Determination of glyoxal, methylglyoxal, and diacetyl in selected beer and wine, by HPLC with UV spectrophotometric detection, after derivatization with o-phenylenediamine
Determination of glyoxal, methylglyoxal, and diacetyl in selected beer and wine, by HPLC with UV spectrophotometric detection, after derivatization with o-phenylenediamine
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DOI：
10.1081/jlc-100101786
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发表时间：
1999-01-01
影响因子：
1.3
通讯作者：
Oliva-Teles, MT
中科院分区：
文献类型：
--
作者：
Barros, A;Rodrigues, JA;Oliva-Teles, MT
采用C-18固相萃取柱去除干扰，邻苯二胺衍生生成喹喔啉，高效液相色谱分离，紫外分光光度法检测，测定了啤酒和葡萄酒中的乙二醛、甲基乙二醛和双乙酰。这是由于基质的复杂性较高，并且化合物的浓度较低（丙酮醛较高，双乙酰较低，但都在10（-7）M范围内）。在葡萄酒的情况下，该测定更容易实施，因为化合物的典型浓度高出约10倍，甲基乙二醛是发现的更丰富的化合物。
The alpha-diketones glyoxal, methylglyoxal, and diacetyl were determined in selected beer and wine using a procedure involving the use of C-18 solid phase extraction columns to remove interferences and derivatization of the compounds with o-phenylenediamine to form quinoxalines, which are separated by HPLC and detected using UV spectrophotometric detection.Interferences were more difficult to remove in the case of beer, due to the higher complexity of the matrix and because the concentrations of the compounds were lower (higher for methylglyoxal and lower for diacetyl, but all in the 10(-7) M region). The determination was easier to implement in the case of wine as the typical concentrations of the compounds were about ten times higher, with methylglyoxal being the more abundant compound found.