Research Article
Volume 1 Issue 2
Yongjun Lu, Mingtao Geng, Jiang Chen, Shaojing Zhai, Yutang Wang and Xindu Geng*
October 15, 2022
Abstract
The nutrition value of milks is commonly evaluated by determining the total amount of nitrogen, amino acids, and proteins. Because of all these methods only base on the determination of a single parameter, lacking high selectivity, a lot of problems have been met. The presentation reports a highly selective method for the quality control of bovine milk by determining the relative amount of five proteins in milks by reversed-phase liquid chromatography. The fingerprint of main nutrition proteins comprising of five regions of bovine milk is firstly established and then it is characterized by a so-called as “characterization curve of nutrition protein, CCNP” which is drawn basing on the relative amount of the peak area of the five group proteins. Any significant changes in the profile of the CCNP qualitatively indicates the existence of some additives in milk, while the magnitude of the deviation from the standard CCNP is the measurement of the changes in the content of each nutrition proteins in milks. With separately adding eve’s milk, soybean milk, and water into a bovine milk, these additives could be quantitatively determined with the RSD below 5% by the presented method.
Keywords: Preventive Medicine; Milk protein; Nutrition proteins; Health informatics; Medication management; HPLC