HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Riponi, C. Articles by Chinnici, F. Search for Related Content PubMed Articles by Riponi, C. Articles by Chinnici, F. Agricola Articles by Riponi, C. Articles by Chinnici, F.

Quantification of Hen’s Egg White Lysozyme in Wine by an Improved HPLC-FLD Analytical Method

¹ University of Bologna, Food Science Department, Viale Fanin, 40, 40127 Bologna, Italy.

^* Corresponding author (email: chinnici{at}agrsci.unibo.it; tel: +39 51209 6015; fax: +39 512096017)

An improved RP-HPLC method for determination of lysozyme in red and white wines was devised and validated. Fluorometric detection increased sensitivity up to 10 times over the widely used UV detection at 280 nm. Variables that could influence the performance and reliability of the method were evaluated, such as chromatographic separation, matrix-binding phenomena, sample acidification, and fluorometric-response stability. The method demonstrated good linearity, precision, and accuracy together with a valuable decrease in the minimum detectable amount of lysozyme (equal to 0.18 mg/L). The method can be applied to wines either for technological purposes or to quantify residual lysozyme in the final product, thereby reducing the risk of unexpected allergenic responses in sensitive consumers.

Key words: lysozyme, wine, RP-HPLC, fluorometric detection