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Determination of Lactoferrin in Goat Milk by HPLC Method

Author

Listed:
  • M. Dračková
  • I. Borkovcová

    (Department of Milk Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences, 612 42 Brno, Czech Republic, *E-mail: drackovam@vfu.cz)

  • B. Janštová

    (Department of Milk Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences, 612 42 Brno, Czech Republic, *E-mail: drackovam@vfu.cz)

  • M. Naiserová

    (Department of Milk Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences, 612 42 Brno, Czech Republic, *E-mail: drackovam@vfu.cz)

  • H. Přidalová

    (Department of Milk Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences, 612 42 Brno, Czech Republic, *E-mail: drackovam@vfu.cz)

  • P. Navrátilová

    (Department of Milk Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences, 612 42 Brno, Czech Republic, *E-mail: drackovam@vfu.cz)

  • L. Vorlová

    (Department of Milk Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences, 612 42 Brno, Czech Republic, *E-mail: drackovam@vfu.cz)

Abstract

The aim of this study was the determination of lactoferrin in goat milk using HPLC method. Milk samples were collected at a goat farm in the South Moravia Region, the Czech Republic. It were established bulk tank samples of raw milk (n = 24) and pasteurised milk (nn = 27) that were collected during lactation. Lactoferrin contents were analysed by reverse phase high-performance liquid chromatography (RP-HPLC) with diode-array detector PDA 2996. Detection was carried out at the wavelength 205 nm. The average concentration of lactoferrin in goat milk was 120 ± 18 μg/ml. The lactoferrin content was increasing within the lactation period in the ranges of 98 ± 170 μg/ml in April to 149 ± 19 μg/ml in November. The heat treatment (pasteurisation at 72°C for 20 s) resulted in no significant effect on the lactoferrin content. No statistically significant differences (P = 0.05) were found between the values of raw and pasteurised goat milk.

Suggested Citation

  • M. Dračková & I. Borkovcová & B. Janštová & M. Naiserová & H. Přidalová & P. Navrátilová & L. Vorlová, 2009. "Determination of Lactoferrin in Goat Milk by HPLC Method," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 27(SpecialIs), pages 102-104.
    • Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:specialissue1:id:944-cjfs
    DOI: 10.17221/944-CJFS
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    Keywords

    lactoferrin; milk; RP HPLC; goat;
    All these keywords.

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