کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8887687 | 1628371 | 2018 | 23 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Artefact formation of formaldehyde in milk powders: Impact of analytical conditions
ترجمه فارسی عنوان
شکل گیری آرتفاف فرمالدئید در پودر شیر: تاثیر شرایط
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
Formaldehyde (FA) was analyzed in milk powders by isotope dilution LC-MS/MS using 2,4-dinitrophenylhydrazine (DNPH) as the derivatization agent. Analytical conditions (temperature and time) applied for derivatization were shown to strongly impact the levels of FA detected in micronutrient-fortified milk powders. In particular, vitamin C and ferrous iron catalyzed FA formation when derivatization was conducted at 60â¯Â°C, as described by several authors. Artefact formation of FA was demonstrated in a model study using 2H2-glycine and a freeze-dried raw cow's milk with added micronutrients. A limited survey of commercial fortified milk powders showed that FA levels were about 4-fold lower when analyses were conducted at room temperature as compared to 60â¯Â°C (0.65â¯Â±â¯0.25â¯mg/kg and 2.57â¯Â±â¯0.51â¯mg/kg, respectively). Based on data obtained at room temperature, FA exposure from fortified milk powders does not represent a safety concern even under worst-case assumptions. This study highlights the need and importance of adopting an international standard for FA analysis in foods.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Control - Volume 93, November 2018, Pages 23-31
Journal: Food Control - Volume 93, November 2018, Pages 23-31
نویسندگان
Thomas Bessaire, Marie-Claude Savoy, Adrienne Tarres, Claudia Mujahid, Till Goldmann, Irène Perrin, Pascal Mottier,