Online simultaneous determination of lactoferrin and immunoglobulin G in dairy products by two-dimensional liquid chromatography
[Objective]A method of two-dimensional liquid chromatograohy was established to simultaneously determine the content of lactoferrin and immunoglobulin G in dairy products.[Methods]The pretreated samples were directly injected into the constructed system.Target protein and other effects were separated on a Pharmacia HI-Trap Protein G as the first-dimensional column using a mobile phase consisting of sodium phosphate buffer and glycocoll buffer by gradient elution lactoferrin and immunoglobulin G were separated on a BioCore SEC-300(4.6 mm×250 mm,5 μm)as the second-dimensional column using a mobile phase consisting of water and sodium phosphate buffer by gradient elution.[Results]The results showed that the standard curves of Lactoferrin and Immunoglobulin G were linear with R>0.99.The quantitation limits of Lactoferrin in solid samples was 20 mg/kg while in liquid samples was 13 mg/kg,the recovery rate were 91.0%～107.0%and the RSD were 2.4%～5.3%.The quantitation limits of Immunoglobulin G in solid samples was 34 mg/kg while in liquid samples was 7 mg/kg,the recovery rate were 91.2%～104.0%and the RSD were 2.1%～4.7%.[Conclusion]The online two-dimensional liquid chromatography system established in the experiment has the advantages of simple pretreatment,high automation,high analysis efficiency,high accuracy and good repeatability,and is suitable for the determination of lactoferrin and immunoglobulin G in dairy products.
万方数据
维普
