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Detection of Melamine and Cyanuric Acid in Vegetable Protein Products Used in Food Production.
- Source :
-
Journal of Food Science (John Wiley & Sons, Inc.) . May2011, Vol. 76 Issue 4, pC568-C575. 8p. 12 Charts. - Publication Year :
- 2011
-
Abstract
- The multitude of food recalls in 2007 clearly demonstrated that total nitrogen-content (Σ N) determination by means of near-infrared spectroscopy (NIRS) and Kjeldahl-based measurements can be deceived, and should no longer be regarded as a complete quality assurance program for nutritive-protein evaluations. Furthermore, contemporary Canadian-employed analytical tools are precariously limited in their ability to effectively assure a product where there is no a priori knowledge of the environmental toxin(s) involved. In light of these challenges, this study explored a number of analytical techniques used to assess and furthermore assure the quality of vegetable protein products (VPPs). Using liquid chromatography with tandem mass spectrometry (LC/MS/MS) technologies, a combination of VPP-based samples was analyzed for the presence of nitrogen-bearing environmental toxicants. Of the 52 samples tested, involving an assortment of matrices, melamine and cyanuric acid were positively identified (>1 ng/mL) in 22 and 17 samples, respectively. Subsequent high pressure liquid chromatography with ultraviolet/visible (HPLC-UV) amino acid profiling further confirmed the adulteration of those materials contaminated with melamine and melamine-related compounds. Based on the evidence presented herein, LC/MS/MS in combination with HPLC-UV provides for a reliable food safety detection system as applied to VPPs. Moreover, HPLC-UV is indispensable as a stand-alone 1st level of screening to assess the integrity of a VPP or any nutritive protein-based sample. Based on the evidence presented herein, LC/MS/MS in combination with HPLC-UV can provide a reliable food safety monitoring program as applied to VPPs. HPLC-UV is indispensable as a stand-alone 1st level of screening to assess the integrity of a VPP or any nutritive protein-based sample. Future research and development is required to bring the associated instrumentation costs down to a level where they can be adopted on a widespread basis. [ABSTRACT FROM AUTHOR]
Details
- Language :
- English
- ISSN :
- 00221147
- Volume :
- 76
- Issue :
- 4
- Database :
- Academic Search Index
- Journal :
- Journal of Food Science (John Wiley & Sons, Inc.)
- Publication Type :
- Academic Journal
- Accession number :
- 60419138
- Full Text :
- https://doi.org/10.1111/j.1750-3841.2011.02148.x