Principal Component Analysis (Pca)-Combined High Performance Liquid Chromatography (Hplc) for Differentiation of Bovine and Porcine Gelatin in Vitamin C Gummies

Abstract

Gelatin is a polymer derived from skin and bone of vertebrate, bovine and porcine. Gelatin is used as a gelling agent in the pharmaceutical and food products including in the preparation of vitamin C gummies. Porcine gelatin is forbidden to consume by Muslim and Jewish. The aim of this study was to differentiate and classify of bovine and porcine gelatin in vitamin C gummies using a combination method of High-Performance Liquid Chromatography (HPLC) and Principal Component Analysis (PCA). The analysis procedure involved complete hydrolysis of samples by 6N hydrochloride acid in order to release their amino acid residues. To get an amino acid composition of gelatin, all of the samples were performed by reversed-phase (RP) HPLC. The peak height of HPLC chromatogram was analyzed using PCA to classify both bovine and porcine gelatin. The Results of PCA showed a clear distinction between bovine and porcine gelatin in vitamin C gummies. Hence, this method could be successfully used for differentiation of bovine and porcine gelatin in vitamin C gummies.