%0 Journal Article %A M. A. Daeschel %A T. Musafija-Jeknic %A Y. Wu %A D. Bizzarri %A A. Villa %T High-Performance Liquid Chromatography Analysis of Lysozyme in Wine %D 2002 %R 10.5344/ajev.2002.53.2.154 %J American Journal of Enology and Viticulture %P 154-157 %V 53 %N 2 %X 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. %U https://www.ajevonline.org/content/ajev/53/2/154.full.pdf