- Title
- Thiamin analysis in red wine by fluorescence reverse phase-HPLC
- Creator
- Liddicoat, Callum; Hucker, Barry; Liang, Hao; Vriesekoop, Frank
- Date
- 2015
- Type
- Text; Journal article
- Identifier
- http://researchonline.federation.edu.au/vital/access/HandleResolver/1959.17/76395
- Identifier
- vital:7539
- Identifier
-
https://doi.org/10.1016/j.foodchem.2015.01.009
- Identifier
- ISSN:0308-8146
- Abstract
- The derivatization of thiamin vitamers to their respective thiochrome by ferricyanide to facilitate fluorescence detection following separation by HPLC provides a powerful analytical tool. However the polyphenolic compounds in red wine readily interact with ferricyanide, reducing the effectiveness of ferricyanide oxidation in the derivatization of thiamin. We describe a method to facilitate the removal of polyphenolic compounds that interfere with the ferricyanide derivatization of thiamin. Polyvinylpolypyrrolidone afforded the total removal of phenolic compounds from red wines and allowed a spike recovery of thiamin vitamers (101% for thiamin; 104% for TMP; and 100% for TDP) in a wide range of red wines. This research found that Merlot styles of red wine contained the highest concentration of total thiamin (29.01 ng/mL) while Pinot Noir wines contained the lowest total concentration (8.27 ng/mL).
- Publisher
- Elsevier Ltd
- Relation
- Food Chemistry Vol. 177, no. (2015), p. 325-329
- Rights
- Copyright © Elsevier Ltd
- Rights
- This metadata is freely available under a CCO license
- Subject
- MD Multidisciplinary; Ferricyanide; Polyphenols; Thiamin; Thiochrome; Vitamers; Fluorescence; Wine; Polyphenolic compounds; Cocarboxylase; Polyvinylpolypyrrolidone; Povidone; Pyrophosphate; Thiamin diphosphate; Thiamin monophosphate; Thiamine; Unclassified drug; Derivatization; Quantitative analysis; Red wine; Reversed phase high performance liquid chromatography
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