONDON N6B 1NB,ONTARIO,CANADA

来源：

JOURNAL OF FOOD SCIENCE | 1992年 / 57卷 / 02期

关键词：

CHEDDAR CHEESE; HPLC; SILICA COLUMNS; POLYMERIC COLUMNS; CHEESE RIPENING;

D O I：

10.1111/j.1365-2621.1992.tb05492.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Octadecyl polymeric (ODP) vs octadecyl silica (ODS) reversed-phase high-performance liquid chromatography (RP-HPLC) columns were compared for analytical separation of water-soluble fractions extracted from Cheddar cheese. A polystyrene divinylbenzene copolymer-based column did not resolve cheese water-soluble components. Good resolution was achieved on a vinyl alcohol copolymer ODP column as well as two ODS columns under optimized conditions of gradient elution, using increasing concentrations of aqueous acetonitrile containing ion-pair reagent. However, the ODP column had longer useful life characteristics. Use of phosphoric instead of trifluoroacetic acid as ion-pair reagent produced a more stable chromatogram baseline and may prolong column useful life. ODP-RP-HPLC could be useful to monitor ripening of Cheddar cheese samples.

引用

页码：350 / 354

页数：5

共 17 条

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[2]

AMANTEA GF, 1984, THESIS U BRIT COLUMB

[3]

ASTON JW, 1986, NEW ZEAL J DAIRY SCI, V21, P229

[4] PEPTIDE COMPOSITION OF ENZYME-TREATED CHEDDAR CHEESE SLURRIES, DETERMINED BY REVERSE PHASE HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHY [J].