According to Bayrak Kul et al. (10 (
link)), furosine was determined with minor modifications. A total of 100 mg of freeze-dried sample was hydrolyzed with 2 mL of 8 N HCl at 110°C for 23 h in a vial. Before sealing, the ampoule bottle was filled with nitrogen for 2 min. The samples were filtered with a 0.22 μm PVDF membrane after cooling at 25°C. Following the recommendation of Delgado-Andrade et al. (11 (
link)), a 0.5 mL aliquot of the hydrolyzate was freeze-dried and dissolved in a mixture of 1 mL of water, acetonitrile, and formic acid (95:5:0.2, v:v:v). The analysis was carried out using
LC-20A HPLC system (Shimadzu, Japan) with a diode array detector, followed by a separation which was achieved on a C
18 column (150 mm × 4.6 mm × 5 μm, Shim-pack GIST) at 40°C. With an injection volume of 10 μL, the detection was carried out at 280 nm. The study adopted a mobile phase A of 0.4% acetic acid. The elution was isocratic with a flow rate of 0.8 mL/min and a retention time of about 5 min. Furosine was quantified by the external standard method. The protein amount was determined according to the AOAC (20 ). The standard curve was plotted with 1, 2, 5, 10, and 30 μg/mL of furosine standard. The obtained results were given in mg/100 g of protein.
Bai S., You L., Wang Y, & Luo R. (2022). Effect of Traditional Stir-Frying on the Characteristics and Quality of Mutton Sao Zi. Frontiers in Nutrition, 9, 925208.