Determination ELISA Coupled with Fluorescence Spectroscopy of Browning Products of Milk Powder during Accelerated Storage

doi:10.7506/spkx1002-6630-201318051

Abstract

Abstract:

This study aimed to determine the browning products—advanced glycation end products (AGEs) in milk powder
stored under accelerated conditions at 65 ℃ for 20 days by ELISA coupled with fluorescence spectroscopy. Results indicated
that higher amounts of AGEs and fluorescent compounds were formed with prolonged storage time. ELISA could effectively
determine the content of AGEs in milk powder when the concentration of both primary antibody and HRP-labeled secondary
antibody was diluted to 2500 times. The highest content of AGEs in whole milk powder was observed, reaching 0.61 ng/mL,
after 20 days of storage, and the minimum detected concentration was 0.006 g/mL. The maximum relative error was around
5% and good repeatability was found. Therefore, fluorescence intensity and the level of AGEs could be applied to evaluate
the quality of milk powder.

Key words: milk powder, browning products, advanced glycation products, enzyme-linked immunosorbent assay(ELISA), fluorescence analysis

LIU Ling，YANG Shuang-hua，JI Shu-juan，Leif Horsfelt SKIBSTED. Determination ELISA Coupled with Fluorescence Spectroscopy of Browning Products of Milk Powder during Accelerated Storage[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201318051.

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Determination ELISA Coupled with Fluorescence Spectroscopy of Browning Products of Milk Powder during Accelerated Storage

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