What question did this study set out to answer?

The research aims to develop a method for detecting prostaglandins in milk and to understand how various processing techniques affect their stability.

June 3, 2026Journal of Dairy Science0 citationsOpen Access

Detection of prostaglandins in raw milk and the effect of processing technology on its stability

RLRuqing Lu 董董选 XPXiaoyang Pang

Key Points

The research aims to develop a method for detecting prostaglandins in milk and to understand how various processing techniques affect their stability.
Established a solid-phase extraction-ultrahigh performance liquid chromatography-triple quadrupole mass spectrometry method for measurement.
Validated effects of five processing techniques: ultra-high temperature sterilization, spray drying, pasteurization, skimming, and freezing on hormone stability.
Assessed limits of detection and quantitation in raw milk samples.
Limit of detection ranged from 0.04-0.12 ng/mL, with good linearity (R² > 0.99).
Recoveries for spray drying and ultra-high temperature sterilization were below 10%.
Freezing had negligible effects on the residual rates of prostaglandins.

Abstract

This study established a solid-phase extraction-ultrahigh performance liquid chromatography-triple quadrupole tandem mass spectrometry (SPE-LC-ESI-MS) method for the determination of naturally occurring prostaglandins (dinoprost) and their synthetic analogs (cloprostenol) in milk.The method was then validated to investigate the effects of 5 processing techniques (ultra-high temperature sterilization, spray drying, pasteurization, skimming, and freezing) on the stability of added hormones in raw milk.The results showed that the limit of detection of this method was 0.04-0.12ng/mL in the concentration range of 0-100 ng/mL, and the limit of quantitation was 0.11-0.37ng/mL, with good linearity (R 2 > 0.99).The processing results indicated that the recoveries after spray drying and ultra-high temperature sterilization were both below 10%, which may be related to the properties of prostaglandins themselves.Furthermore, the effect of freezing on the residual rates of the 2 prostaglandins was almost negligible.

Ask AI

Helpful

Bookmark

View Full Paper