STABILITY OF METABOLICALLY CONJUGATED PRECURSORS OF MEAT AND MILK FLAVOR COMPOUNDS IN VARIOUS SOLVENTS

The stability of selected metabolic conjugates (phenylglucuronide, phe nylphosphate, and naphthylsulfate) was determined in model systems com posed of water and various ratios (3:1, 1:1, 1:3) of selected solvents (hexane, chloroform, ethyl acetate, diethyl ether, or methanol) held at either 22 degrees C or 40 degrees C for 30 min under various pH con ditions (pH 1.5, 3.2, or 6.5). Notable hydrolysis occurred only for th e more polar solvents held in contact with acidic aqueous phases. Cond itions were identified for minimizing hydrolysis of conjugates during extraction of fat and free alkylphenols from milk and meat products wi th diethyl ether. They were pH near neutral, shea exposure time, near ambient temperature, presence of excess water, and saturation of aqueo us phase with sodium chloride.