Manso María A, Cattaneo Tiziana Maria, Barzaghi Stefania, Olieman Cornelis, López-Fandiño Rosina
Instituto de Fermentaciones Industriales (CSIC), Madrid, Spain.
J AOAC Int. 2002 Sep-Oct;85(5):1090-5.
An interlaboratory study, with the participation of 8 laboratories, was conducted to evaluate a sodium dodecyl sulfate-capillary gel electrophoresis method for determination of adulteration of milk powder with soy and pea proteins. Calibration standards (0-8%, w/w, soy and pea protein in total protein) and adulterated skim milk powders (0-5%, w/w, soy and pea proteins in total protein) were produced. Vegetal proteins were determined after removal of milk proteins by pretreatment of the samples with tetraborate-EDTA buffer, pH 8.3. Repeatability standard deviations ranged from 9 to 15% and reproducibility standard deviations ranged from 25 to 30% in the samples containing 5% vegetal protein in total protein.
开展了一项有8个实验室参与的实验室间研究，以评估一种用于测定奶粉中大豆和豌豆蛋白掺假情况的十二烷基硫酸钠-毛细管凝胶电泳法。制备了校准标准品（总蛋白中大豆和豌豆蛋白含量为0-8%，w/w）和掺假脱脂奶粉（总蛋白中大豆和豌豆蛋白含量为0-5%，w/w）。通过用pH 8.3的四硼酸盐-EDTA缓冲液对样品进行预处理以去除乳蛋白后，测定植物蛋白。在总蛋白中含有5%植物蛋白的样品中，重复性标准偏差范围为9%至15%，再现性标准偏差范围为25%至30%。
