Determination of free fatty acids in milk and cheese procedures for extraction,clean up,and capillary gas chromatographic analysis

A rapid, reliable and precise capillary gas chromatographic method for routine quantification of short- and long-chain free fatty acids (FFA) in milk and cheese is described. Procedures of (1) lipid extraction, (2) isolation of the FFA from milk and cheese extracts, and (3) capillary gas chromatographic analysis were developed and optimized. FFA can be extracted from cheese for 95–100% with ether-heptane after grinding with sodium sulfate and addition of 2.5 M sulfuric acid. From milk, 95–100 % of the FFA (≤ C8:0) are also extracted with ether-heptane after addition of ethanol and 2.5 M sulfuric acid. Internal standards are used to compensate for the losses of lower FFA (C2:0–C8:0) in the aqueous phase. In view of the excellent recovery (98–100 %) and a considerable saving of time, the use of an aminopropyl column is preferred for the isolation of the FFA from lipid-extracts. The underivatized FFA are separated directly by capillary gas chromatography making use of columns which enable accurate and rapid (≤ 40 min) determination of FFA C2:0–C20:0. With the method described, all major FFA (C2:0–C18:3) in milk and cheese can be quantified with good repeatability (rsd less then 2 %). The method is also applicable to the analysis of short-chain fatty acids in other products.     

Improved gas chromatographic method for the determination of the individual free fatty acids in cheese using a capillary column and a PTV injector

Summary A gas chromatographic method with a capillary column and a programmed temperature vaporizer injector has been used to analyze the individual free fatty acids in cheese. The lipids were extracted from an acidified cheese slurry with diethyl ether and treated with tetramethylamonium hydroxide (TMAH) to convert the free fatty acids to tetramethylammonium soaps (TMA-soaps), which were subsequently pyrolyzed to methyl esters in the injector. Carrying out injection at the initial column temperature resulted in lower dispersion of the results, but the solvent front prevented quantitative determination of butyric and caproic acids, and an injector temperature of 300°C was therefore employed. Under the conditions tested, trimethylamine (tma) flash-off did not affect the determinations. The accuracy of the method improved at higher free fatty acid contents (coefficient of variation of 0.53% for a total free fatty acid content of 9000 mg/kg as opposed to 7.0% for a total free fatty acid content of 1400 mg/kg). The recovery rate for individual free fatty acids ranged between 91 and 103%.     

Simultaneous analysis of amino acids and amines as their o-phthalaldehyde-ethanethiol-9-fluorenylmethyl chloroformate derivatives in cheese by high-performance liquid chromatography

A high-performance liquid chromatographic method (HPLC) with combined diode array and fluorescence detection of amino acids and amines in various cheese samples is described. The proposal is based on acidic deproteinization, derivatization and gradient optimization studies, resulting in the identification and quantification of 21 amino acids and 9 amines from a single solution, by one injection. The optimized, simple protocol consists of deproteinization (1M perchloric acid), centrifugation, filtration and the subsequent derivatization with the o-phthalaldehyde-ethanethiol-9-fluorenylmethyl chloroformate (OPA-ET-FMOC) reagent. The method can be characterized with a linearity of wide concentration range (6.25-1000pM/injection), a good chromatographic reproducibility (average: 2.69% RSD) and an excellent recovery (average: 100.2%; average 3.84% RSD). The developed method was successfully applied in the determination of the amino acid and amine contents of port salut cheese, blue cheese and smoked cheese samples.     

Determination of short-chain free fatty acids in lipolyzed milk fat by capillary electrophoresis

The objective of this study was to monitor the release of short-chain free fatty acids (FFA) from milk fat during hydrolysis with lipase using capillary electrophoresis. Sample and run buffer allowed FFA to be maintained in solution by using cyclodextrin and methanol. Indirect UV detection at 270 nm was used, employing p-anisate as a chromophore. Calibration curves constructed for each individual FFA followed linear relationships with highly significant (p < 0.01) correlation coefficients. Electrophoretic FFA profiles of fresh milk fat and lipolyzed milk fat showed marked qualitative and quantitative differences. Butanoic acid (C4) was found in a concentration of 64 ppm, while hexanoic (C6) and octanoic (C8) acids were found in concentrations of 3.8 ppm in fresh milk fat. After a 60-min hydrolysis with commercial lipase, FFA released from milk fat consisted mainly of high concentrations (ppm) of butanoic (C4) (900), followed by hexanoic (C6) (427), octanoic (C8) (282), decanoic (C10) (92), pentanoic (C5) (47), and dodecanoic (C12) (37.5) acids. Ratios of FFA that were associated with flavor balance were calculated. The application of CE for lipolysis monitoring in milk fat offers a simple and fast method for the determination of FFA. Quantitative data can be obtained in 20 min, including sample preparation. The lengthy and laborious steps required in traditional chromatographic techniques, such as lipid extraction, FFA isolation, and derivatization, were not required in this CE method. The implementation of CE for milk fat lipolysis monitoring may be a useful quality control tool for dairy flavor development and production.     

Effects of γ-irradiation on caprolactam level from multilayer PA-6 films for food packaging: Development and validation of a gas chromatographic method

A gas chromatographic method to determine caprolactam in multilayer PA-6 films used for meat foodstuffs and cheese was developed and validated. A wide linear range (0.8–400 μg/ml), RSD4.1% and recovery higher than 90.0% were obtained for the chromatographic system, while precision and accuracy of the method showed RSD3.8%, recovery from 95.5–100.0% and LOQ of 32 μg/g. Irradiated (3, 7 and 12 kGy) and non-irradiated commercial films were analyzed. Most of them increased caprolactam levels with the increase of irradiation doses.     

Quantification of fatty acids as methyl esters and phospholipids in cheese samples after separation of triacylglycerides and phospholipids

Determination of the individual fatty acid composition of neutral- and phospholipids as well as the phospholipid content of dairy food and other foodstuffs are important tasks in life sciences. For these purposes, a method was developed for the separation of lipids (standards of triolein and diacylphosphatidylcholines as well as three cheese samples) by solid-phase extraction using a self-packed column filled with partly deactivated silica. Non-halogenated solvents were used for the elution of the lipid classes. Cyclohexane/ethyl acetate (1:1, v/v) served for the elution of neutral lipids, while polar lipids were eluted with three solvents (ethyl acetate/methanol, methanol, and methanol/water) into one fraction. The separated lipid fractions were transesterified and the individual fatty acids were quantified by using gas chromatography coupled to electron ionization mass spectrometry (GC/EI-MS) in the selected ion monitoring (SIM) mode. The recovery rate for standard phosphatidylcholines was ∼90% and cross-contamination from neutral lipids was negligible. The method was applied to cheese samples. Quantitative amounts of individual fatty acids in the phospholipid fraction were <0.002-0.29% of total lipids from camembert, <0.002-0.12% of total lipids from mozzarella, and <0.002-0.18% of total lipids in a goat cream cheese. Differences in the fatty acid pattern of neutral and polar lipids were detected. The quantity of the fatty acids determined in the phospholipid fraction was divided by the factor 0.7 in order to convert the fatty acid content into the phospholipid content of the cheese samples. This factor is based on the contribution of 16:0 to dipalmitoylphosphatidylcholine (DPPC). The resulting DPPC equivalents (DPPC_eq) were found to be representative for the average contribution of fatty acids to all classes of phospholipids in dairy products. Using this approach, the phospholipid content of lipids from mozzarella, camembert, and goat cream cheese was 0.60%, 1.42% and 0.79%, respectively.     

Characterisation and application of molecularly imprinted polymers for group-selective recognition of antibiotics in food samples

Group-selective molecularly imprinted polymers (MIPs) for amphenicol antibiotics, including chloramphenicol (CAP), thiamphenicol (TAP), florfenicol (FF), and florfenicol amine (FFA), were developed for the first time using TAP as the template molecule. The characteristics of the obtained MIPs were systematically evaluated by chromatographic methods and frontal analysis, demonstrating that the MIPs had excellent chromatographic behaviors, good selectivity, and high-binding capability. A molecularly imprinted solid-phase extraction (MISPE) procedure was developed based on the chromatography results. The MIPs exhibited better group selectivity for CAP, TAP, FF, and FFA than non-imprinted polymers (NIPs) under the optimized washing conditions of 10% acetonitrile in PBS buffer (25 mmol L(-1), pH = 5). Compared with conventional solid-phase extraction, significant recoveries ranging from 92.4% to 98.8% with lower relative standard deviation values in the range of 3.2-7.3% for both intraday- and interday-assays were obtained. The limits of detection (LODs) of MISPE for CAP, TAP, FF, and FFA in shrimp were found to be 0.016, 0.093, 0.102, and 0.029 μg kg(-1), respectively. The results acquired in this study contribute to the strategic development of MIPs and MISPE methods for the multi-residual recognition of antibiotics from complex matrices.     

Liquid chromatographic determination of residual nitrite/nitrate in foods: NMKL collaborative study

Nitrite and nitrate are used as additives in the food industry to provide color and taste and to control undesirable gas and flavor production by anaerobic bacteria by virtue of their antimicrobial properties. The analytical method that has been widely used to determine nitrite and nitrate involves the use of toxic cadmium. In response to a request from the Nordic Committee on Food Analysis, a study was performed to obtain an alternative chromatographic method to determine residual nitrite and nitrate in meat products. The study was done in 3 stages: (1) comparative evaluation of the performance of 3 liquid chromatographic methods, (2) internal validation of the selected ion chromatographic method, and (3) a collaborative study in which 17 laboratories from European countries participated. Furthermore, the applicability of the method to matrixes other than meat and meat products was demonstrated. The results of the collaborative study show that the European Prestandard prENV 12014-4 is well suited for the determination of nitrite and nitrate in different foods (e.g., meat products, vegetables, baby food, and cheese). The limits of detection for nitrite and nitrate ions are 1 and 10 mg/kg, respectively. Recoveries of residual nitrite/nitrate ranged from 96 to 108%. Repeatability and reproducibility were satisfactory.     

Determination of triclosan in foodstuffs

A reverse-phase high-performance liquid chromatographic (RP-HPLC) method coupled with an ultraviolet detector was developed to determine triclosan which had migrated into foodstuffs from packaging materials. The method includes extraction with hexane, followed by evaporation to dryness and residue re-dissolution in ACN 90%. Chromatographic separation was performed with a Kromasil 100 C18 column (15 cm x 0.4 cm ID, 5 microm particle size) at 30 degrees C and using ACN and water as mobile phases. Regarding recoveries, good results (higher than 83% and lower than 112%) were obtained for the three representative food matrixes selected (orange juice, chicken breast meat, and Gouda cheese).     

Convenient analysis of vitamin D in cheese and other food matrixes by liquid chromatography/mass spectrometry

A convenient method is presented for determination of vitamin D in natural cheese, processed cheese, milk, cereals, noncarbonated soft drinks, and juice by liquid chromatography/ mass spectrometry (LC/MS). Samples were saponified, extracted, evaporated, redissolved in acetonitrile, and injected into an LC-atmospheric pressure chemical ionization-MS system with no preparative chromatographic steps. Vitamin D was determined by selected ion monitoring. MS response was linear for vitamin D3 and its internal standard vitamin D2, and overall average recoveries ranged from 98 to 105%. A blending experiment in which shredded vitamin D3-fortified cheddar was mixed with control nonfortified cheddar showed linearity. The limit of detection for vitamin D was 1.3 ng and the limit of quantitation was 3 ng. The method gave good accuracy and precision, with a standard deviation of 9.5 and relative standard deviation of 6.7%. Results for vitamin D3 obtained with this method for different food matrixes, at different levels, were in agreement with those obtained with the reference LC/UV method currently used by many laboratories and derived from AOAC Official Method 982.29.     

Validation of an ultra high pressure liquid chromatographic method for the determination of biologically active amines in food

Biologically active amines include the so called biogenic amines, such as histamine, tyramine and cadaverine, and polyamines such as spermidine and spermine. Ultra high pressure liquid chromatography (UHPLC) is a new generation of separation techniques that takes full advantage of chromatographic principles to increase speed flow which drastically reduce analysis time. The aim of the present work was to validate a rapid method of UHPLC to detect the presence of biogenic amines and polyamines in food. Different food matrixes (wine, fish, cheese, and dry fermented sausage) were used in order to test the versatility of the method. The UHPLC method described in this article has been demonstrated as a reliable procedure to determine 12 biogenic amines and polyamines in less than 7 min of chromatographic elution. The method provides a satisfactory linearity and chromatographic sensitivity with a detection limit lower than 0.2 mg/L and a determination limit falling below 0.3 mg/L for all amines. The precision, in terms of relative standard deviation, was lower than 5% and the accuracy, as mean recovery, was between 93% and 98%, depending on the food matrix.     

Chromatographic behaviour of homologous amines: Comparison of derivatizing agents,columns and mobile phases

Summary The liquid chromatographic behaviour of aliphatic mono- and polyamines belonging to different homologous series has been investigated using various pre-column derivatizing agents (OPA and CNB), mobile phases (water-MeOH and water-ACN), RP columns (different packing sizes and shapes) and detectors (UV and fluorescence) in order to characterize the different contributions to retention and the different selectivities under the conditions investigated. The parameters derived allowed computation of capacity factors in good agreement with experiments. The chromatographic method optimized with respect to OPA derivatization has been successfully utilized for the determination of putrescine, cadaverine and 2-phenyl-ethylamine in cheese samples under different ageing conditions.     

Equilibrium saturation chromatographic method for studying the binding of ligands to human serum albumin by high-performance liquid chromatography. Influence of fatty acids and sodium dodecyl sulphate on warfarin-human serum albumin binding

A size exclusion chromatographic method for studying ligand-macromolecule binding parameters is described. This equilibrium saturation method allows the determination of the concentrations of constituents in equilibrium and is specially useful for characterizing ligand--protein binding under conditions that can be compared with physiological conditions. The method has been used for measuring warfarin--human serum albumin (HSA) binding and for studying the influence of free fatty acids (FFA) and sodium dodecyl sulphate on warfarin--HSA binding. Some comparisons with the Hummel and Dreyer method are given. The influence of the FFA is strongly dependent on their chain length, with an inversion of the effect for a 10-carbon chain.     

Analysis of condensed phosphates in food products by ion chromatography with an on-line hydroxide eluent generator

An ion chromatographic method with gradient elution using an automated eluent generator was developed for the simultaneous determination of condensed phosphates (CPs) such as orthophosphate (P1), pyrophosphate (P2), polyphosphate, trimetaphosphate and phytate in food products. The linear calibration curves for P1, P2, tripolyphosphate, and tetrapolyphosphate in the range 0.5-500 microM had a correlation factor of 0.999 or better. The precision of the method for the CP peak areas obtained with the hydroxide eluent generator was better than that obtained with potassium hydroxide eluents prepared off-line. This method was applied to the determination of CPs in food products such as ham, fish paste, and cheese extracted by trichloroacetic acid.     

A new hydrophilic interaction liquid chromatography tandem mass spectrometry method for the simultaneous determination of seven biogenic amines in cheese

An HILIC-PI APCI MS/MS method is developed for the determination of seven biogenic amines (cadaverine, histamine, putrescine, spermidine, spermine, tryptamine and tyramine) in cheese. Their presence and relative amounts give useful information about freshness, level of maturing, quality of storage and cheese typicization. The major drawback in the analysis is represented by the relevant matrix effect and the general unbalanced concentrations of the different amines in cheese. The method proposed represents an improvement with respect to an HPLC-MS/MS method already developed in this laboratory. The new method permits better sensitivities it makes use of a Waters Atlantis HILIC (150.0 mm x 2.1 mm i.d., 3 microm) stationary phase and of a mobile phase of acetonitrile and ammonium formate 50.0 mM in ultrapure water brought to pH 4.00 for formic acid, flowing under gradient conditions. The chromatographic system is interfaced with a 3200QTrap LC-MS/MS system (Applied Biosystem, Foster City, CA, USA) by a Turbo V interface equipped with Heated Nebuliser (APCI) and Turbo Ion Spray (TIS) probes. LOQ values lower than 10 microg L(-1) are obtained. The method is applied in the analysis of Castelmagno cheese.     

Chromatographic method for the determination of aflatoxin M1 in cheese, yogurt, and dairy beverages

The aim of this work was to develop and validate a method to determine aflatoxin M1 (AFM1) in cheese, yogurt, and dairy beverages. The method consisted of aqueous methanol extraction, immunoaffinity column purification and isolation, RPLC separation, and fluorescence detection. The four types of cheese samples were classified according to moisture and fat content. The mean recoveries were 71% for cheese at spiked levels from 100 to 517 ng/kg, and 76% for yogurt and dairy beverages spiked at levels from 66 to 260 ng/kg. The mean RSDs were 5.9% for cheese, and 10% for yogurt and dairy beverages. The LOD was 3 ng/kg and the LOQ was 10 ng/kg for all test commodities. To test the applicability of the developed method, a small survey of the presence of AFM1 in cheese, yogurt, and dairy beverages purchased in Ribeir?o Preto-SP, Brazil, was conducted. AFM1 was detected (> 3 ng/kg) in all samples. Twenty cheese samples (83%) were contaminated with AFM1 in the range of 13-304 ng/kg. In yogurt and dairy beverages, the contamination was lower (13-22 ng/kg) in five samples (42%). The results indicated that the method is adequate for the determination of AFM1 in these four types of cheese, as well as in yogurt and dairy beverages.     

原子吸收分光光度法测定生物样品中的游离脂肪酸

本文研究了用原子吸收分光光度法间接测定生物样品中游离脂肪酸(FFA)的方法,用氯仿-正己烷-甲醇混合液萃取样品中FFA,用铜溶液与FFA形成“铜皂”,进入有机相,未反应的Cu~(2+)进入水相,用原子吸收法测定有机相中铜,间接求得游离脂肪酸含量。本法线性范围为10～100nmol,对血浆测定结果的相对标准偏差为<6.59％,回收率为96％～102％。本法的测定结果与比色法的结果基本一致。     

TLC chromatographic-densitometric assay of ibuprofen and its impurities

A simple and sensitive thin-layer chromatographic (TLC)-densitometric method for the quantitative estimation of S(+)-2-[4-isobutylphenyl]propionic acid (ibuprofen) and its impurities in pharmaceutical preparations has been developed. The chromatographic separation was carried out on silica gel 60 F(254) TLC plates using toluene-ethyl acetate-glacial acetic acid (17:13: 1, v/v/v) as the mobile phase. Detection was carried out densitometrically with a UV detector. The developed method has detection and quantitation limits ranging from 0.13 μg per spot to 0.72 μg per spot. For individual constituents the recovery ranged from 96.8% to 99.0%. In addition, the stability of ibuprofen solutions was investigated, including the effect of pH, temperature, and incubation time. The method is rapid, simple, and suitable for routine quality-control analysis of pharmaceuticals containing ibuprofen.     

Isocratic Reverse-Phase HPLC for Determination of Organic Acids in Kargı Tulum Cheese

Reverse-phase HPLC was assessed for the determination of most important organic acids in Kargı Tulum cheese. The method with a simple treatment of the sample succeeded in eluting nine organic acids in a single chromatographic run with the aid of buffer–acetonitrile gradient. A gradient programme using a mobile phase of aqueous 0.5% (w/v) (NH₄)₂HPO₄–0.4% (v/v) acetonitrile at pH 2.24 was used to separate organic acids on a C₁₈ column. The best flow rate–time program was applied to take the chromatogram in 35 min with a high linearity and excellent repeatability. The main organic acids of Kargı Tulum cheese were lactic, acetic, citric, propionic and formic acids. Pyruvic, uric and orotic acids were found to be lower in content while butyric acid was not detected in the samples.

     

QuEChERS结合液相色谱-串联质谱法快速测定奶酪中多类兽药残留

建立了一种快速测定奶酪中大环内酯类、磺胺类、喹诺酮类和四环素类共50种兽药残留的分析方法。方法采用改进后的QuEChERS对奶酪进行前处理。样品在加入Na₂EDTA缓冲液和陶瓷均质子后,在5%(v/v)醋酸乙腈条件下进行振荡提取,氯化钠和无水硫酸钠用于盐析,经C₁₈吸附剂净化后,供液相色谱-串联质谱(LC-MS/MS)测定。目标化合物经ZORBAX-SB-C₁₈柱梯度分离,在正离子动态多反应监测模式下进行检测。结果表明,奶酪中50种兽药的定量限(LOQ)为0.05~20 μg/kg;在3个添加浓度(20、50、100 μg/kg)下(n=6),平均回收率在70%~120%范围内的比例分别为94%、92%和96%,相对标准偏差(RSD)为1%~14%。对市售的7个样品进行测定,其中两个样品分别检出了微量的罗红霉素和氟甲喹兽药残留。该方法快速简便,适用于奶酪中兽药残留的快速检测和日常监控。