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

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