TY - JOUR T1 - High-Performance Liquid Chromatography Analysis of Lysozyme in Wine JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 154 LP - 157 DO - 10.5344/ajev.2002.53.2.154 VL - 53 IS - 2 AU - M. A. Daeschel AU - T. Musafija-Jeknic AU - Y. Wu AU - D. Bizzarri AU - A. Villa Y1 - 2002/01/01 UR - http://www.ajevonline.org/content/53/2/154.abstract N2 - 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. ER -