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 sa...