Differential pulse polarographic determination of α-dicarbonyl compounds in foodstuffs after derivatization with o-phenylenediamine

Journal of Agricultural and Food Chemistry

Volumn 47, Issue 8, 1999, Pages 3219-3222

  Rodrigues, J A ^a   Barros, A A ^a   Rodrigues, P G ^a  

^a UNIVERSITY OF PORTO   (Portugal)

Author keywords

diketones; Brandy; Butter; Derivatization; Diacetyl; Methylglyoxal; Polarographic method; Quinoxalines; Sulfite; Vinegar

Indexed keywords

1,2 DICARBONYL DERIVATIVE; 1,2 PHENYLENEDIAMINE; 1,2-DIAMINOBENZENE; 2,3 BUTANEDIONE; ACETIC ACID; ALCOHOL; DIKETONE; DYES, REAGENTS, INDICATORS, MARKERS AND BUFFERS; KETONE; METHYLGLYOXAL; PHENYLENEDIAMINE DERIVATIVE; QUINOXALINE DERIVATIVE; SULFITE; VINEGAR;

ARTICLE; BUTTER; CHEMICAL ANALYSIS; CHEMICAL STRUCTURE; DERIVATIZATION; DIFFERENTIAL PULSE POLAROGRAPHY; FOOD ANALYSIS; METHODOLOGY; POLAROGRAPHY; WINE;

ACETIC ACID; ALCOHOLIC BEVERAGES; BUTTER; FOOD ANALYSIS; INDICATORS AND REAGENTS; KETONES; PHENYLENEDIAMINES; POLAROGRAPHY; WINE;

EID: 0032862814     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf980856b     Document Type: Article

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