Why is accurate analysis of acrolein in food challenging, and how is it typically measured?

Label:chem

Topic
Acrolein is known for its high reactivity and instability, which complicates its direct measurement. It readily polymerizes in aqueous environments and forms various adducts with cellular components like amino acids, proteins, and nucleic acids.
Answer
Accurate analysis of acrolein is challenging because of its high reactivity and instability, leading to its propensity to polymerize and form adducts with various cellular components such as proteins, DNA, and antioxidants, meaning it often exists in a bound form rather than as free acrolein within complex food matrices. To overcome these challenges, derivatization techniques are integrated with analytical methods like liquid chromatography-tandem mass spectrometry (LC-MS/MS). Common derivatization reagents include 2,4-dinitrophenylhydrazine (2,4-DNPH) and pentafluorophenylhydrazine (PFPH), which increase the molecular weight and reduce the volatility of acrolein for reliable analysis.
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