Due to temperature occurred Maillard reaction in parboiled rice and change the rice color. In dairy industry the test of furosine is very common but in cereals its not common. what is the minimum and maximum amount could be detect in parboiled rice by HPLC. I have run standard 2 micro gram to 200 microgram, peak was very good and retention time was 11.05 min but case of my sample don't show any peak in this retention time. Here given my method....suggest me, what should I Do?
Sample preparation:
Hydrolysis of rice flour (500.0 mg) with HCl solution (10.6 M, 6.0 ml), suspensions were
saturated with nitrogen gas (2 min) and heated (25 h, 110 C). The filtrates (0.50 ml) were applied to a Maxi-Clean cartridge (C18, 500 mg, Alltech, Laarne, Belgium) prewetted with water
(5.0 ml), and eluted with HCl (3.0 M, 2.0 ml). Furosine was quantified by RP-HPLC (Shimadzu, Kyoto, Japan)
Lamberts et al 2008.
RP-HPLC condition:
Column type: C18; Length: 250 mm; I.D. 4.6 mm (Alltech Furosine-dedicated); Column temperature: 30°C; U.V. detection: 280 nm; Flow rate: 0.6 mL/min; Injection volume:
10μL; Runtime: 30min; Solvent A: 0.1% Trifl uoroacetic acid solution; Solvent B: Methanol; HPLC apparatus: Waters Model 2996. (DOI: 10.17352/2455-815X.000044)
Kindly check https://www.researchgate.net/publication/279619993_Furosine_and_other_heat-treatment_indicators_for_detecting_fraud_in_milk_and_milk_products
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