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Determination of selected protoporphyrins in Parma ham with use of 5,10,15,20-tetra(4-hydroxyphenyl)porphyrin as a surrogate standard in the recovery study

Hannelore De Maere, Eveline De Mey, Martyna Baca, Mieczysław Sajewicz, Hubert Paelinck, Ilse Fraeye, Teresa Kowalska

Abstract


A high-performance liquid chromatographic analysis for the determination of hemin, protoporphyrin IX (PPIX), and zinc(II)protoporphyrin IX (Zn(II)PPIX) in Parmaham was developed. The detection was done by means of a universal DAD-detector, whereby quantification of the three naturally occurring protoporphyrins was carried out at λ = 414 nm, i.e., very close to the respective maxima of their Soret bands. The extraction thereof from the meat matrix was done by a mixture of acetone and chloroacetic acid (100 ml + 0.2 g). Usage of 5,10,15,20-tetra(4-hydroxyphenyl)porphyrin as a surrogate standard and its detection fixed at λ = 444 nm, allowed to obtain accurate (ca. 96%) recovery results. Established concentrations of hemin, Zn(II)PPIX, and PPIX in the Parmaham samples were 15.97, 19.96 and 1.52 µg g-1, respectively.

 


Keywords


Parma ham; hemin; protoporphyrin IX; zinc(II)protoporphyrin IX; 5,10,15,20-tetra(4-hydroxyphenyl)porphyrin; high-performance liquid chromatography

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