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Use of Thin Layer Chromatography in Detecting the Addition and Degradation of Sodium Phosphates in Seafood Products

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Use of Thin Layer Chromatography in Detecting the Addition and Degradation of Sodium Phosphates in Seafood Products USE OF THIN LAYER CHROMATOGRAPHY IN DETECTING THE ADDITION AND DEGRADATION OF SODIUM PHOSPHATES IN SEAFOOD PRODUCTS By PHILLIP BLAINE HOLMBERG A THESIS PRESENTED TO THE GRADUATE SCHOOL OF THE UNIVERSITY OF FLORIDA IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF MASTER OF SCIENCE UNIVERSITY OF FLORIDA 2010 1 © 2010 Phillip Blaine Holmberg 2 To my parents, Eric and Helen Holmberg, and to all who nurtured my intellectual curiosity, academic interests, and sense of scholarship throughout my lifetime, making this milestone possible 3 ACKNOWLEDGMENTS I would like to thank my major advisor, Dr. Otwell, for all of his advice, support and opportunities to gain knowledge and experience. I would also like to thank my other graduate committee members, Dr. Marty Marshall and Dr. Frank Chapman. I extend a special thanks to Sven-Eric Ebeling and everyone at Chemische Fabrik Budenheim KG for their teachings and generous hospitality during my research in Germany. I thank Laura Garrido for helping me with everything along the way. I also thank Victor Garrido and all of my lab mates, past and present, Steven D’uva, Alex Fortunado, Marcus Ladd, Zach Lowenstein, Kelley Zhou, and Ivan Lozano. I thank Zina Williams for all of her help and support. Finally, I would like to thank my friends and family for all the good times and always being there for me. 4 TABLE OF CONTENTS page ACKNOWLEDGMENTS .................................................................................................. 4 LIST OF TABLES ............................................................................................................ 6 LIST OF FIGURES .......................................................................................................... 7 LIST OF ABBREVIATIONS ............................................................................................. 8 ABSTRACT ..................................................................................................................... 9 CHAPTER 1 LITERATURE REVIEW .......................................................................................... 11 Introduction ............................................................................................................. 11 Phosphate ............................................................................................................... 11 Phosphates in Seafood ........................................................................................... 13 Hydrolysis of Polyphosphates ................................................................................. 17 Phosphate Regulations ........................................................................................... 19 Methods of Detection .............................................................................................. 21 2 MATERIALS AND METHODS ................................................................................ 28 Sample Collection and Treatments ......................................................................... 28 Shrimp .............................................................................................................. 28 Fish (Pollock) .................................................................................................... 30 Thin Layer Chromatography ................................................................................... 34 Detailed TLC Procedures ................................................................................. 34 Step by Step TLC Procedures .......................................................................... 37 Chemical Analyses ................................................................................................. 39 3 RESULTS AND DISCUSSION ............................................................................... 42 Thin Layer Chromatography ................................................................................... 42 Chemical Analyses ................................................................................................. 45 Treatment Solutions ......................................................................................... 45 Shrimp Samples ............................................................................................... 46 Pollock Samples ............................................................................................... 47 4 CONCLUSIONS ..................................................................................................... 59 LIST OF REFERENCES ............................................................................................... 61 BIOGRAPHICAL SKETCH ............................................................................................ 65 5 LIST OF TABLES Table page 1-1 Different phosphate compounds used in foods................................................... 24 1-2 Natural phosphorus content in various foods ..................................................... 26 2-1 Treatments used in preparation of 17 shrimp samples applied as static soaks .. 31 2-2 Analysis to characterize the treatment solutions used to prepare the 17 shrimp samples during initial and subsequent exposure (1-2 hours post- application) ......................................................................................................... 32 2-3 Treatments used to prepare 18 pollock samples applied as static soaks ........... 33 3-1 Chemical analysis of treated raw shrimp samples .............................................. 50 3-2 Chemical analysis of treated cooked shrimp samples ........................................ 51 3-3 Chemical analysis of 18 treated pollock samples ............................................... 52 3-4 Summary of TLC results for shrimp samples showing which phosphate molecules were visualized on the plates indicating its presence ........................ 53 3-5 Summary of TLC results for pollock samples showing which phosphate molecules were visualized on the plates indicating its presence ........................ 54 6 LIST OF FIGURES Figure page 1-1 Chemical structures for various common phosphate molecules illustrating the polyvalent character ........................................................................................... 26 1-2 Reaction equation for the hydrolysis of pyrophosphate into two orthophosphate ions. .......................................................................................... 27 2-1 Diagram for the proper labeling and spotting of a TLC plate .............................. 40 2-2 Flow chart of the thin layer chromatography method for detecting phosphates in seafood ........................................................................................................... 41 3-1 Example of typical TLC plate for shrimp samples revealing monophosphate in all samples and polyphosphates in samples 1 and 2 which were treated with polyphosphate additives .............................................................................. 55 3-2 TLC results at 9 months frozen storage for raw shrimp samples A1-5 which all contained polyphosphates ............................................................................. 56 3-3 TLC results at 9 months frozen storage for raw shrimp samples A6-10 which all contained polyphosphates ............................................................................. 56 3-4 TLC results at 9 months frozen storage for cooked shrimp samples B1-5 which all contained polyphosphates ................................................................... 57 3-5 TLC results at 9 months frozen storage for cooked shrimp samples B6-10 which all contained polyphosphates ................................................................... 57 3-6 TLC results at 9 months frozen storage for pollock samples 1A-2B which all contained polyphosphates (except 1A control) ................................................... 58 3-7 TLC results at 9 months frozen storage for pollock samples 3A-6 which all contained polyphosphates .................................................................................. 58 7 LIST OF ABBREVIATIONS ALP Alkaline phosphatase ATP Adenosine triphosphate CFR Code of Federal Regulations DNA Deoxyribonucleic acid FDA Food and Drug Administration G&H Gutted and headed GMP Good manufacturing practices GRAS Generally recognized as safe HPLC High performance (or pressure) liquid chromatography ICP-MS Inductively coupled plasma - mass spectroscopy Metol 4-methylaminophenolsulfate MP Monophosphate OP Orthophosphate P Phosphorus PP Pyrophosphate RNA Ribonucleic acid SHMP Sodium hexametaphosphate STPP Sodium tripolyphosphate T Temperature TLC Thin layer chromatography TCA Trichloracetic acid TPP Tripolyphosphate 8 Abstract of Thesis Presented to the Graduate School of the University of Florida in Partial Fulfillment of the Requirements for the Degree of Master of Science USE OF THIN LAYER CHROMATOGRAPHY IN DETECTING THE ADDITION AND DEGRADATION OF SODIUM PHOSPHATES IN SEAFOOD PRODUCTS By Phillip Blaine Holmberg December 2010 Chair: Walter Steven Otwell Major: Food Science and Human Nutrition Sodium phosphates are added to many food products including seafood. Proper use of these additives can help improve the texture and flavor of products, as well as, reduce the drip loss during freezing, thawing, and cooking. Over-treatments can actually diminish the quality of seafood products and can even be considered adulteration due to excessive additions of water. Labeling issues have arisen and mislabeling
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