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| Home » Milk» e-Fructosyl-lysine (Furosine) |
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| DETERMINATION OF E-FRUCTOSYL-LYSINE (Furosine) IN MILK USING FOODLAB |
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| The assessment of thermic treatment is very important in determining the quality of milk. In fact such thermic treatment is required both in relation to the use of milk in the production process, and for the obvious necessities of commercialisation. However the high temperatures used in some processes (UHT milk, powdered milk), denature the proteins and produce milk of an inferior quality. Currently one of the most widely used parameters for identifying the thermic treatment of milk is FUROSINA (a product using the Maillard reaction), which is however both very expensive and very time consuming since it requires the use of the HPLC, an instrument that can only be used by expert personnel. An INNOVATIVE test is the e-FRUTTOSIL-LISINA, which is also based on the Maillard reaction and which can therefore be used as an indicator of the thermic treatment of milk. |
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| SHORT TABLE |
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Linearity |
Accuracy |
Repeat. |
R2 |
Sensitivity |
Total
analysis
time |
Test/hour |
500 d/min |
± 10% |
CV < 5% |
r > 0,99 |
1 d/m |
6-7 min |
50 |
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