In:
Journal of AOAC INTERNATIONAL, Oxford University Press (OUP), Vol. 74, No. 4 ( 1991-07-01), p. 695-698
Abstract:
A liquid chromatographic (LC) procedure is described for the determination by dansylation of the following 16 kinds of biogenic amines found In wine: monomethylamine (MM), ethylamine (EM), iso- and n-propylamlne (Pr), iso- and n-butylamine (Bu), iso- and n-amylamlne (Am), pyrrolidine (PY), 2- phenethylamine (PH), tryptamine (TR), putresclne (PU), cadaverine (CA), histamine (HI), tyramine (TY), and spermidine (SP). The amines In white and red wine were applied to a column of Amberllte CG-50 type I resin (Na-form) after the column had been washed with water and eluted with 1N hydrochloric acid. This eluate was evaporated to dryness under reduced pressure and derivatized with dansyl chloride (DNS). LC separations were performed on Finepak SIL C18S and LiChrosorb RP-8 columns with an acetonitrile-water elution gradient. In the survey of commercial wines by this method, most of the samples were found to contain 12 amines, including iso-Am, CA, PU, TY, and others. The highest levels of these amines were 4.84 μg PU/mL in red wine, and 5.11 μg Iso-Am/mL in white wine. The total levels of amines in red wine were comparatively higher than in white wine.
Type of Medium:
Online Resource
ISSN:
0004-5756
DOI:
10.1093/jaoac/74.4.695
Language:
English
Publisher:
Oxford University Press (OUP)
Publication Date:
1991
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