PT  - JOURNAL ARTICLE
AU  - M. A. Daeschel
AU  - T. Musafija-Jeknic
AU  - Y. Wu
AU  - D. Bizzarri
AU  - A. Villa
TI  - High-Performance Liquid Chromatography Analysis of Lysozyme in Wine
AID  - 10.5344/ajev.2002.53.2.154
DP  - 2002 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 154--157
VI  - 53
IP  - 2
4099  - http://www.ajevonline.org/content/53/2/154.short
4100  - http://www.ajevonline.org/content/53/2/154.full
SO  - Am J Enol Vitic.2002 Jan 01; 53
AB  - A high-performance liquid chromatography (HPLC) method requiring no sample preparation was developed that can detect and quantify lysozyme in a wine background and detect potassium sorbate together with lysozyme in the same analysis. Optimal separation of lysozyme from red or white components was achieved with a reverse-phase cation exchange column with a pore size of 1000 nm. Mobile phases were (A) 1% acetonitrile, 0.2% trifluoracetic acid, and 98.8% water and (B) 70% acetonitrile 0.2%, trifluoracetic acid, and 29.8% water with detection at 280 nm. Although HPLC analysis can offer the advantage of detecting active and inactive lysozyme and a greater degree of precision, its detection threshold (5 to 10 mg/L) is at least 10-fold greater than that of the standard enzymatic assay.