The deuteriation of constituents in olive oil and red wine with Nafion, a polymer supported acid catalyst | Zendy

Tuck Kellie L. | Zendy; Hayball Peter J. | Zendy

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The deuteriation of constituents in olive oil and red wine with Nafion, a polymer supported acid catalyst

Author(s) -

Tuck Kellie L.,

Hayball Peter J.

Publication year - 2001

Publication title -

journal of labelled compounds and radiopharmaceuticals

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.432

H-Index - 47

eISSN - 1099-1344

pISSN - 0362-4803

DOI - 10.1002/jlcr.524

Subject(s) - chemistry , vanillin , wine , syringaldehyde , catalysis , organic chemistry , nafion , homovanillic acid , polymer , chromatography , biochemistry , food science , electrode , serotonin , electrochemistry , receptor

A procedure for the deuteriation of a large range of aromatic compounds with phenolic and methoxy substituents has been developed using Nafion, a polymer supported acid catalyst. A range of compounds present in red wine and olive oil were deuteriated using these conditions. This procedure provides a facile route for the labelling of homovanillic alcohol, homovanillic acid, syringic acid, syringaldehyde and vanillin. This method is also applicable for the tritiation of these compounds. Copyright © 2001 John Wiley & Sons, Ltd.

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