Table 5.
AGE levels in different dairy products.
| Influencing Factors | Detection Method | Dairy Products | AGE Content | References |
|---|---|---|---|---|
| Sterilization process | LC-MS | pasteurized milk and sterilized milk | free CML: 8.23–14.02 μg/kg; protein-bound CML: 2.58–5.56 mg/kg | [4] |
| LC-MS/MS | whole milk powder (low-temperature long-time (LTLT), high-temperature short-time pasteurization (HTST)) and high-heat process (ultra-pasteurization (ESL), ultra-high-temperature (UHT) treatments, and in-bottle sterilization (BS)) | CML: 20–40 mg/kg; CEL: 5–15 mg/kg; pyrraline: 0.15–0.20 mg/kg | [6] | |
| LC-MS/MS | milk (low/high-temperature) | CML: 2–40 nmol/mg; CEL: 0.2–1.1 nmol/mg; pentosidine: 16–21 pmol/mg | [99] | |
| UPLC-MS/MS | milk (LTLT, HTST, UHT and BS) | CML: 2–4 mg/kg milk; CEL: 0.4–0.8 mg/kg milk | [100] | |
| UPLC-MS/MS | milk powder and reconstituted milk (LT, HT, ESL, UHT, CS) | CML: 3–10 mg/kg; CEL: 0.75–2.75 mg/kg | [101] | |
| UPLC-MS/MS | milk powder | free CML: 0.36–5.22 mg/kg; free CEL: 0.12–1.80 mg/kg; free pyrraline: 0–0.37 mg/kg; protein-bound CML: 21.07–128.34 mg/kg; protein-bound CEL: 13.78–56.62 mg/kg; protein-bound pyrraline: 2.85–81.48 mg/kg | [102] | |
| Storage conditions | LC-MS/MS | whole milk powder (0–18 months) | CML: 20–150 mg/kg; CEL: 5–55 mg/kg; pyrraline: 0.15–0.55 mg/kg | [6] |
| ELISA | infant formulas (25 °C, 37 ℃; 0–28 days) | CML: 500–600 ng/mL | [40] | |
| UPLC-MS/MS; UPLC-DAD | UHT milk (22 ℃; 12 months) | CML: 25–50 μM; CEL: 2.5–13 μM; G-H1/3: 22–35 μM; G-H2: 4–8 μM; MG-H1/3: 15–35 μM; MG-H2: 0–0.6 μM | [47] | |
| ELISA | infant formula (7–28 d; 32% RH, 57% RH, 75% RH; 25 °C, 37 °C) | CML: 550–600 ng/mL | [103] | |
| LC-MS | UHT milk (6 months; 20 °C) | CML: 1.794 ng/mL; CEL: 7.29 ng/mL; G-H1/3: 1.63 ng/mL; G-H2: 2.49 ng/mL; MG-H1/3: 3.82 ng/mL; GOLD: 32.8 ng/mL | [104] | |
| UPLC-MS; HPLC-UV | infant formulas (65 °C; 48 days) | CML: 280 mg/kg; CEL: 180 mg/kg; MG-H: 190 mg/kg; GO-H: 280 mg/kg; GOLD: 40 mg/kg; MOLD: 20 mg/kg; pyrraline: 60 mg/kg | [105] | |
| UHPLC-MS/MS | whey proteins (35 °C; 7, 14, 21 days) | CML: 25–150 μM; CEL: 1–2 μM; MG-H1: 4–15 μM | [106] | |
| Types of dairy products | LC-MS | liquid milk, milk powder, condensed milk, milk fats, cheese, ice cream, and whey protein | free CML: 0.11–32.71 μg/kg; protein-bound CML: 0.01–134.28 mg/kg | [4] |
| UPLC-MS/MS; HPLC-PDA | baked milk and baked yogurt | CML: 0.2–1.7 mg/kg; CEL: 0.06–0.1 mg/kg | [46] |