We found a match
Your institution may have rights to this item. Sign in to continue.
- Title
Determination of glyoxal and methylglyoxal in Thai fish sauce and their changes during storage test.
- Authors
Wichaphon, Jetsada; Giri, Anupam; Ohshima, Toshiaki; Lertsiri, Sittiwat
- Abstract
Recently more research attention has been given to glyoxal (GO) and methylglyoxal (MG) in relevant to their role in biological and food systems. In this study, pre-column derivatization using 5,6-diamino-2,4-hydroxypyrimidine sulfate (DDP) for fluorescence detection on HPLC was optimized for fish sauce matrix. DDP-GO and DDP-MG derivatives detected had fluorimetric wavelengths coincided with the spectral characteristics reported. Standard addition experiment showed that the detection method was free from interference and matrix effect with good recovery (90-115 %) and precision (less than 8 % RSD at 88-242 ng/mL). Limit of detection for GO and MG were 11.7 and 10.9 ng/mL respectively. Prolonged storage of the fish sauce sample under 4, 25, 40, and 60 °C showed that GO increased at 40 and 60 °C while MG increased at 25, 40, and 60 °C. The results also suggested possible role of molecular oxygen in these formations. Together with GO and MO, browning development and Strecker aldehydes were also monitored.
- Publication
Journal of Food Measurement & Characterization, 2014, Vol 8, Issue 3, p241
- ISSN
2193-4126
- Publication type
Article
- DOI
10.1007/s11694-014-9197-0