Abstract
The concentration of the artificial compound furosine in liquid milk can be used as an indicator to assess the heat load applied onto the product, which allows discrimination between differently processed milk (pasteurized, Extended Shelf Life (ESL) milk, Ultra-High Temperature (UHT) treated milk). In this work, a new UHPLC method for the rapid determination of furosine in 2min only (total runtime 6min) is presented, using PDA detection at 280nm. The method was validated for the analysis of liquid milk samples regarding linearity, instrumentation precision, limits of detection and quantification, repeatability of sample work-up and recovery. Moreover, the method was compared to an existing RP-HPLC method. Selected commercial liquid milk samples (n=36) were analyzed, showing lowest furosine amounts for pasteurized milk, whereas highest amounts were found in UHT milk. For ESL milk, quite diverse concentrations were analyzed ranging from 11.70 up to 115.16mg furosine 100g−1 protein, illustrating the different processing technologies of this category with lowest amounts for filtered ESL milk, followed by directly heated, and indirectly heated ESL milk samples, respectively.
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