Synthesis and physico characterization of 2.4-dinitrophenyl hidrazones derived from carbonyl compounds with some importance in the study of food quality

Abstract

In many foods, the carbonyl compounds have an important contribution to fragrance and aroma. The identity of carbonyl compounds is dependent on the foods nature; their concentrations are
very small. It is not directly an analytical technology the one to carry through the study of carbonyl compounds. This study implies two distinct and successive stages. The first stage is of separation after the transformation stage. The second stage will be an analytical process of identification and dosage, for all compounds formed by all carbonyl compounds. The most elegant method is the transformation in a mixture of 2.4-dinitrophenylhidrayones water insoluble; the mixture is separated by filtration, washed in water to neutral medium and dissolved in appropriate organic solvent. The mixture of 2.4-dinitrophenylhidrazones is separated by HPLC method. The chromatographic process involves the preparation of standard compounds; they are not present in catalogs with offers of substances. The standard hydrazones must be physico-chemically studied.