Separation type: Liquid Chromatography Reverse Phase.
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High Performance Liquid Chromatography (HPLC) Method for Diacetyl.
Diacetyl is a natural by-product of fermentation and is known to be an important flavor compound in many food products. Diacetyl is a reactive diketone in artificial butter flavors. The principal types of flavorings that use diacetyl are dairy flavors, particularly butter flavorings but also cheese, milk, and yogurt. Diacetyl is also sometimes an ingredient in the so-called brown flavors such as caramel, butterscotch, and coffee flavors. The product of the derivatization of diacetyl with NPDA can be retained in HPLC on Newcrom R1 reverse-phase column with the simple isocratic mobile phase consisting of acetonitrile (MeCN), water and phosphoric acid (H3PO4). The analysis method can be UV detected at 260 nm.
Chemicals and Reagents.
|Column||Newcrom R1, 2.1x100 mm, 3 µm, 100A|
|Mobile Phase||MeCN - 40%|
|Buffer||H2SO4 - 0.2%|
|Flow Rate||0.2 ml/min|
|Class of Compounds||Ketone|
|Analyzing Compounds||2,3-Butanedione (Diacetyl), 4-nitro-o-phenylenediamine (NPDA)|