PMID- 31923863
OWN - NLM
STAT- MEDLINE
DCOM- 20200323
LR  - 20200323
IS  - 1873-7072 (Electronic)
IS  - 0308-8146 (Linking)
VI  - 313
DP  - 2020 May 30
TI  - The effects of heat treatment and fermentation processes on the formation of 
      furfurals in milk-based dairy products using a QuEChERS technique followed by gas 
      chromatography coupled with triple quadrupole mass spectrometry.
PG  - 125930
LID - S0308-8146(19)32069-2 [pii]
LID - 10.1016/j.foodchem.2019.125930 [doi]
AB  - A method based on gas chromatography coupled with triple quadrupole mass 
      spectrometry (GC-MS/MS) combined with QuEChERS extraction was developed to detect 
      furfurals, including furfural, 2-acetylfuran, 5-methyl-2-furfural, and 
      5-hydroxymethyl-2-furfural, in milk-based dairy products. Under the optimized 
      conditions, good linearity was obtained with correlation coefficients (R(2)) 
      above 0.999, and the recovery values from the spiked samples were 79.0%-115.0% 
      with relative standard deviations (RSDs) less than 13.1%. The limits of detection 
      (LOD(S)) were in the range of 0.002-0.02 mg/kg. To investigate the effects of the 
      production process on milk-based dairy products, 55 real samples were analysed. 
      The higher contents of furfurals were observed when higher temperatures were used 
      during heat treatment and fermentation. In addition, the Toxtree and T.E.S.T. 
      software programs were used to predict the risks associated with these four 
      furfurals. Ultimately, safe dairy intake levels were determined.
CI  - Copyright (c) 2019 Elsevier Ltd. All rights reserved.
FAU - Cui, Yuying
AU  - Cui Y
AD  - College of Chemistry, Beijing Key Laboratory of Environmentally Harmful Chemical 
      Analysis, Beijing University of Chemical Technology, Beijing 100029, People's 
      Republic of China.
FAU - Shi, Xiaomei
AU  - Shi X
AD  - Nutrition & Health Research Institute, COFCO Corporation, Beijing Key Laboratory 
      of Nutrition Health and Food Safety, Beijing 102209, People's Republic of China.
FAU - Tang, Yan
AU  - Tang Y
AD  - College of Chemistry, Beijing Key Laboratory of Environmentally Harmful Chemical 
      Analysis, Beijing University of Chemical Technology, Beijing 100029, People's 
      Republic of China.
FAU - Xie, Yunfeng
AU  - Xie Y
AD  - Nutrition & Health Research Institute, COFCO Corporation, Beijing Key Laboratory 
      of Nutrition Health and Food Safety, Beijing 102209, People's Republic of China. 
      Electronic address: xieyunfeng@cofco.com.
FAU - Du, Zhenxia
AU  - Du Z
AD  - College of Chemistry, Beijing Key Laboratory of Environmentally Harmful Chemical 
      Analysis, Beijing University of Chemical Technology, Beijing 100029, People's 
      Republic of China. Electronic address: duzx@mail.buct.edu.cn.
LA  - eng
PT  - Journal Article
DEP - 20191219
PL  - England
TA  - Food Chem
JT  - Food chemistry
JID - 7702639
RN  - 0 (Furans)
RN  - 4482BZC72D (5-methyl-2-furfural)
RN  - 70ETD81LF0 (5-hydroxymethylfurfural)
RN  - DJ1HGI319P (Furaldehyde)
RN  - Q5ZRP80K02 (2-acetylfuran)
SB  - IM
MH  - Animals
MH  - Dairy Products/*analysis
MH  - Furaldehyde/analogs & derivatives/*analysis
MH  - Furans/analysis
MH  - Gas Chromatography-Mass Spectrometry
MH  - Limit of Detection
MH  - Milk/*chemistry
MH  - Temperature
OTO - NOTNLM
OT  - Dairy products
OT  - Fermentation
OT  - Furfural compounds
OT  - GC-MS/MS
OT  - Heat treatment
OT  - QuEChERS
EDAT- 2020/01/11 06:00
MHDA- 2020/03/24 06:00
CRDT- 2020/01/11 06:00
PHST- 2019/07/09 00:00 [received]
PHST- 2019/11/14 00:00 [revised]
PHST- 2019/11/18 00:00 [accepted]
PHST- 2020/01/11 06:00 [pubmed]
PHST- 2020/03/24 06:00 [medline]
PHST- 2020/01/11 06:00 [entrez]
AID - S0308-8146(19)32069-2 [pii]
AID - 10.1016/j.foodchem.2019.125930 [doi]
PST - ppublish
SO  - Food Chem. 2020 May 30;313:125930. doi: 10.1016/j.foodchem.2019.125930. Epub 2019 
      Dec 19.