Fluorimetric determination of alkaline phosphatase in solid and fluid dairy products |
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Authors: | Fenoll Jose Jourquin Gilles Kauffmann Jean-Michel |
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Institution: | a Department of Analytical Chemistry, Faculty of Chemistry, University of Murcia, 30071 Murcia, Spain b Pharmaceutical Institute, Université Libre de Bruxelles, Campus Plaine CP 205/6, Boulevard du Triomphe 1050, Brussels, Belgium |
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Abstract: | A new assay has been developed for measuring residual alkaline phosphatase (ALP) activity in a wide variety of dairy products. The method proposed is simple, rapid and directly applicable to solid and liquid dairy samples. ALP in the test sample hydrolyzes a non fluorescent substrate, trifluoromethyl-β-umbelliferone phosphate, to its highly fluorescent phenolate product. The assay is performed in a reverse micellar medium composed of mixed buffer (2-amino-2-methyl-1-propanol buffer pH 9.0 and borate buffer pH 9.0) in AOT/isooctane, at a temperature of 38 °C. Total test time is 450 s. Reaction rates are linear (except for butter) up to 8.5 and 11% (v/v) raw milk, for whole milk and chocolate milk, respectively. The detection limits are 0.04, 0.4 and 0.22% (v/v) raw milk, for whole milk, chocolate milk and butter, respectively. The precision of the fluorimetric method was assessed by repeated analysis of a pasteurized milk sample spiked with mixed herd raw milk. The accuracy of the method was evaluated by comparison with an official colorimetric assay using p-nitrophenylphosphate as ALP substrate. |
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Keywords: | Milk Butter Alkaline phosphatase Pasteurisation Fluorimetry |
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