While performing the HPLC separation of hydroxymethyfurfural (HMF) from in-bottle sterilised milk samples, two unknown compounds, named by us as X and Y, were observed. Preliminary data indicated that the amount of compound X in the samples was dependent on the intensity of the heat treatment applied to milk. Compound X was isolated from heated solutions of lactose/caseinate and milk, and purified by semi-preparative rp-HPLC. Applying HPLC-DAD, UV, IR, GC-MS and NMR analysis it was possible to identify it as galactosylisomaltol. The analysis of HMF and galactosylisomaltol enables to follow simultaneously, the Amadori product degradation through 1,2- or 2,3-enolisation in milk systems. Higher levels of galactosylisomaltol were found in in-bottle sterilised samples as compared with UHT-treated and pasteurised milks. Galactosylisomaltol was not found either in raw or pasteurised milk. Copyright (C) 1999 Elsevier Science Ltd.
|Titolo:||Analysis of galactosylisomaltol in milk systems using HPLC|
ARNOLDI, ANNA (Ultimo)
|Parole Chiave:||Galactosylisomaltol; HPLC; Maillard reaction; Milk|
|Settore Scientifico Disciplinare:||Settore CHIM/10 - Chimica degli Alimenti|
|Data di pubblicazione:||1999|
|Digital Object Identifier (DOI):||10.1016/S0308-8146(99)00120-X|
|Appare nelle tipologie:||01 - Articolo su periodico|