Thiamin analysis in red wine by fluorescence reverse phase-HPLC

Liddicoat, C., Hucker, B., Liang, H. and Vriesekoop, F. (2015) Thiamin analysis in red wine by fluorescence reverse phase-HPLC. Food Chemistry, 177. pp. 325-329.

Full text not available from this repository. (Request a copy)

Official URL: https://doi.org/10.1016/j.foodchem.2015.01.009

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).

Item Type:	Article
Keywords:	Thiamin, Vitamers, Ferricyanide, Polyphenols, Thiochrome
Divisions:	Food, Land and Agribusiness Management
Depositing User:	Ms Kath Osborn
Date Deposited:	14 Feb 2017 10:22
Last Modified:	22 Jul 2021 11:31
URI:	https://hau.repository.guildhe.ac.uk/id/eprint/15235

Actions (login required)

Edit Item