RT Journal Article
SR Electronic
T1 Quantification of Hen’s Egg White Lysozyme in Wine by an Improved HPLC-FLD Analytical Method
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 405
OP 409
DO 10.5344/ajev.2007.58.3.405
VO 58
IS 3
A1 Claudio Riponi
A1 Nadia Natali
A1 Fabio Chinnici
YR 2007
UL http://www.ajevonline.org/content/58/3/405.abstract
AB 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.