Fj. Morales et al., CHROMATOGRAPHIC DETERMINATION OF BOUND HYDROXYMETHYLFURFURAL AS AN INDEX OF MILK PROTEIN GLYCOSYLATION, Journal of agricultural and food chemistry, 45(5), 1997, pp. 1570-1573
5-(Hydroxymethyl)-2-furfuraldehyde (HMF) is formed upon heat treatment
of milk and milk-resembling systems by the Maillard reaction, via its
Amadori product, and also by isomerization and subsequent degradation
of sugars. Traditionally, the HMF content has been used as an indicat
or of both degradation routes. A new analytical approach has been deve
loped for determining the HMF formed only by the acidic degradation of
Amadori products, called bound HMF, and that could be related to the
extent of the Maillard reaction due to heat treatment or long-term sto
rage of Goods. Optimal conditions for the acidic digestion procedure w
ere determined. Reversed-phase HPLC is applied far accurate measuremen
t of bound HMF.