Abstract #M81
Section: Dairy Foods (posters)
Session: Dairy Foods - Chemistry
Format: Poster
Day/Time: Monday 7:30 AM–9:30 AM
Location: Exhibit Hall A![](/2019/images/btn-find-it.png)
Session: Dairy Foods - Chemistry
Format: Poster
Day/Time: Monday 7:30 AM–9:30 AM
Location: Exhibit Hall A
![](/2019/images/btn-find-it.png)
# M81
An ultra-performance liquid chromatography method for furosine detection in liquid milk using microwave digestion.
F. Wang1,4, Y. Zhang1,2, Q. Wang1,2, G. Huang1,2, K. Liu1,2, J. Wang1,2, N. Zheng1,3, J. Wang*1,2, 1State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China, 2Key Laboratory of Quality & Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China, 3Laboratory of Quality and Safety Risk Assessment for Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China, 4Institute of Quality Standard and Testing Technology for Agro-Products, Shandong Academy of Agricultural Sciences, Jinan, Shandong, China.
Key Words: furosine, microwave digestion, UPLC
An ultra-performance liquid chromatography method for furosine detection in liquid milk using microwave digestion.
F. Wang1,4, Y. Zhang1,2, Q. Wang1,2, G. Huang1,2, K. Liu1,2, J. Wang1,2, N. Zheng1,3, J. Wang*1,2, 1State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China, 2Key Laboratory of Quality & Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China, 3Laboratory of Quality and Safety Risk Assessment for Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China, 4Institute of Quality Standard and Testing Technology for Agro-Products, Shandong Academy of Agricultural Sciences, Jinan, Shandong, China.
Furosine, an indicator to assess the heat load on milk and dairy products, is closely related to the early stage of Maillard reaction. It is formed from Amadori products, with a reproducible yield after a same acid hydrolysis procedure. However, the acid hydrolysis in the standard detection method, which requires 16 to 23 h at 110°C in oven, is time-consuming. This study investigates an UPLC method using microwave digestion for furosine detection. Liquid milk was added into the high-pressure tube with hydrochloric acid and microwave digested at 160°C for 1 h, followed by filtration, dilution, UPLC separation and PDA detection at 280 nm. The results showed that the new method was time-saving, with a reproducible yield which was also investigated using the same pasteurized and UHT milk samples (n = 24). Compared with the standard method, microwave digestion showed 15–20% decrease on furosine quantitation for both pasteurized and UHT milks. Thus, a correction factor was used to normalize the results when comparing to the standard method. Moreover, method validation was taken, with the results as followed. The LOD and LOQ were 3 µg/L and 10 µg/L, respectively; the linearity range, calibrated by diluted furosine standards in matrix solvent, were 0.2–5.0 mg/L, with determination coefficient R2 > 0.9999; the recoveries of various concentration of furosine in liquid milk were 84 to 106%, with RSDs ranged 0.2%~7.1%. Therefore, this UPLC method using microwave digestion is timesaving and revolutionary in the quantitation of furosine.
Key Words: furosine, microwave digestion, UPLC