Ultra Performance Liquid Chromatography Detection of β-Lactoglobulin in Milk
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Abstract:
The heat treatment degree of milk can be determined by measuring its β-lactoglobulin content. In this paper, rapid and sensitive ultra performance liquid chromatography was used to determine the β-lactoglobulin contents in pasteurized milk and ultra-high temperature processed milk at a 210 nm detection wavelength. Results show that, when the calibration curve method is used for quantitative analysis, the coefficients of variation (CV) of the standard working solutions lie between 0.04% and 0.23%, and R2=1.00. The average spiked recovery of β-lactoglobulin in ultra-high temperature processed milk is 97.15%~99.11%, and the CV is between 0.53% and 0.71%. Meanwhile, the average spike recovery of β-lactoglobulin in pasteurized milk is between 96.56% and 98.43%, and the CV lies within 0.04%~0.15%. For the proposed method, the detection limit of β-lactoglobulin is 20.41 mg/kg (S/N=3), and the limit of quantification is 61.23 mg/kg. These meet the standard requirements listed in GB/T 27417-2017, Guidelines for validation and verification of chemical analysis methods for conforming assessments. In short, the proposed method is simple, relatively easy to implement, accurate, precise and can be used for the quantitative analysis and determination of β-lactoglobulin in liquid milk.
