1. Determination of glyoxal and methylglyoxal in Thai fish sauce and their changes during storage test.
- Author
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Wichaphon, Jetsada, Giri, Anupam, Ohshima, Toshiaki, and 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. [ABSTRACT FROM AUTHOR]
- Published
- 2014
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