High-performance liquid chromatographic determination of Maillard compounds in store-brand and name-brand ultra-high-temperature-treated cows' milk

被引：60

作者：

Ferrer, E ^{[1
]}

Alegría, A ^{[1
]}

Courtois, G ^{[1
]}

Farré, R ^{[1
]}

机构：

[1] Univ Valencia, Fac Pharm, E-46100 Burjassot, Spain

来源：

JOURNAL OF CHROMATOGRAPHY A | 2000年 / 881卷 / 1-2期

关键词：

milk; food analysis; furosine; furfurals;

D O I：

10.1016/S0021-9673(00)00218-1

中图分类号：

Q5 [生物化学];

学科分类号：

071010 ; 081704 ;

摘要：

Furosine and furfural products of the Maillard reaction are used as specific indicators of the effect of heating treatments on milk quality. Their contents were measured in representative, samples of store- and name-brand ultra-high-temperature-treated milks using RP-HPLC with UV detection. Furosine contents ranged from 40.32 to 50.67 and from 65.48 to 310.58 mg/100 g protein in name- and store-brand milks, respectively. Of the furfurals, only hydroxymethylfurfural was detected. The free hydroxymethylfurfural contents of store-brand milks ranged from 0.22 to 1.70 mg/100 g protein. Total hydroxymethylfurfural contents ranged from 0.29 to 0.41 and from 0.72 to 2.21 mg/100 g protein, for name- and store-brands, respectively. (C) 2000 Elsevier Science B.V. All rights reserved.

引用

页码：599 / 606

页数：8

共 33 条

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