Research of the determination method of furfurals and furosine in milk and the application in the quality evaluation of milk

The heat treatment process usually affects the quality and safety of milk could produce different compounds, including furosine furfurals. To help evaluate effect heating temperatures on furfurals, a method based gas chromatography-mass spectrometry (GC-MS) combined with QuEChERS (quick, easy, cheap, effective, rugged, safe) extraction technology was used to detect four furfural furfural, 2-acetylfuran, 5-methyl-2-furfural, 5-hydroxymethyl-2-furfural. A sample performed acetonitrile, use both octadecylsilyl (C18) primary secondary amine (PSA) sorbents can provide satisfactory recoveries. determination by using high performance liquid chromatography (HPLC), samples were hydrolyzed HCl for 18 h at 110°C. Under optimized conditions, good linearity obtained linear correlation coefficients (R2) above 0.99, recovery values from spiked 88.1–109.5%. limits detection in range 0.005 mg/kg–0.015 mg/kg. established GC-MS HPLC methods successfully applied market heat-treatment samples. highest 5-hydroxymethyl-2-furfural 0.051 mg/kg 593.2 mg/100 g protein, respectively, charcoal-flavored fermented milk. It showed between formation temperature time, maximum content 0.886 after 180 min 100°C. However, there no noticeable increase concentrations when certain times reached; value 55.0 mg/L 60 100°C, 55.4 150 80°C.