Optimization of extraction conditions and determination of melamine in egg using high-performance liquid chromatography

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

Haji Soliemani M.; Attaye Sh.; GANJLOO A.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2019 | Volume:16 | Issue:88 Page(s): 147-160

Download Full-Text

Persian Verion

View:

474

Download:

Cites:

Information Journal Paper

Title

Optimization of extraction conditions and determination of melamine in egg using high-performance liquid chromatography

Author(s)

Haji Soliemani M. | Attaye Sh. | GANJLOO A. | Issue Writer Certificate

Keywords

OptimizationQ2

ExtractionQ2

MelamineQ1

EggQ2

High-Performance Liquid ChromatographyQ1

Abstract

The presence of Melamine in foods is one of the important issues in terms of food safety and consumer health. Extraction is the first step in determining the amount of Melamine in foods. Therefore, in the current study, Melamine Extraction from Egg was optimized using response surface methodology based on the central composite design. The percentage of water used in the Extraction phase containing water/acetonitrile, Extraction phase volume, Extraction time, pH of Extraction phase, and hydrochloric acid concentration in the Extraction phase were considered as the studied variables for optimizing Extraction conditions. Finally, the amount of Melamine present in four brands of Egg was measured by High-Performance Liquid Chromatography (HPLC) using internal standard method. Optimum Extraction conditions were obtained in the form of 39. 28% water in the Extraction phase, 5. 06 mL Extraction solvent volume, 12. 48 min Extraction time, pH 5. 04 and acid concentration of 0. 73 M. The amount of Melamine in the Egg samples was in the range of 0. 19-0. 45 mg/kg. Regarding the amount of Melamine authorized by the EU and the US Food and Drug Administration, it can be concluded that the Melamine content of the samples is within the limits of the EU standard and only in two samples was more of the USFDA standard.

Cites

No record.

References

No record.

Cite

APA: Copy

Haji Soliemani, M., Attaye, Sh., & GANJLOO, A.. (2019). Optimization of extraction conditions and determination of melamine in egg using high-performance liquid chromatography. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 16(88 ), 147-160. SID. https://sid.ir/paper/72810/en

Vancouver: Copy

Haji Soliemani M., Attaye Sh., GANJLOO A.. Optimization of extraction conditions and determination of melamine in egg using high-performance liquid chromatography. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2019;16(88 ):147-160. Available from: https://sid.ir/paper/72810/en

IEEE: Copy

M. Haji Soliemani, Sh. Attaye, and A. GANJLOO, “Optimization of extraction conditions and determination of melamine in egg using high-performance liquid chromatography,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 16, no. 88 , pp. 147–160, 2019, [Online]. Available: https://sid.ir/paper/72810/en

Related Journal Papers