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Reductive amination of aldehyde 2,4-dinitrophenylhydrazones using cyanoborohydride for determination of selected carbonyl compounds in Port wines, table wines, and wine spirits. | LitMetric

Reductive amination of aldehyde 2,4-dinitrophenylhydrazones using cyanoborohydride for determination of selected carbonyl compounds in Port wines, table wines, and wine spirits.

Food Chem

CQ-VR - Chemistry Research Centre - Vila Real, Food and Wine Chemistry Lab., University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal; Chemistry Department, University of Trás-os-Montes and Alto Douro, School of Life Sciences and Environment, 5000-801 Vila Real, Portugal. Electronic address:

Published: March 2023

AI Article Synopsis

  • - The study focuses on analyzing carbonyl compounds, specifically in wines, using a new method that employs HPLC with DAD after a reductive amination reaction to create derivatives from carbonyl compounds.
  • - The newly developed method demonstrated efficiency, with impressive performance metrics including linearity, low detection limits, high precision, and accuracy, making it reliable for analytical purposes.
  • - This innovative approach allowed for the simultaneous quantification of pyruvic acid, acetaldehyde, and α-ketobutyric acid in various wine types for the first time, improving upon previous mass spectrometry methods.

Article Abstract

Carbonyl compounds are mainly analysed by HPLC with ultraviolet detection after reaction with DNPH, yielding carbonyl-hydrazones. The presence of geometrical isomers whose relative abundance is dependent on the reaction condition introduces analytical errors and increases the complexity of the chromatograms. In this work, a simple, fast, and robust method for determining pyruvic acid, acetaldehyde, and α-ketobutyric acid in Port wines, dry table wines, and wine spirits by reductive amination of aldehyde 2,4-dinitrophenylhydrazones using cyanoborohydride followed by HPLC-DAD was developed, optimised and validated. The developed method was simple and showed good performance in several parameters such as linearity (0.025-200 mg/L), detection limits (0.0043-0.0097 mg/L), quantification (0.014-0.032 mg/L), precision (1.1-4.2 %) and accuracy (99.02 %). The method was applied to five different wine matrices, White, Tawny, and Ruby Port wines, white and red table wines, and wine spirits. The quantification of these carbonyl compounds simultaneously was achieved in Port wines for the first time.

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Source
http://dx.doi.org/10.1016/j.foodchem.2022.134897DOI Listing

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