Determination of glyoxal and methylglyoxal in Thai fish sauce and their changes during storage test

• Main Authors: Jetsada Wichaphon, Anupam Giri, Toshiaki Ohshima, Sittiwat Lertsiri
• Other Authors: Mahidol University
• Format: Article
• Published: 2018
• Subjects: Agricultural and Biological Sciences; Chemical Engineering; Engineering
• Online Access: https://repository.li.mahidol.ac.th/handle/123456789/33147

Recently more research attention has been given to glyoxal (GO) and methylglyoxal (MG) in relevant to their role in biological and food systems. In this study, pre-column derivatization using 5,6-diamino-2,4-hydroxypyrimidine sulfate (DDP) for fluorescence detection on HPLC was optimized for fish sauce matrix. DDP-GO and DDP-MG derivatives detected had fluorimetric wavelengths coincided with the spectral characteristics reported. Standard addition experiment showed that the detection method was free from interference and matrix effect with good recovery (90-115 %) and precision (less than 8 % RSD at 88-242 ng/mL). Limit of detection for GO and MG were 11.7 and 10.9 ng/mL respectively. Prolonged storage of the fish sauce sample under 4, 25, 40, and 60 °C showed that GO increased at 40 and 60 °C while MG increased at 25, 40, and 60 °C. The results also suggested possible role of molecular oxygen in these formations. Together with GO and MO, browning development and Strecker aldehydes were also monitored. © 2014 Springer Science+Business Media New York.