{"title":"Research of the determination method of furfurals and furosine in milk and the application in the quality evaluation of milk","authors":"Xiaomei Shi, Qiong Wu, Dandan Ren, Shuya Wang, Y. Zhao, Yunfengl Xie","doi":"10.15586/qas.v14i1.929","DOIUrl":null,"url":null,"abstract":"The heat treatment process usually affects the quality and safety of milk and could produce different compounds, including furosine and furfurals. To help evaluate the effect of different heating temperatures on furfurals, a method based on gas chromatography-mass spectrometry (GC-MS) combined with QuEChERS (quick, easy, cheap, effective, rugged, and safe) extraction technology was used to detect four furfural compounds, including furfural, 2-acetylfuran, 5-methyl-2-furfural, and 5-hydroxymethyl-2-furfural. A sample extraction was performed with acetonitrile, and the use of both octadecylsilyl (C18) and primary secondary amine (PSA) sorbents can pro-vide satisfactory recoveries. The determination of furosine was performed by using a high performance of liquid chromatography method (HPLC), and the milk samples were hydrolyzed with HCl for 18 h at 110°C. Under the optimized conditions, good linearity was obtained with linear correlation coefficients (R2) above 0.99, and the recovery values from the spiked samples were 88.1–109.5%. The limits of detection were in the range of 0.005 mg/kg–0.015 mg/kg. The established GC-MS and HPLC methods were successfully applied to market milk samples and heat-treatment samples. The highest detection values for 5-hydroxymethyl-2-furfural and furosine were 0.051 mg/kg and 593.2 mg/100 g protein, respectively, in charcoal-flavored fermented milk. It showed a high cor-relation between the formation of 5-hydroxymethyl-2-furfural with the treatment temperature and time, and the maximum content was 0.886 mg/kg after heating for 180 min at 100°C. However, there was no noticeable linear increase of furosine concentrations when certain temperatures and heating times were reached; the maximum value was 55.0 mg/L after heating for 60 min at 100°C, and 55.4 mg/L after heating for 150 min at 80°C.","PeriodicalId":20868,"journal":{"name":"Quality Assurance and Safety of Crops & Foods","volume":" ","pages":""},"PeriodicalIF":4.6000,"publicationDate":"2022-01-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"5","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Quality Assurance and Safety of Crops & Foods","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.15586/qas.v14i1.929","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 5
Abstract
The heat treatment process usually affects the quality and safety of milk and could produce different compounds, including furosine and furfurals. To help evaluate the effect of different heating temperatures on furfurals, a method based on gas chromatography-mass spectrometry (GC-MS) combined with QuEChERS (quick, easy, cheap, effective, rugged, and safe) extraction technology was used to detect four furfural compounds, including furfural, 2-acetylfuran, 5-methyl-2-furfural, and 5-hydroxymethyl-2-furfural. A sample extraction was performed with acetonitrile, and the use of both octadecylsilyl (C18) and primary secondary amine (PSA) sorbents can pro-vide satisfactory recoveries. The determination of furosine was performed by using a high performance of liquid chromatography method (HPLC), and the milk samples were hydrolyzed with HCl for 18 h at 110°C. Under the optimized conditions, good linearity was obtained with linear correlation coefficients (R2) above 0.99, and the recovery values from the spiked samples were 88.1–109.5%. The limits of detection were in the range of 0.005 mg/kg–0.015 mg/kg. The established GC-MS and HPLC methods were successfully applied to market milk samples and heat-treatment samples. The highest detection values for 5-hydroxymethyl-2-furfural and furosine were 0.051 mg/kg and 593.2 mg/100 g protein, respectively, in charcoal-flavored fermented milk. It showed a high cor-relation between the formation of 5-hydroxymethyl-2-furfural with the treatment temperature and time, and the maximum content was 0.886 mg/kg after heating for 180 min at 100°C. However, there was no noticeable linear increase of furosine concentrations when certain temperatures and heating times were reached; the maximum value was 55.0 mg/L after heating for 60 min at 100°C, and 55.4 mg/L after heating for 150 min at 80°C.
期刊介绍:
''Quality Assurance and Safety of Crops & Foods'' is an international peer-reviewed journal publishing research and review papers associated with the quality and safety of food and food sources including cereals, grains, oilseeds, fruits, root crops and animal sources. It targets both primary materials and their conversion to human foods. There is a strong focus on the development and application of new analytical tools and their potential for quality assessment, assurance, control and safety. The scope includes issues of risk assessment, traceability, authenticity, food security and socio-economic impacts. Manuscripts presenting novel data and information that are likely to significantly contribute to scientific knowledge in areas of food quality and safety will be considered.
''Quality Assurance and Safety of Crops & Foods'' provides a forum for all those working in the specialist field of food quality and safety to report on the progress and outcomes of their research.