Application of liquid chromatographic methods to investigate and compare biogenic amine content in wine and beer samples
A high performance liquid chromatographic (HPLC) method for the simultaneous determination of seven biogenic amines (BAs) [histamine (HIS), tryptamine (TR), tyramine (TY), putrescine (PUT), cadaverine (CAD), spermidine (SPD), and spermine (SPM)] in food products has been developed.
The technique was applied to determine the BA content of wine and beer samples, which were treated with dansyl chloride to form dansyl derivatives of BAs. A gradient elution program was applied in the separation process involving water (A) and acetonitrile (B) solvents. Quantitative detection
of the compounds was carried out with light absorbance at 336 nm, the components were identified with a mass-spectrometer detector by their molecular mass. The sensitivity of the applied method was 3-5 µM for the studied derivatives. The method was tested on commercially available beer
and wine samples, where HIS was proven to have the highest level (0.25-0.32 mM in beers, while wines showed higher HIS level 0.33-0.41 mM). Beers contained detectable amount of TR (around 0.01 mM), while wines had notable TY and TR content.
Keywords: HPLC-MS; biogenic amine; derivatization; diode-array detection; food products
Document Type: Research Article
Affiliations: Eszterhazy Karoly College, EGERFOOD Regional Knowledge Centre, Hungary
Publication date: 01 March 2010
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