Food Chemistry 2015-11-15

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

Maria Isabel Rodríguez-Cáceres, Mónica Palomino-Vasco, Nielene Mora-Diez, Maria Isabel Acedo-Valenzuela

Index: Food Chem. 187 , 159-65, (2015)

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Abstract

The determination and quantification of α-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 °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, rosé 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.Copyright © 2015 Elsevier Ltd. All rights reserved.