Application of liquid chromatographic methods to investigate and compare biogenic amine content in wine and beer samples

Péter Forgó, Attila Kiss

Research output: Contribution to journalArticle

3 Citations (Scopus)

Abstract

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 massspectrometer 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 (0.25-0.32mMin 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.

Original languageEnglish
Pages (from-to)601-607
Number of pages7
JournalToxicological and Environmental Chemistry
Volume92
Issue number3
DOIs
Publication statusPublished - Mar 1 2010

    Fingerprint

Keywords

  • Biogenic amine
  • Derivatization
  • Diode-array detection
  • Food products
  • HPLC-MS

ASJC Scopus subject areas

  • Environmental Chemistry
  • Pollution
  • Health, Toxicology and Mutagenesis

Cite this