DETERMINATION OF GLYOXAL, METHYLGLYOXAL, AND DIACETYL IN SELECTED BEER AND WINE, BY HPLC WITH UV SPECTROPHOTOMETRIC DETECTION, AFTER DERIVATIZATION WITH o-PHENYLENEDIAMINE

摘要: The α-diketones glyoxal, methylglyoxal, and diacetyl were determined in selected beer wine using a procedure involving the use of C18 solid phase extraction columns to remove interferences derivatization compounds with o-phenylenediamine form quinoxalines, which are separated by HPLC detected UV spectrophotometric detection. Interferences more difficult case beer, due higher complexity matrix because concentrations lower (higher for methylglyoxal diacetyl, but all 10−7 M region). determination was easier implement as typical about ten times higher, being abundant compound found.