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dc.contributor.advisorLaursen, Sandra L.
dc.contributor.advisorCooper, Thomas H.
dc.contributor.authorGerding, Sonya
dc.description.abstractThe process of lipid oxidation in a food product gives off secondary compounds, such as aldehydes and ketones, that can be used as a measure of food quality. Previous analysis for these oxidation products has been done using headspace gas chromatography. We have developed a new, selective HPLC method to quantify the aldehydes and ketones present in the headspace of a food product. Headspace gas samples from cereal, potato chips, and baby formula were passed through 2,4-dinitrophenylhydrazine (2,4-DNPH) cartridges. The resulting 2,4-DNPH derivatives of headspace aldehydes and ketones were eluted from the cartridge and analyzed by reverse phase HPLC with spectrophotometric detection at 360 nm. Total run time was 70 minutes to improve peak separations. Calibration was performed in the 50 to 100 ppb range with pure 2,4- DNPH derivatives of three- to ten- carbon aldehydes. Results were compared to GC headspace analysis of the same samples. The new HPLC method could improve selectivity in determining amounts of aldehydes or ketones in a food product.en
dc.description.sponsorshipKalsec, Inc. (Kalamazoo, MI)
dc.relation.ispartofseriesSenior Individualized Projects. Chemistry.en
dc.rightsU.S. copyright laws protect this material. Commercial use or distribution of this material is not permitted without prior written permission of the copyright holder.
dc.titleQuantitative HPLC Analysis of Headspace Aldehydes and Ketones in Food Productsen

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  • Chemistry Senior Individualized Projects [860]
    This collection includes Senior Individualized Projects (SIP's) completed in the Chemistry Department. Abstracts are generally available to the public, but PDF files are available only to current Kalamazoo College students, faculty, and staff.

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