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Development of ultra-high performance liquid chromatographic and fluorescent method for the analysis of insect chitin
- Source :
- Food Chemistry. 334:127577
- Publication Year :
- 2021
- Publisher :
- Elsevier BV, 2021.
-
Abstract
- A precise quantification of insect chitin is needed in order to avoid overestimation of crude protein due to chitin-bound nitrogen. An UPLC/FLR method was optimized and validated for the determination of glucosamine (GlcN) hydrolyzed from chitin in insect materials. The method was applied for quantifying the chitin content in mealworms (Tenebrio molitor) and crickets (Acheta domesticus). A baseline separation was obtained using an Acquity HSS T3 C18 column, with an external calibration curve of excellent linearity, and a low limit of de-tection and quantification of GlcN. Even though the recovery of GlcN from spiked cricket material was slightly lower compared to that using spectrophotometric method, the UPLC/FLR method proved a sensitive and specific method of quantification of insect chitin. Chitin contents in T. molitor and A. domesticus were 4.6 +/- 0.1% and 4.5 +/- 0.0% on dry matter basis, respectively. Less than 0.01% of chitin was present in insect protein-enriched fractions extracted with 0.1 N NaCl at pH 10.
- Subjects :
- GLUCOSAMINE HYDROCHLORIDE
Insecta
QUANTITATION
SAMPLES
Calibration curve
UPLC/FLR
Chitin
macromolecular substances
CRICKET
01 natural sciences
High-performance liquid chromatography
Analytical Chemistry
Gryllidae
chemistry.chemical_compound
Hydrolysis
0404 agricultural biotechnology
DERIVATIZATION
Glucosamine
Animals
Dry matter
Tenebrio
Chromatography, High Pressure Liquid
Detection limit
Chromatography
biology
Chemistry
N-acetyl-glucosamine
fungi
010401 analytical chemistry
FUNGI
04 agricultural and veterinary sciences
General Medicine
biology.organism_classification
040401 food science
Spectrophotometer
0104 chemical sciences
carbohydrates (lipids)
416 Food Science
Acheta
ACID
GROWTH
RAW-MATERIALS
Insect
Food Science
Subjects
Details
- ISSN :
- 03088146
- Volume :
- 334
- Database :
- OpenAIRE
- Journal :
- Food Chemistry
- Accession number :
- edsair.doi.dedup.....7fb0360ed633f382faf6ef73760d2fc5