Liddicoat Callum, Hucker Barry, Liang Hao, Vriesekoop Frank
Institute of Food and Crop Science, School of Health Sciences, Federation University Australia, Post Office Box 663, Ballarat 3353, Victoria, Australia.
Institute of Food and Crop Science, School of Health Sciences, Federation University Australia, Post Office Box 663, Ballarat 3353, Victoria, Australia; State Key Laboratory of Chemical Resource Engineering, Beijing University of Chemical Technology, Beijing, PR China.
Food Chem. 2015 Jun 15;177:325-9. doi: 10.1016/j.foodchem.2015.01.009. Epub 2015 Jan 12.
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).
通过铁氰化物将硫胺素维生素原衍生化为各自的硫色素，以便在通过高效液相色谱分离后进行荧光检测，这提供了一种强大的分析工具。然而，红酒中的多酚类化合物很容易与铁氰化物相互作用，降低了铁氰化物氧化在硫胺素衍生化中的有效性。我们描述了一种有助于去除干扰硫胺素铁氰化物衍生化的多酚类化合物的方法。聚乙烯聚吡咯烷酮能完全去除红酒中的酚类化合物，并使多种红酒中硫胺素维生素原的加标回收率达到（硫胺素为101%；TMP为104%；TDP为100%）。这项研究发现，梅洛风格的红酒中硫胺素的总浓度最高（29.01纳克/毫升），而黑皮诺葡萄酒中的总浓度最低（8.27纳克/毫升）。
