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Research-Article| Volume 72, ISSUE 10, P2474-2477, October 1989

A Method for the Determination of α-Dicarbonyl Compounds1

  • Author Footnotes
    2 On leave from the Institute of Engineering and Biotechnology, Agricultural University, Olzstyn, Poland.
    W. Bednarski
    Footnotes
    2 On leave from the Institute of Engineering and Biotechnology, Agricultural University, Olzstyn, Poland.
    Affiliations
    Department of Food Technology, Iowa State University, Ames 50011
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  • Author Footnotes
    2 On leave from the Institute of Engineering and Biotechnology, Agricultural University, Olzstyn, Poland.
    L. Jedrychowski
    Footnotes
    2 On leave from the Institute of Engineering and Biotechnology, Agricultural University, Olzstyn, Poland.
    Affiliations
    Department of Food Technology, Iowa State University, Ames 50011
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  • E.G. Hammond
    Affiliations
    Department of Food Technology, Iowa State University, Ames 50011
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  • Z.L. Nikolov
    Affiliations
    Department of Food Technology, Iowa State University, Ames 50011
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  • Author Footnotes
    1 Journal Paper Number J-13385 of the Iowa Agriculture and Home Economics Experiment Station, Ames, Project Number 2487.
    2 On leave from the Institute of Engineering and Biotechnology, Agricultural University, Olzstyn, Poland.
Open ArchiveDOI:https://doi.org/10.3168/jds.S0022-0302(89)79387-5
A Method for the Determination of α-Dicarbonyl Compounds1
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      Abstract

      A method is reported for determining the α-dicarbonyls glyoxal, methylglyoxal, and diacetyl. The carbonyls were reacted at pH 8 with .05% aqueous solution of o-phenylenediamine for 4 h at 25°C to form quinoxalines. The derivatives were extracted with chloroform, transferred to methanol, and separated by HPLC on a Supelcosil LC-18 column with methanol water as the mobile phase. The method was applied to several dairy cultures and cheese varieties. The amounts of glyoxal, methylglyoxal, and diacetyl in the cultures varied from 2 to 227, 0 to 7, and 1 to 11 µg/ml, respectively, depending on the species, strain, and culture medium.

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      Article info

      Publication history

      Accepted: May 15, 1989
      Received: January 26, 1989

      Identification

      DOI: https://doi.org/10.3168/jds.S0022-0302(89)79387-5

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      © 1989 American Dairy Science Association. Published by Elsevier Inc.

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