RP-HPLC peptide profiling of cheese extracts: A study of sources of variation, repeatability and reproducibility
作者： Eugenio Parente , Himanshu Patel , Veronica Caldeo , Paolo Piraino , Paul L.H. McSweeney
DOI: 10.1016/J.FOODCHEM.2011.10.003
关键词:
摘要: Abstract Peptide profiling of cheese extracts by RP-HPLC is widely used to study quality and authenticity. Repeatability, reproducibility the contribution differences in sample/treatment, extraction, effect chromatographic run was studied. Chromatograms (108) pH 4.6-soluble from 180 d Cheddar cheeses were evaluate precision method quantify treatment replicate trial. Repeatability coefficient variations peaks/RT classes varied no clear correlation found between peak size reproducibility. ANOVA Principal Component Scores identified significant amongst a trial effect. Partial Least Square Discriminant Analysis variables related treatment. Statistical process control methods variability injections over life single column showing discriminatory power giving possibilities improve both optimisation.
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