Development of a Solid-Phase Microextraction Gas Chromatography for the Maillard Reaction.
Mentor 1
Joseph H. Aldstadt
Location
Union Wisconsin Room
Start Date
24-4-2015 10:30 AM
End Date
24-4-2015 11:45 AM
Description
The Maillard Reaction involves a series of pathways by which sugars and amino acids condense. The Maillard Reaction has implications in food processing, environmental chemistry, and human physiology. The reaction factors such as pH, temperature, and ionic strength result in broad varieties of reaction products. The intermediate mechanisms and kinetics are not well understood. Beginning with mixtures of methylglyoxal and phenylalanine methyl ester, Maillard Reactions were initiated under different experimental conditions. Trifluoroacetic anhydride and ortho-phenylenediamine were studied as derivatizing agents so that the solutes could be studied by gas-liquid chromatography (GLC). In addition, a solid-phase microextraction (SPME) method was developed optimized along for the selective isolation and preconcentration of reaction products.
Development of a Solid-Phase Microextraction Gas Chromatography for the Maillard Reaction.
Union Wisconsin Room
The Maillard Reaction involves a series of pathways by which sugars and amino acids condense. The Maillard Reaction has implications in food processing, environmental chemistry, and human physiology. The reaction factors such as pH, temperature, and ionic strength result in broad varieties of reaction products. The intermediate mechanisms and kinetics are not well understood. Beginning with mixtures of methylglyoxal and phenylalanine methyl ester, Maillard Reactions were initiated under different experimental conditions. Trifluoroacetic anhydride and ortho-phenylenediamine were studied as derivatizing agents so that the solutes could be studied by gas-liquid chromatography (GLC). In addition, a solid-phase microextraction (SPME) method was developed optimized along for the selective isolation and preconcentration of reaction products.
