凝胶色谱法测定保健食品中免疫球蛋白IgG

Determination method of IgG in health foods by GFC

建立了凝胶色谱法测定保健食品中免疫球蛋白IgG含量的方法。采用紫外检测器,测定波长280 nm;色谱柱为Zorbax GF-250,柱温为20℃,流动相为0.01 mol/L KH2PO4+0.1 mol/L K2HPO4+0.15 mol/LNa2SO4(pH 6.0),流速为1.0 ml/min;样品调pH值为4.6沉淀酪蛋白及变性乳清蛋白后过滤分离。本方法的最低检测限为1 mg/g,标准曲线的相关系数为0.9999,回收率在97.2%～103.2%,RSD为1.38%。

A method for determination oflgG in dairy by GFC is reported, ultraviolet detector ,testing wavelength 280nm, GF-250 column was used with column temperature 20℃ Mobile phase 0.01mol/L KH2PO4 ＋ 0.1 mol/L K2HPO4 ＋ 0.15mol/L Na2SOg （pH 6.0）.The speed of mobile phase was 1.0ml/min.Sample deposit casein and metamorphic whey by pH 4.6.The minimum detectable value was 1mg/g.The relative coefficient was 0.9999 .The recovery ranged from 97.2%-103.2% .The relative standard deviations（RSD） was 1.38%.