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Bestimmung von 3-Hydroxy-6-methyl-pyridin in Zucker-Couleur durch Gaschromatographie

Determination of 3-hydroxy-6-methyl-pyridine in caramel colours by gas chromatography

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Summary

In addition to the well known 4-methyl-imidazole, 3-hydroxy-6-methyl-pyridine may be used as another indicator compound for caramels. After extraction with diethylether and derivatization with BSTFA the quantitative determination is performed by gas chromatography (flame ionisation and mass spectrometry as detectors). 3-Dimethylamino-phenol is used as internal standard. Five other compounds extracted from caramels are characterized by its mass spectra.

Zusammenfassung

Neben dem bekannten 4-Methylimidazol wird 3-Hydroxy-6-methyl-pyridin als weitere Leitsubstanz für Zuckercouleurs beschrieben. Nach Extraktion mit Diethylether und Überführung in ein Trimethylsilyl-Derivat erfolgt der gaschromatographische Nachweis mittels Flammenionisationsdetektor und Massenspektrometrie. Die Trennung erfolgt an einer fused-silica-Capillare, belegt mit SE 30. Als innerer Standard wird 3-Dimethylamino-phenol verwendet. 5 weitere Substanzen im Extrakt können über ihr Massenspektrum charakterisiert werden.

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Authors and Affiliations

  1. Institut für Organische Chemie der Karl-Franzens-Universität, HeinrichstraBe 28, A-8010, Graz, Österreich

    Heinrich Binder, Christa Wentzel, Hans Junek & Martin Mittelbach

Authors
  1. Heinrich Binder
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  2. Christa Wentzel
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  3. Hans Junek
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  4. Martin Mittelbach
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Binder, H., Wentzel, C., Junek, H. et al. Bestimmung von 3-Hydroxy-6-methyl-pyridin in Zucker-Couleur durch Gaschromatographie. Z Lebensm Unters Forch 184, 187–188 (1987). https://doi.org/10.1007/BF01042204

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  • DOI: https://doi.org/10.1007/BF01042204

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