Fast analysis of wine for total homocysteine content by high-performance liquid chromatography

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Abstract
Alimentary methionine is believed to be the main source for plasma homocysteine. Recent literature supplies information about homocysteine content in daily food components, but not in wine, an attractive complement of the evening meal in some western countries. In this communication, a simple and fast high-performance liquid chromatography method for determination of total homocysteine in wine is described. The two steps procedure relies on reduction of the disulfide forms of homocysteine with tris-(2-carboxyethyl)phosphine and on-column derivatization with o-phthaldialdehyde followed by separation and fluorescence detection. The entire analysis time, including sample work-up, amounts 14 min. The calibration performed with wine matrix, spiked with homocystine within the practical concentration range, proved linear response of the detector. The proposed method was applied for the analysis of 32 different types of wines for total homocysteine. The average concentration of the analyte was 10.31 (±4.25) µM and 6.11 (±3.44) µM for red (n = 23) and white (n = 9) wines, respectively.

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