RP-HPLC determination of Furosine in fermented milk of different brands retailed in China

Abstract

Furosine (í µí¼€-N-2-furoylmethyl-L-lysine) is the most specifi c suitable indicator of the severity of heat treatment and storage conditions of dairy products. The objective was to determine furosine content in fermented milks by ion-pair reversed-phase high-performance liquid chromatography (RP-HPLC). In this study, furosine quantifi ed in 27 different brands of fermented milk retailed in China. The concentrations of furosine in the fermented milk ranged from 25.40 ± 5.2 to 1661.05 ± 89.9 mg/100 g of protein. About 26 % of the samples in the present study had shown remarkably a very high furosine mean values. Furosine may, therefore, be a good indicator of the degree of Maillard reaction induced damage during the processing of fermented milks.