关键词: 干酪, 炼乳, 糠醛类化合物, 乳制品, 食品安全

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