Determination of Malondialdehyde in Pork Meat Using Solid Phase Extraction and HPLC

Authors

  • S. Marcinčák Department of Food Hygiene and Technology, University of Veterinary Medicine, Košice, Slovak Republic
  • J. Sokol Department of Food Hygiene and Technology, University of Veterinary Medicine, Košice, Slovak Republic
  • P. Turek Department of Food Hygiene and Technology, University of Veterinary Medicine, Košice, Slovak Republic
  • P. Popelka Department of Food Hygiene and Technology, University of Veterinary Medicine, Košice, Slovak Republic
  • J. Nagy Department of Food Hygiene and Technology, University of Veterinary Medicine, Košice, Slovak Republic

Abstract

An HPLC method of malondialdehyde (MDA) determination in pork meat was described. MDA was extracted from samples using ice-cold 5 % trichloroacetic acid. After derivatisation with 2,4-dinitrophenylhydrazine (DNPH), the MDA-DNPH compound was separated on SPE C18 column and eluted with 1 ml of acetonitrile. The compound was determined on a Nucleosil C18 reverse-phase column, with acetonitrile - water - acetic acid (39:61:0.2) as mobile phase and isocratic elution. Detection was performed using a UV-VIS detector at 307 nm, at a retention time of 6.5 min. The results were compared with the thiobarbituric acid (TBA) method applied to cut pork meat within 96 h of storage at 4 °C. The HPLC determination was more accurate than the TBA method, which gives higher values.

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Published

2006-08-15

How to Cite

Marcinčák, S., Sokol, J., Turek, P., Popelka, P., & Nagy, J. (2006). Determination of Malondialdehyde in Pork Meat Using Solid Phase Extraction and HPLC. Chemické Listy, 100(7). Retrieved from http://blog.chemicke-listy.cz/ojs3/index.php/chemicke-listy/article/view/1917

Issue

Vol. 100 No. 7 (2006)

Section

Articles