Determination of melamine in milk and dairy products by high performance liquid chromatography

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dc.authoridFilazi, Ayhan/0000-0002-2800-6215
dc.authoridEkici, Husamettin/0000-0001-6403-737X
dc.contributor.authorFilazi, A.
dc.contributor.authorSireli, U. T.
dc.contributor.authorEkici, H.
dc.contributor.authorCan, H. Y.
dc.contributor.authorKaragoz, A.
dc.date.accessioned2024-09-18T20:29:50Z
dc.date.available2024-09-18T20:29:50Z
dc.date.issued2012
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractphase HPLC method was developed for the determination of melamine in milk (pasteurized and UHT milk) and dairy products (powdered infant formula, fruit yogurt, soft cheese, and milk powder). Following extraction with acetonitrile: water (50: 50, vol/vol), samples were purified by filter (0.45 mu m), separated on a Nucleosil C8 column (4.6 mm x 250 mm, 3 mu m) with acetonitrile: 10 mmol/L sodium l-octane sulfonate (pH 3.1; 15: 85, vol/vol) as mobile phase at a flow rate of 1 mL/min, and determined by a photodiode array detector. A linear calibration curve was obtained in the concentration range from 0.05 to 5 mg/kg. Milk and dairy products were fortified with melamine at 4 levels producing average recovery yields of 95 to 109%. The limits of detection and quantification of melamine were 35 to 110 and 105 to 340 mu g/kg, respectively. The method was then used to analyze 300 samples of milk and dairy products purchased from major retailers in Turkey. Melamine was not found in infant formulas and pasteurized UHT milk, whereas 2% of cheese, 8% of milk powder, and 44% of yogurt samples contained melamine at the 121, 694 + 146, and 294 + 98 mu g/kg levels, respectively. These findings were below the limits set by the Codex Alimentarius Commission and European Union legislation. This is the first study to confirm the existence of melamine in milk and dairy products in Turkey. Consumption of foods containing these low levels of melamine does not constitute a health risk for consumers.en_US
dc.description.sponsorshipAnkara University (BAP) [10B3338002]en_US
dc.description.sponsorshipThis study was supported by Ankara University (BAP Project No: 10B3338002).en_US
dc.identifier.doi10.3168/jds.2011-4926
dc.identifier.endpage608en_US
dc.identifier.issn0022-0302
dc.identifier.issn1525-3198
dc.identifier.issue2en_US
dc.identifier.pmid22281324en_US
dc.identifier.scopus2-s2.0-84856144014en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage602en_US
dc.identifier.urihttps://doi.org/10.3168/jds.2011-4926
dc.identifier.urihttps://hdl.handle.net/20.500.12483/11081
dc.identifier.volume95en_US
dc.identifier.wosWOS:000299540600011en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherElsevier Science Incen_US
dc.relation.ispartofJournal of Dairy Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectmelamineen_US
dc.subjectdairy producten_US
dc.subjectHPLCen_US
dc.subjectmilken_US
dc.titleDetermination of melamine in milk and dairy products by high performance liquid chromatographyen_US
dc.typeArticleen_US

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