Premium
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.