Determination of lactulose and furosine in milk using FFFS教程.pdfVIP

Lait 82 (2002) 725–735 © INRA, EDP Sciences, 2002 DOI: 10.1051/lait:2002045 725 Original article Determination of lactulose and furosine in milk using front-face fluorescence spectroscopy Asylbek KULMYRZAEV**, Éric DUFOUR* UPRES typicité des produits alimentaires, Département qualité et économie alimentaires, ENITA Clermont-Ferrand, 63370 Lempdes, France (Received 4 May 2001; accepted 21 March 2002) Abstract – A novel rapid and non-destructive front-face fluorescence method to quantify furosine and lactulose in heat-treated milk has been developed. The emission fluorescence spectra (305–450 nm) of tryptophans of proteins, and emission and excitation fluorescence spectra of fluo- rescent Maillard-reaction products were recorded directly on milk samples. Principal component analysis (PCA) and principal component regression (PCR) were applied to process the spectra ob- tained. The front-face fluorescence method can give valuable information on the quality of heat- treated milk because it allows the evaluation of furosine and lactulose content simultaneously. The re- sults were well correlated with those of the reference methods. The front-face fluorescence technique is relatively low-cost, rapid and non-destructive and it could replace existing conventional analytical techniques practiced for lactulose and furosine evaluation in dairy products. Milk / heat treatment / front-face fluorescence / tryptophan / Maillard-reaction products / furosine / lactulose Résumé – Détermination du lactulose et de la furosine dans le lait par spectroscopie de fluores- cence frontale. Une méthode nouvelle et non destructive basée sur la spectroscopie de fluorescence frontale a é