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Thiamin analysis in red wine by fluorescence reverse phase-HPLC

Author:
Liddicoat, Callum, Hucker, Barry, Liang, Hao, Vriesekoop, Frank
Source:
Food chemistry 2015 v.177 pp. 325-329
ISSN:
0308-8146
Subject:
derivatization, fluorescence, oxidation, polyphenols, red wines, reversed-phase high performance liquid chromatography, thiamin
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 (29.01ng/mL) while Pinot Noir wines contained the lowest total concentration (8.27ng/mL).
Agid:
5423771