A spectrophotometric method was developed based on the microwave assisted synthesis of Maillard product. Various conditions of the reaction were optimized by varying the relative concentration of the reagents, operating temperature and volume of solutions used in the reaction in the microwave synthesizer. The absorbance of the microwave synthesized Maillard product was measured in the range of 360-740 nm using UV-Visible spectrophotometer. Based on the maximum absorbance, 370 nm was selected as the optimum wave length for further studies. The LOD and LOQ of glucose was found 3.08 μg mL(-1) and 9.33 μg mL(-1) with standard deviation of ±0.05. The developed method was also applicable to urine sample.
Keywords: Glucose; Glycine coupling; Maillard product analysis; Microwave assisted analysis.
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