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Journal of Dairy Science Vol. 72 No. 10 2474-2477
© 1989 by American Dairy Science Association ®
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A Method for the Determination of {alpha}-Dicarbonyl Compounds1

W. Bednarski2, L. Jedrychowski2, E. G. Hammond and Z. L. Nikolov

Department of Food Technology, Iowa State University, Ames 50011

ABSTRACT

A method is reported for determining the {alpha}-dicarbonyls glyoxal, methylglyoxal, and diacetyl. The carbonyls were reacted at pH 8 with .05% aqueous solution of o-phenylenediamine for 4 h at 25°C to form quinoxalines. The derivatives were extracted with chloroform, transferred to methanol, and separated by HPLC on a Supelcosil LC-18 column with methanol-water as the mobile phase. The method was applied to several dairy cultures and cheese varieties. The amounts of glyoxal, methylglyoxal, and diacetyl in the cultures varied from 2 to 227, 0 to 7, and 1 to 11 µg/ml, respectively, depending on the species, strain, and culture medium.

FOOTNOTES

1 Journal Paper Number J-13385 of the Iowa Agriculture and Home Economics Experiment Station, Ames, Project Number 2487.

2 On leave from the Institute of Engineering and Biotechnology, Agricultural University, Olzstyn, Poland.






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Copyright © 1989 by the American Dairy Science Association ®.