Analysis and Heat Stability of Taurine in Milk

Abstract

A method based on formation of the fluorescamine derivative of taurine and HPLC was developed for analysis of taurine in milk. Taurine in milk ranged from 2.4 to 12.0 mg/L. The degradation of taurine in taurine-fortified milk and in a buffered taurine and lactose solution (pH 6.7) was determined by heating at 80, 100, and 120°C. First-order reaction kinetics were observed for taurine losses in milk and buffered solution. Activation energies were 20.5 and 21.0 kcal/mol for milk and buffered solution, respectively. The taurine loss in milk seems to proceed through browning with the same degradation rate as lysine. © 1990, American Dairy Science Association. All rights reserved.