FAST AND SENSITIVE DETERMINATION OF FUROSINE

被引：87

作者：

HENLE, T

ZEHETNER, G

KLOSTERMEYER, H

机构：

[1] Lehrstuhl für Milchwissenschaft, Technische Universität München, Freising-Weihenstephan, D-85350

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1995年 / 200卷 / 03期

关键词：

D O I：

10.1007/BF01190503

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Sensitive determination of furosine in acid hydrolysates of foods was achieved by isocratic ion-pair reversed-phase HPLC and direct UV-detection within a run time of 5 minutes and levels lower than 1.5 mg per kg of protein. The formation of furosine during hydrolysis of food samples with hydrochloric acid of varying concentration was studied. Furosine formation increased linearly with acid concentration (4 to 8 mol/L).

引用

页码：235 / 237

页数：3

共 20 条

[1] A SIMPLE AND RAPID HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHIC PROCEDURE FOR DETERMINATION OF FUROSINE, LYSINE-REDUCING SUGAR DERIVATIVE [J].

CHIANG, GH .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1983, 31 (06) :1373-1374

[2] DETERMINATION OF FUROSINE IN MILK SAMPLES BY ION-PAIR REVERSED PHASE LIQUID-CHROMATOGRAPHY [J].

DELGADO, T ;

CORZO, N ;

SANTAMARIA, G ;

JIMENO, ML ;

OLANO, A .

CHROMATOGRAPHIA, 1992, 33 (7-8) :374-376

[3]

Erbersdobler H. F., 1986, Amino-carbonyl reactions in food and biological systems. Proceedings of the 3rd International Symposium on the Maillard Reaction, Susono, Shizuoka, Japan, 1-5 July, 1985., P481

[4] SIMULTANEOUS DETERMINATION OF LYSINE, LYSINOALANINE, FUROSINE, AND PYRIDOSINE IN FOOD AND FEED [J].

ERBERSDOBLER, HF ;

HOLSTEIN, B ;

LAINER, E .

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1979, 168 (01) :6-8

[5] DETERMINATION OF FUROSINE IN HEATED MILK AS A MEASURE OF HEAT INTENSITY DURING PROCESSING [J].

ERBERSDOBLER, HF ;

DEHN, B ;

NANGPAL, A ;

REUTER, H .

JOURNAL OF DAIRY RESEARCH, 1987, 54 (01) :147-151

[6] DETECTION AND IDENTIFICATION OF PYRIDOSINE A SECOND LYSINE DERIVATIVE OBTAINED UPON ACID HYDROLYSIS OF HEATED MILK [J].

FINOT, PA ;

VIANI, R ;

BRICOUT, J ;

MAURON, J .

EXPERIENTIA, 1969, 25 (02) :134-+

[7]

FINOT PA, 1969, EXPERIENTIA, V24, P1097

[8] A SIMPLE METHOD FOR THE PREPARATION OF FUROSINE AND PYRIDOSINE REFERENCE MATERIAL [J].

HENLE, T ;

WALTER, AW ;

KLOSTERMEYER, H .

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1994, 198 (01) :66-67

[9] Efficient Determination of Individual Maillard Compounds in Heat-Treated Milk Products by Amino Acid Analysis [J].

Henle, Thomas ;

Walter, Heike ;

Krause, Ingolf ;

Klostermeyer, Henning .

INTERNATIONAL DAIRY JOURNAL, 1991, 1 (02) :125-135

[10] NEW ASPECTS OF THE MAILLARD REACTION IN FOODS AND IN THE HUMAN-BODY [J].

LEDL, F ;

SCHLEICHER, E .

ANGEWANDTE CHEMIE-INTERNATIONAL EDITION, 1990, 29 (06) :565-594

← 1 2 →