Published:Journal of Chromatographic Science,
ISSN 0021-9665Volume
39, Number 10, October 2001, pp.
Preparation and Characterization of 3-(Aza-18-Crown-6) Propylsilyl
Bonded Phase for Reversed-Phase Liquid Chromatography
Shi-Lu Da, Yu-Qi Feng, Hui-Ning Da, Yin-Han Gong, and
Yuan-Wei Zhang
39,
Number 5, May 2001, pp. 173-176
Determination of
Aldehydes in Fish by High-Performance Liquid Chromatography Márcia Cristina da Cunha Veloso, Vilma Mota da Silva, Gislaine Vieira
Santos, and Jailson B. de Andrade
Instituto de Química, Universidade Federal da Bahia – UFBA, 40170-290,
Salvador, Bahia, Brazil
A
new analytical method to determine trace volatile aldehydes isolated from the
headspace of fish meat at room temperature by high-performance liquid chromatography
(HPLC) in the form of 2,4-dinitrophenylhydrazone (DNPHo) derivatives has been
developed. Aliquots (50 g) of the fish purée were introduced into a 500-mL
glass recipient and were purged with N2 for 40 min through two SEP-PAK C18 cartridges
(connected in series) coated with an acid solution of 2,4-dinitrophenylhydrazine.
The cartridges were then eluted with acetonitrile (2 mL) and the 2,4-DNPHo formed
was quantitated by HPLC–UV analysis using a Zorbax C18 column. The isolated
compounds from the dynamic headspace sampling of four kinds of fish species
were saturated aldehydes, formaldehyde, acetaldehyde, propanal, butanal, pentanal,
and hexanal. Under optimized conditions the detection limits of the HPLC method
were in the range of 0.75 nmol/g (formaldehyde) to 2.19 nmol/g (hexanal). The
calibration curves were linear in the concentration range from 1.3 nmol/mL to
12.5 nmol/mL. Propanal and acetaldehyde were the major carbonyl compounds identified
(ranging from 3.9 nmol/g and 10 nmol/g). This study has revealed the widespread
occurrence of formaldehyde, acetaldehyde, propanal, butanal, pentanal, and hexanal
in fish meat.
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