TY - JOUR
T1 - Analysis of glyoxal, methylglyoxal and diacetyl in soy sauce
AU - Kim, Yuri
AU - Ahn, Hyunwoo
AU - Lee, Kwang Geun
N1 - Publisher Copyright:
© 2021, The Korean Society of Food Science and Technology.
PY - 2021/10
Y1 - 2021/10
N2 - In this study, an analytical method for the determination of α-dicarbonyl compounds (α-DCs), including glyoxal (GO), methylglyoxal (MGO) and diacetyl (DA), in soy sauce was validated using gas chromatography–nitrogen-phosphorus detection. Through Maillard reaction various α-DCs, including GO, MGO and DA have been found in fermented food, dairy products and beverages. The analysis of α-DC was carried out by a derivatisation with o-phenylenediamine. The limit of detection and limit of quantitation were 0.04 and 0.12 μg/kg for GO, 0.04 and 0.13 μg/kg for MGO, and 0.07 and 0.22 μg/kg for DA. The intra- and inter-day accuracy ranged from 92.8 to 109% for GO, from 99.5 to 113% for MGO and from 93.6 to 102% for DA. The intra- and inter-day precision ranged from 3.38 to 12.1% for GO, from 0.67 to 7.65% for MGO and from 1.27 to 9.35% for DA. In 20 commercial soy sauces, α-DCs were found in concentration ranges of 5.60–31.7 μg/mL for GO, 14.4–116 μg/mL for MGO and 0.47–5.48 μg/mL for DA. The developed analytical method could be applied for the determination of α-DCs in soy sauce and motivate investigations related to reducing the content of α-DCs in soy sauce.
AB - In this study, an analytical method for the determination of α-dicarbonyl compounds (α-DCs), including glyoxal (GO), methylglyoxal (MGO) and diacetyl (DA), in soy sauce was validated using gas chromatography–nitrogen-phosphorus detection. Through Maillard reaction various α-DCs, including GO, MGO and DA have been found in fermented food, dairy products and beverages. The analysis of α-DC was carried out by a derivatisation with o-phenylenediamine. The limit of detection and limit of quantitation were 0.04 and 0.12 μg/kg for GO, 0.04 and 0.13 μg/kg for MGO, and 0.07 and 0.22 μg/kg for DA. The intra- and inter-day accuracy ranged from 92.8 to 109% for GO, from 99.5 to 113% for MGO and from 93.6 to 102% for DA. The intra- and inter-day precision ranged from 3.38 to 12.1% for GO, from 0.67 to 7.65% for MGO and from 1.27 to 9.35% for DA. In 20 commercial soy sauces, α-DCs were found in concentration ranges of 5.60–31.7 μg/mL for GO, 14.4–116 μg/mL for MGO and 0.47–5.48 μg/mL for DA. The developed analytical method could be applied for the determination of α-DCs in soy sauce and motivate investigations related to reducing the content of α-DCs in soy sauce.
KW - Diacetyl
KW - Glyoxal
KW - Methylglyoxal
KW - Soy sauce
KW - Α-Dicarbonyl compound
UR - http://www.scopus.com/inward/record.url?scp=85107813441&partnerID=8YFLogxK
U2 - 10.1007/s10068-021-00918-8
DO - 10.1007/s10068-021-00918-8
M3 - Article
AN - SCOPUS:85107813441
SN - 1226-7708
VL - 30
SP - 1403
EP - 1408
JO - Food Science and Biotechnology
JF - Food Science and Biotechnology
IS - 11
ER -