| Chart 1 Determination of GIyoxal, Methylglyoxal, Diacetyl, and 2,3-Pentanedione in Fermented Foods | |
| Food (yoghurt, beer or wine) | ca.0.1 g or 0.1ml |
| MeOH | 5.0ml |
| Centrifuge at 1000g for 5min
|
|
| Supernatant | 100μl |
| 7.0mmol/l DMB solution (0.2mol/l b-mercaptoethanol,0.25mol/l Na2S2O4) | 100μl |
| Warm at 60℃ for 40min | |
| Apply onto HPLC(10μl)
|
|
| HPLC conditions | |
| Column : L-Column ODS(100X4mm i.d.;5mm) | |
| Mobile phase : CH3CN-0.5M CH3COONH4(35:65,v/v) | |
| Flow-rate : 1.0ml/min | |
| Fluorescence detection : Ex.350nm;Em.390nm | |