Rapid and convenient determination of α-dicarbonyl compounds via streamlined simultaneous derivatization and extraction coupled with liquid chromatography-fluorescence detection

α-Dicarbonyl compounds (α-DCs), formed during food heating and storage, are crucial for assessing food safety and quality. However, the low concentration, high reactivity, and absence of chromophores of α-DCs make their detection challenging, often requiring complex derivatization and extraction. This study developed a one-pot method for α-DCs that combines derivatization and magnetic solid-phase extraction. By mixing the sample, 2,3-diaminonaphthalene, and Fe3O4/MWCNTs-OH in a vial, simultaneous derivatization and extraction are achieved. Derivatization converts α-DCs into hydrophobic products, facilitating their adsorption and enabling sensitive liquid chromatography-fluorescence detection. The introduction of the magnetic adsorbent allows phase separation to be easily achieved using an external magnet, simplifying and speeding up the process. The detection limits for six α-DCs (glyoxal, methylglyoxal, diacetyl, 2,3-pentanedione, D-glucosone, and 3-deoxyglucosone) were determined to be in the range of 0.4–3.5 nM. This rapid and convenient analytical approach was successfully applied to analyze α-DCs in juices, coffees, and tea beverages. [Display omitted] •A rapid and convenient OPD/MSPE method for α-DCs analysis was developed.•Chemical derivatization and extraction occurred simultaneously in one vial.•Converting α-DCs into hydrophobic products facilitates extraction/FLD detection.•Using magnetic adsorbent avoids centrifugation, simplifying the procedure.•α-DCs in various samples (teas, coffees, and juices) were detected.