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Rapid detecting method for furfural compounds in dairy products

A detection method and technology for dairy products, applied in measuring devices, instruments, scientific instruments, etc., can solve problems such as high price and narrow linear range, and achieve the effects of improving detection sensitivity, fast and efficient solvents, and shortening analysis time.

Inactive Publication Date: 2019-04-05
BRIGHT DAIRY & FOOD
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0005] In the existing literature, the liquid chromatography series UV detector method for furfural compounds generally uses a reversed-phase C18 chromatographic column with a particle size of 5 μm. The entire analysis time is 25 minutes, and the linear range is narrow. High performance liquid chromatography instrument

Method used

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  • Rapid detecting method for furfural compounds in dairy products
  • Rapid detecting method for furfural compounds in dairy products
  • Rapid detecting method for furfural compounds in dairy products

Examples

Experimental program
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Effect test

Embodiment 1

[0038] The detection method of furfural compounds in milk powder includes the following steps:

[0039] (1) Weigh 2.25g milk powder sample, add water to 15g and mix well, add 5mL0.15mol / L oxalic acid and heat it in a water bath at 100℃ on the same day for 25min, and cool to room temperature;

[0040] (2) Then add 3mL 40g / mL trichloroacetic acid solution A, shake for 10min, centrifuge at 4.355g for 15min; take the supernatant into a 25mL volumetric flask, add 5mL4g / mL trichloroacetic acid solution B to the filter residue, shake for 10min, 4. Centrifuge at 355g for 15min; combine the supernatants and add 4g / mL trichloroacetic acid solution B to the mark;

[0041] (3) Take an appropriate amount of liquid and pass it through a 0.45μm nylon filter membrane and enter it into a chromatograph for analysis. Choose a reversed-phase C18 chromatographic column with a particle size of 3μm. Column: Waters Atlantis T3 (3.0mm×15cm, 3μm); mobile phase: mobile phase A is water, mobile phase B is acet...

Embodiment 2

[0044] The detection method of furfural compounds in liquid milk includes the following steps:

[0045] (1) Weigh 15g of liquid milk sample, add 4.5mL0.16mol / L, configure oxalic acid on the same day, heat it in a 90℃ water bath for 30min, and cool to room temperature;

[0046] (2) Then add 3mL of 35g / mL trichloroacetic acid solution A, shake for 10min, 4g centrifugation for 18min; take the supernatant into a 25mL volumetric flask, add 5mL3.5g / mL trichloroacetic acid solution B to the filter residue, shake for 10min Centrifuge at 4g for 18min; combine the supernatants and add 3.5g / mL trichloroacetic acid solution B to the mark.

[0047] (3) Take an appropriate amount of liquid and pass it through a 0.45μm nylon filter membrane and enter it into a chromatograph for analysis. Choose a reversed-phase C18 chromatographic column with a filler particle size of 2.7μm. Column: Waters Atlantis T3 (2.8mm×12cm, 2.8μm); mobile phase: mobile phase A is water, mobile phase B is acetonitrile; gradi...

Embodiment 3

[0050] The detection method of furfural compounds in pasteurized milk includes the following steps:

[0051] (1) Weigh 15g of pasteurized milk sample, add 7.5mL0.12mol / L oxalic acid on the same day to 120℃ water bath heating for 20min, and cool to room temperature;

[0052] (2) Then add 3mL of 45g / mL trichloroacetic acid solution A, shake for 12min, 5g centrifuge for 18min; take the supernatant into a 25mL volumetric flask, add 5mL4.5g / mL trichloroacetic acid solution B to the filter residue, shake for 12min Centrifuge at 5g for 18min; combine the supernatants and add 4.5g / mL trichloroacetic acid solution B to the mark.

[0053] (3) Take an appropriate amount of liquid and pass it through a 0.45μm nylon filter membrane and enter it into a chromatograph for analysis. Choose a reversed-phase C18 chromatographic column with a filler particle size of 3.5μm. Column: WatersAtlantisT3 (3.2mm×18cm, 3.2μm); mobile phase: mobile phase A is water, mobile phase B is acetonitrile; gradient eluti...

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Abstract

The invention provides a rapid detecting method for furfural compounds in dairy products. The method includes the following steps that (1) an oxalic acid solution is added into a dairy product samplesolution, water-bath heating is carried out, and then cooling is conducted to reach room temperature; (2) afterwards, a trichloroacetic acid solution A is added, after vibrating mixing, centrifugationis conducted, supernate is taken, filter residues are added into a trichloroacetic acid solution B, after vibrating mixing, centrifugation is conducted, and supernate is combined and then added intothe trichloroacetic acid solution B to volume; and (3) a high performance liquid chromatograph is used for sample-injection analysis, and a reversed phase chromatographic column C18 with the filler particle diameter being 2.7-3.5 [mu]m is selected. The furfural compounds in dairy products are detected by selecting the reversed phase chromatographic column C18 with the filler particle diameter being 2.7-3.5 [mu]m, analysis duration is only 12 min, limit of quantitation is 0.01 [mu]g / mL, the linear range is 0.01-50 [mu]g / mL, the analysis time is greatly shortened, detecting sensitivity is improved, and the method has the advantages of rapidness, high efficiency and solvent saving.

Description

Technical field [0001] The invention belongs to the technical field of compound detection, and specifically relates to a rapid detection method of furfural compounds in dairy products. Background technique [0002] In recent years, the Chinese people's awareness of food safety has increased day by day, and the quality requirements for dairy products have become higher and higher. In terms of the quality control of dairy products, Maillard reaction is a link that cannot be ignored. As a non-enzymatic browning reaction between reducing sugars and lysine during the processing of dairy products, it is the product of the initial stage Furosine is used by the European Union as an indicator to monitor the quality damage of pasteurized milk and UHT milk. The furfural compounds produced in the middle stage of Maillard reaction can also be used as an indicator of thermal damage to dairy products. [0003] So far, the research on furfurals in dairy products has mainly focused on: 5-hydroxym...

Claims

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Application Information

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IPC IPC(8): G01N30/02
CPCG01N30/02G01N2030/027
Inventor 邢倩倩游春苹刘振民扶晓菲
Owner BRIGHT DAIRY & FOOD
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