The quantitative analysis of thiamine and riboflavin and their respective vitamers in fermented alcoholic beverages
This research aimed to develop a method for analyzing thiamin, riboflavin and their respective vitamers by high performance liquid chromatography in fermented alcoholic beverages.
Year of Publication2011
This research aimed to develop a simple and effective method for analyzing thiamin (B(1)), riboflavin (B(2)) and their respective vitamers by high performance liquid chromatography (HPLC) in fermented alcoholic beverages. The method developed here employs a phosphate buffer/methanol gradient elution on a single reverse phase column, coupled with independent fluorescent detection regimes. It also employs a precolumn derivatization to convert thiamin to thiochrome via an alkaline potassium ferricyanide solution. The method described here allowed a spike recovery of better than 97%, with a typical linear detection range (R(2) ≥ 0.9997) between ≤ 5 and ≥ 500 μg/L for all vitamers studied. Lager style beers were found to contain significantly (p < 0.001) less thiamin than other tested styles of beers (lager, 35.7 μg/L; ale, 88.3 μg/L; stout/porters, 104.4 μg/L; wheat beers, 130.7 μg/L), which may be due to the raw material and extensive processing that occurs for this style. There was no statistical difference (p = 0.608) between the riboflavin content of each beer style. Furthermore, wines and ciders contain less thiamin and riboflavin than beer, which is also likely to be due to the base materials used and the differences in processing steps to produce these beverages.Citation
Hucker, B.; Wakeling, L.T.; Vriesekoop, F. (2011) "The quantitative analysis of thiamine and riboflavin and their respective vitamers in fermented alcoholic beverages"Journal of Agricultural and Food Chemistry 59 (23) pp 12278-12285
This item is categorised as follows
- Subject Collection > Food & drink > Food development technologies
- Subject Collection > Food & drink > Drinks & juices
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