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Type of publication: research article
Type of publication (PDB): Straipsnis Clarivate Analytics Web of Science / Article in Clarivate Analytics Web of Science (S1)
Field of Science: Chemijos inžinerija / Chemical engineering (T005);Ekologija ir aplinkotyra / Ecology and environmental sciences (N012);Gyvūnų mokslai / Animal sciences (A003)
Author(s): Drevinskas, Tomas;Stankevičius, Mantas;Bimbiraitė-Survilienė, Kristina;Naujokaitytė, Gintarė;Kaškonienė, Vilma;Kondrotienė, Kristina;Šernienė, Loreta;Kornyšova, Olga;Malakauskas, Mindaugas;Maruška, Audrius Sigitas
Title: Optimization of a capillary zone electrophoresis–contactless conductivity detection method for the determination of nisin
Is part of: Electrophoresis. Weinheim : Wiley-VCH, 2018, vol. 39, no. 19
Extent: p. 2425-2430
Date: 2018
Note: The study was funded by the Research Council of Lithuania (BIOLACTIS, Grant No. MIP-063/2015); eISSN 1522-2683
Keywords: Cultured milk products;Cheese;Nisin;Electrophoresis, capillary
Abstract: Determination of natural preservatives using electrophoretic, or chromatographic techniques in fermented milk products is a complex task due to the following reasons: (i) the concentrations of the analytes can be below the detection limits, (ii) complex matrix and comigrating / coeluting compounds in the sample can interfere with the analytes of the interest, (iii) low recovery of the analytes and (iv) complex sample preparation is necessary. The aim of this study was to apply capillary zone electrophoresis coupled with contactless conductivity detection for the separation and determination of nisin in fermented milk products. In this work, separation and determination of natural preservative - nisin in fermented milk products is described. Optimized conditions using capillary zone electrophoresis coupled with capacitance-to-digital technology based contactless conductivity detector and data conditioning, which filters the noise of the electropherogram adaptively to the peak migration time allowed precise, accurate, sensitive (limit of quantification: 0.02 μg/ml) and most importantly - requiring very minute sample preparation, determination of nisin. Sample preparation includes following steps: (i) extraction / dilution and (ii) centrifugation. The method was applied for determination of nisin in real samples, i.e. fermented milk products. The values of different nisin forms were ranging from 0.056 ± 0.003 μg/ml to 9.307 ± 0.437 μg/g
Affiliation(s): Biochemijos katedra
Instrumentinės analizės APC
Lietuvos sveikatos mokslų universitetas. Veterinarijos akademija
Vytauto Didžiojo universitetas
Appears in Collections:Universiteto mokslo publikacijos / University Research Publications

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