A hydrolysis procedure for the determination of furosine amount in cereals and dairy products has been applied. Results have been compared with those found by the traditional hydrolysis method. Data obtained by the microwave method correlated linearly with those found by the application of the traditional method ( r = 0.99) and the relative standard deviation (1.0−12.0%) was close to that of the traditional hydrolysis (0.5−12.0%) for all of the samples. In addition, the method was applicable to different products having a wide range of furosine level (12.0−400.0 mg/100 g of protein for cereals; 6.0−900.0 mg/100 g of protein for dairy products).
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Acquistucci et al. (1996) studied this question.