RT Journal Article
SR Electronic
T1 High-Performance Liquid Chromatography Analysis of Lysozyme in Wine
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 154
OP 157
DO 10.5344/ajev.2002.53.2.154
VO 53
IS 2
A1 M. A. Daeschel
A1 T. Musafija-Jeknic
A1 Y. Wu
A1 D. Bizzarri
A1 A. Villa
YR 2002
UL http://www.ajevonline.org/content/53/2/154.abstract
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.