Abstract: In this paper, the extraction of furfural compounds (hydroxymethyl furfural, furfural, furyl methyl ketone and methyl furfural) from cheese and condensed milk for analysis by high performance liquid chromatography (HPLC) was optimized. The optimal parameters were determined as follows: 30 min ultrasonic extraction using ultrapure water as the extraction solvent at a solid-to-solvent ratio of 0.05:12 (g/mL). After release of bound furfural compounds and deprotenization, the HPLC analysis was performed. Under the optimized conditions, recoveries for spiked samples were more than 95%. The content of furfural compounds in processed cheese was significantly higher than that in cheese, and the content of furfurals in sweetened condensed milk was significantly higher than that in evaporated milk. Moreover, the amount of furfural compounds relative to per gram of protein in cheese, condensed milk and liquid dairy products followed the decreasing order of sweetened condensed milk > processed cheese > browning yogurt > room temperature yogurt > condensed milk > low temperature yogurt > ultra-high temperature sterilized milk > cheese > pasteurized milk.

Key words: cheese, condensed milk, furfural compounds, dairy products, food safety

摘要： 针对干酪和炼乳中的糠醛类化合物（羟甲基糠醛、糠醛、呋喃甲基酮和甲基糠醛）提取方式展开研究，通过优化称样量，选定参数为称取0.05 g样品加12 mL超纯水超声30 min，经过游离结合糠醛类化合物和去除蛋白质步骤后，使用高效液相色谱法检测干酪和炼乳中糠醛类化合物含量。结果表明：该处理方式下加标回收率均可达到95%以上；再制干酪中糠醛类化合物含量明显高于干酪，加糖炼乳中糠醛类化合物含量明显高于淡炼乳；最后对干酪、炼乳与液态乳制品中每克蛋白质所含糠醛类化合物含量进行对比，结果表明，加糖炼乳＞再制干酪＞

关键词: 干酪, 炼乳, 糠醛类化合物, 乳制品, 食品安全