文章基本信息

标题：Detection of plant raw materials in meat products by HPLC
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作者：Vaňha J. ; Hinková A. ; Sluková M. 等
期刊名称：Czech Journal of Food Sciences
印刷版ISSN：1212-1800
电子版ISSN：1805-9317
出版年度：2009
卷号：27
期号：4
页码：234-239
DOI：10.17221/205/2008-CJFS
出版社：Czech Academy of Agricultural Sciences
摘要：The Czech legislation (Decrees No. 326/2001, 202/2003 and 651/2004 of the law No. 110/1997 as amended) regulates the requirements for the selected meat products with regard to the contents of individual ingredients. However, the methods of the determination of compliance with these regulations are not closely specified. The study presented here deals with the development and verification of analytical methods suitable for the detection of the material of plant origin. Due to the high variability in the contents in meat products of these ingredients, various markers were observed (isoflavones, phytic acid, galactooligosaccharides). For the purpose of detection, substances commonly used in food processing industries were taken into account such as soy flour, wheat flour, soy isolate, HAM 60 preparation. The values gained by measuring the given markers were subsequently converted to reflect the amount of the plant based substance added. Out of 18 products commonly available in shops, only 7 filfilled the legal criteria.
关键词：HPLC; isoflavones; galactooligosaccharides; phytic acid; meat products; adulteration; authenticity download PDF Impact factor (Web of Science – Thomson Reuters) 2017: 0.868 5-Year Impact Factor: 1.107