Determination of Four Furfural Compounds in Fermented Milk by Gas Chromatography-Triple Quadrupole Mass Spectrometry
  
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KeyWord:gas chromatography couple with triple quadrupole mass spectrometry(GC-MS/MS)  furfural compounds  QuEChERS  fermented milk
  
AuthorInstitution
CUI Yu-ying,YU Xin-kai,ZHANG Hang,LIANG Peng-yu,CUI Ding,XU Tong,DU Zhen-xia,XIE Yun-feng 1.College of Chemistry,Beijing University of Chemical Technology;2.Nutrition & Health Research Institute,COFCO Corporation,Beijing Key Laboratory of Nutrition & Health and Food Safety
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Abstract:
      In this paper,a gas chromatography-triple quadrupole mass spectrometric(GC-MS/MS) method was developed for the rapid detection of four furfural compounds,i.e.5-hydroxymethyl-2-furfural(5-HMF),furfural(F),5-methyl-2-furfural(MF) and 2-acetylfuran(FMC) in fermented milk,which originated from heat treatment.The samples were pretreated by QuEChERS method,then separated on a RTX-WAX column,and finally detected in multi reaction monitoring(MRM) mode.Moreover,the three pretreatment conditions for this experiment were optimized,including extraction solvent,amount of salting-out agent and amount of purifying agent.Under the optimum conditions,the spiked recoveries ranged from 82.2% to 118% with relative standard deviations(RSDs) no more than 10%.There were good linearities for F,FMC and MF in range of 0.002-2 mg/L,and for 5-HMF in the range of 0.02-2 mg/L,with their correlation coefficients not less than 0998.The limits of quantitation(LOQs) and detection limit(LODs) of the method were 3.0-45 μg/kg and 1.0-15 μg/kg,respectively.This method was applied in the determination of five kinds of original favor fermented milk and six kinds of charcoal flavor fermented milk.Results showed that the contents of four furfural compounds in charcoal flavor fermented milk were much higher than those in original fermented milk,indicating that charcoal burning process could lead to the Maillard reaction proceeding thoroughly,indirectly showing that overheat treatment could result in more harmful compounds in fermented milk,which affected its nutritional value and quality.The method is simple,rapid,sensitive and reproducible,and could meet the requirements for qualitative and quantitative analysis,and provide consumers with reasonable purchase suggestions and guidance.
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