Analysis of glyoxal, methylglyoxal and dimethylglyoxal in beverages and edible products by mekc using meso-stilbenediamine as derivatizing reagent

Summary: The reactive alpha-diketones; glyoxal (Go), methylglyoxal (MGo) and dimethyglyoxal (DMGo) were determined from wines, beers, whisky, coffee, tea, soy sauce, juices and yoghurt by micellar electrokinetic chromatography (MEKC) using meso-stilbenediamine (meso-SD) as derivatizing reagent. The separation was carried out from uncoated fused silica capillary with effective length 39 cm x 75 micro m internal diameter (id), applied voltage 20 kV and photodiode detection at 228 nm. SDS was used as micellar medium at pH 8, and sodium tetraborate (0.1M) as buffer. The amounts of Go, MGo, and DMGo in Pakistani wines and beers were found within 1.31-6.49 micro g /mL with RSD 1.2 -3.7 %. The amount of Go, MGo and DMGo in food products (Brewed Coffee, Instant Coffee, Instant Tea, Soy sauce, Orange juice , Apple juice and Yoghurt) found were within 0.043-3.42 micro g /mL or micro g /g with RSD 1.1-3.9 %. The analysis was repeatable and reproducible using MEKC. Samples of wine and apple juice were also analyzed by using standard addition method and recoveries were calculated within 96.3-98.5 % with RSD 1.8-2.6 %. (author)