Validation of a method employing liquid chromatography to identify and quantify glycomacropeptide of casein in raw milk

Validation of a method employing liquid chromatography to identify and quantify glycomacropeptide of casein in raw milk

Orlando Bernal Chia, Fernando Murcia Rubiano, Olga Lucía Ávila Guzmán, Jenifer Yaneth Guzman Gualteros, Willinton Arturo Arias Casallas, Maria Victoria Morales

BACKGROUND: The information on official testing methods, or regulatory methods in Colombia to test whey in milk is limited; this restriction of information goes against the possibility of mitigating the risk of food fraud. OBJECTIVES: The validation of an HPLC method to determine casein glycomacropeptide (c-GMP), a protein that countries such as Brazil, Spain, and Ecuador have used as an indicator of raw milk adulteration with whey, was carried out. METHODS: A 10mL sample of raw milk is precipitated with 24% TCA using ultrasound, a process followed by filtration. The collected fraction ensured the separation of c-GMP and then injected into the liquid chromatography. RESULTS: A 30 minutes analysis allowed the determination of c-GMP with a retention time of 12.9 ± 0.5 minutes. The performance characteristics method in the validation exercise were: recovery percentage 99.97%, linearity R2> 0.95; % RSD accuracy

2021

Fraud food, High Pressure Liquid Cromatographic - HPLC, Whey milk, casein glycomacropeptide (CGMP), raw bovine milk

10.17533/udea.vitae.v28n3a345256

Vitae

Universidad de Antioquia

Food processing and manufacture, Pharmaceutical industry