Detection of Mold in Processed Foods by High Performance Liquid Chromatography 1
1Food Science Department, Purdue University, West Lafayette, Indiana 47907.
Journal of Food Protection
|April 4, 2019
Summary
A new high-performance liquid chromatography (HPLC) method detects mold contamination in fruits and vegetables by measuring glucosamine. This method offers a reliable way to quantify fungal presence in processed food products.
Area of Science:
- Food Science
- Analytical Chemistry
- Mycology
Background:
- Mold contamination is a significant concern in processed fruit and vegetable products.
- Accurate quantification of fungal presence is crucial for food safety and quality control.
Purpose of the Study:
- To develop and validate a high-performance liquid chromatographic (HPLC) method for analyzing mold contamination.
- To quantify mold contamination by measuring glucosamine, a chitin breakdown product.
Main Methods:
- Food samples were hydrolyzed to release glucosamine from fungal chitin.
- Hydrolysates were purified using a cation exchanger and derivatized with o-phthalaldehyde.
- Fluorogenic products were separated and detected using reversed-phase HPLC and a spectrofluorometer.
Main Results:
- A linear relationship was observed between sample concentration and glucosamine levels.
- Different mold species yielded varying amounts of glucosamine.
- The HPLC method showed reasonable correlation with an amino acid analyzer for mold quantification.
Conclusions:
- The developed HPLC method provides a sensitive and specific approach for assessing mold contamination in processed foods.
- Glucosamine analysis via HPLC is a viable method for monitoring fungal presence in fruit and vegetable products.
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