Conditions for Gas chromatography (GC) equipped with Flame Ionization Detector (FID) were optimized in order to dtermine volatile N-nitrosamine in meat and meat products, using optima XLB (30m × 0.25 mm × 0.25µm) column. Results reveal that the metho
d has a low detection limit with repeatability and linearity and with average recovery ranging from 89% to 105.5% and accepted relative standard deviation
A simple and low cost thin layer chromatographic (TLC)-image analysis method was developed for rapid determination and quantification of monosodium glutamate (MSG) in some food samples. Chromatographic separation of MSG was achieved on silica gel TLC
plates, using n-butanol:glacial acetic acid:water (5:3:1, v/v/v) as the mobile phase and ninhydrin for spot detection. Image analysis of the scanned TLC plate was performed to quantify the amount of MSG, the method was validated and found to be accurate specific reliable and convenient for the analysis of MSG in some food sample.
Four Model Maillard reactions (MRs) have been carried out using Leucine
with each of the following Saccharides; aldohexose (glucose, Glc), ketohexose
(fructose, Fru), aldopentose (xylose, Xyl) and disaccharide (Lactose, Lac) at
100 °C and for 24hr
s. The pH changes with time were monitored during the
reactions at different initial reactant ratio. The products of the reactions
(MRPs) were then separated by absolute ethanol into low and high molecular
weight fractions (LMW & HMW). The four distinct Saccharides–Leucine
MRPs were studied by fluorescence and ultraviolet /visible spectrophotometer.
The results showed the tendency of Xyl–Leu MRPs to form brown polymers
with relatively high reaction rates compared to Fru, Glc and Lac -Leu MRPs
respectively. Further characterization of reducing power of the Saccharides –
Leu (MRPs) was performed and showed that different Saccharides –LeuHMW
(MRPs) had a higher reducing power than LMW ( MRPs).
Four model caramelisation products (CPs) have been prepared by heating
different Saccharides solutions (glucose, fructose, lactose and xylose) at 100°C
for 3 hours at different pH( 2.5, 4, 7 and 10). Both Browning and intermediate
thermal degradat
ion products {the caramelisation products} were studied using
ultraviolet /visible spectrophotometer. Generally, the results showed that CPs
increased with increasing heating time, and the formation rate depends upon
the type of Saccharides and pH value. The reducing power of the four distinct
CPs was defined, also. Among all the Saccharides tested, fructose CPs exhibited
the highest reducing power values in alkaline solutions. Finally, the
concentration changes of Saccharides during heating were quantitatively
defined by using high performance liquid chromatography HPLC.