Quantification of hen's egg white lysozyme in wine by an improved HPLC-FLD analytical method

An improved RP-HPLC method for determination of lysozyme in red and white wines was devised and validated. Fluorometric detection increased sensitivity up to 10 times over the widely used UV detection at 280 nm. Variables that could influence the performance and reliability of the method were evaluated, such as chromatographic separation, matrix-binding phenomena, sample acidification, and phluorometric-response stability. The method demonstrated good linearity, precision and accurancy together with a valuable decrease in the minimum detectable amount of lysozyme (equal to 0,18 mg/L). The method can be applied to wines either for technological purposes or to quantify residual lysozyme in the final product, thereby reducing the risk of unexpected allergenic responses in sesitive consumers.