China Dairy ›› 2022, Vol. 0 ›› Issue (9): 95-101.doi: 10.12377/1671-4393.22.09.19

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Comparative Study on Determination Methods of Bovine Lactoferrin in Dairy Products

CHEN Rouhan, HAN Yiyi, MA Yingqing, LIU Yang, FENG Dongsheng*   

  1. Shanghai Center of Agri-Products Quality and Safety,Food Quality Supervision and Testing Center of the Ministry of Agriculture（Shanghai）,Shanghai 201708
  • Online:2022-09-25 Published:2022-09-30

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Abstract: [Objective] To investigate two different methods for the determination of lactoferrin in dairy products. [Method] The content of lactoferrin in raw milk modified milk,UHT milk,milk beverage and milk powder were determined by High performance liquid chromatography（HPLC）and Ultra high performance liquid chromatography tandem mass spectrometry（UPLC-MS/MS）,and further analyzed the reasons for the results. [Result] The two methods had high recovery and good reproducibility. However,there were some differences between the two methods. [Conclusion] The determination of lactoferrin by HPLC is to purify and enrich lactoferrin by heparin affinity column,and the content of non heat denatured lactoferrin is determined;UPLC-MS/MS method is used to determine the content of heat denatured and non heat denatured lactoferrin,which is not affected by the processing technology of heat treatment. Therefore,the laboratory can choose different methods for quantitative research for different testing purposes.

Key words: bovine lactoferrin, liquid chromatography, mass spectrometry, dairy products

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