Detection of soya proteins in heat treated pork products comprises liquid chromatography with injection of protein extract and reverse phase perfusion

摘要

The detection of soya proteins in heat-treated pork products has liquid chromatography with application of a binary linear gradient in three stages. Acetonitrile-water-trifluoroacetic acid treatment at 3 ml/minute with injection of protein extract obtained from the dry fat-free product gives high inverse-phase perfusion efficiency of the chromatography.