Novel HPLC - Fluorescence methodology for the determination of methylglyoxal and glyoxal. Application to the analysis of monovarietal wines "Ribera del Guadiana"

作者：Isabel Rodriguez Caceres M; Palomino Vasco Monica; Mora Diez Nielene; Isabel Acedo Valenzuela Ma

来源：Food Chemistry, 2015, 187: 159-165.

DOI：10.1016/j.foodchem.2015.04.103

• Glyoxal
• Methylglyoxal
• Monovarietal wines
• Derivatization
• Ribera del Guadiana
• HPLC-fluorescence

The determination and quantification of alpha-dicarbonyl compounds, glyoxal and methylglyoxal, in "Ribera del Guadiana" monovarietal wines (Extremadura, Spain) without sample clean-up has been carried out by HPLC with spectrofluorimetric detection (307/371 nm). For this purpose, a derivatization step with the new reagent 3,4-diaminopyridine at pH 2 during 120 min at 90 degrees C has been included. Afterwards, the sample could be injected in the chromatographic system with no clean-up, during a total run time of 4 min. Several monovarietal wines (white, rose and red) have been analyzed and the levels of these compounds for white wines were between 0.4-1.0 mg L-1 glyoxal and 0.8-1.3 mg L-1 methylglyoxal; and between 0.8-3.0 mg L-1 and 0.5-1.8 mg L-1 of glyoxal and methylglyoxal respectively, in red wines.

• 出版日期2015-11-15