APPLICATION OF THE MICROWAVE HYDROLYSIS TO FUROSINE DETERMINATION IN CEREAL AND DAIRY FOODS

A hydrolysis procedure for the determination of furosine amount in cer eals and dairy products has been applied. Results have been compared w ith those found by the traditional hydrolysis method. Data obtained by the microwave method correlated linearly with those found by the appl ication of the traditional method (r = 0.99) and the relative standard deviation (1.0-12.0%) was close to that of the traditional hydrolysis (0.5-12.0%) for all of the samples. In addition, the method was appli cable to different products having a wide range of furosine level (12. 0-400.0 mg/100 g of protein for cereals; 6.0-900.0 mg/100 g of protein for dairy products).