The use of capillary electrophoresis to monitor Maillard reaction products (MRP) by glyceraldehyde and the epsilon amino group of lysine

Capillary electrophoresis (CE) was used to monitor the formation of Maillard reaction products (MRP) from the reaction of glyceraldehyde (GA) with the epsilon amino group of lysine using N-α-acetyl-l-lysine (20 mM) at 37°C. Major components were separated by capillary CE using a bare capillary and detected by UV spectroscopy, at 214 nm. CE electropherograms demonstrated formation of different MRP species when conditions were varied. CE analysis was simple, rapid and needed no sample preparation.