Application of the microwave hydrolysis to furosine determination in cereal and dairy foods

被引:30
作者
Acquistucci, R [1 ]
Panfili, G [1 ]
Marconi, E [1 ]
机构
[1] UNIV MOLISE,I-86100 CAMPOBASSO,ITALY
关键词
furosine; cereals; dairy products; microwave; hydrolysis;
D O I
10.1021/jf960271m
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
A hydrolysis procedure for the determination of furosine amount in cereals and dairy products has been applied. Results have been compared with those found by the traditional hydrolysis method. Data obtained by the microwave method correlated linearly with those found by the application of the traditional method (r = 0.99) and the relative standard deviation (1.0-12.0%) was close to that of the traditional hydrolysis (0.5-12.0%) for all of the samples. In addition, the method was applicable to different products having a wide range of furosine level (12.0-400.0 mg/100 g of protein for cereals; 6.0-900.0 mg/100 g of protein for dairy products).
引用
收藏
页码:3855 / 3857
页数:3
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