Quantification by Fluorescence High-Performance Liquid Chromatography of an Advanced-Stage Product in the Maillard Reaction

Abstract

An advanced-stage product in the Maillard reaction was determined by fluorometry using high-performance liquid chromatography (HPLC). A peak which could be determined by fluorescence HPLC appeared with a retention time of 12min, increased in height with increasing glucose concentration and incubation time when albumin and glucose were incubated for 4 weeks at 37°C, and did not disappear on pretreatment with NaBH₄ before acid-hydrolysis. Therefore, this peak was considered as an advanced-stage product of the Maillard reaction.