Lactoferrin is a protein found in many mammalian milks, especially in breast milk. The Japanese Analytical Methods of Food Additives in Foods lists an analysis method for lactoferrin and specifies to use a butylated polyvinyl alcohol polymer gel column. In this application, a polymer-base reversed phase column, Asahipak C4P-50 4D, was used to analyze lactoferrin according to the Analytical Methods of Food Additives in Foods. A lactoferrin concentrate was analyzed as an actual sample. The Analytical Methods of Food Additives in Foods states that lactoferrin concentrates to contain 85% or more of lactoferrin. It was confirmed that the sample analyzed met this requirement.
(Sample Preparation)
1) Measure out 0.1 g of a commercial lactoferrin concentrate.
2) Add 50 mL of 0.3 % NaCl solution to dissolve the concentrate.
3) Use the dissolved-solution as the injection sample.
Sample : 25 µL
1. Lactoferrin
(Standard solution)
4000 mg/L
Column : Shodex Asahipak C4P-50 4D (4.6 mm I.D. x 150 mm)
Eluent :(A); 0.3 % NaCl/CH3CN/TFA=9000/1000/3
(B); 0.3 % NaCl/CH3CN/TFA=5000/5000/3
Linear gradient: 50 to 100 % B (0 to 25 min)
Flow rate : 0.8 mL/min
Detector : UV (280 nm)
Column temp. : 40 °C
