Abstract
A direct method which involved no thiobarbiturate chromogen formation for the analysis of malonaldehyde in foods by ion-pairing high-performance liquid chromatography was developed. After deproteinization and cleaning, diluted samples (20 μl) were injected onto an octadecylsilane column (25 cm × 4·6 mm) i.d., 5 μm) and eluted with 30 m m sodium phosphate buffer, pH 6·5 containing 30% (v/v) ethanol and 0·5 m m tetradecyltrimethylammonium bromide. Detection was accomplished by monitoring absorbance at 267 nm. The lower limit for reliable quantification was 5 pmol per injection. Traces or no malonaldehyde were detected in fresh samples of selected foods. However, after a period of several weeks of refrigerator storage of opened containers, or after chemically induced lipid peroxidation, food samples contained a substantial amount of malonaldehyde.
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