Evaluation of biogenic amines in wine: Determination by an improved HPLC-PDA method. (April 2016)

• Record Type: Journal Article
• Authors: Manetta, Anna Chiara; Di Giuseppe, Lorella; Tofalo, Rosanna; Martuscelli, Maria; Schirone, Maria; Giammarco, Melania; Suzzi, Giovanna
• Is Part Of: Food control. Volume 62(2016:Apr.)
• Page Start: 351
• Page End: 356
• Publication Date: 2016-04
• Subjects: Wine -- Food analysis -- Biogenic amines -- HPLC-PDA -- Validation; Food -- Quality -- Periodicals; Food -- Analysis -- Periodicals; Food handling -- Periodicals; Food industry and trade -- Quality control -- Periodicals; Aliments -- Industrie et commerce -- Qualité -- Contrôle -- Périodiques; Aliments -- Qualité -- Périodiques; Aliments -- Analyse -- Périodiques; Hygiène alimentaire -- Périodiques; Food -- Analysis; Food handling; Food -- Quality; Periodicals; Electronic journals; 664.07
• DOI: 10.1016/j.foodcont.2015.11.009
• Languages: English
• ISSNs: 0956-7135

Abstract

Abstract: An improved, simple and sensitive method to quantify the biogenic amines ethanolamine, methylamine, ethylamine, isoamylamine and the usually investigated β-phenylethylamine, putrescine, cadaverine, histamine, tyramine, spermidine, spermine has been developed and validated in red and white wines. The analytes were derivatised with dansyl chloride and separated by HPLC coupled with PDA detector. The calibration curves showed good linearity (r > 0.9990) and biogenic amines recovery varied from 72 to 97%. The repeatability ranged from 1 to 8% for red wine and from 1 to 5% for white wine. The detection and quantification limits were from 0.02 to 0.10 mg/L and from 0.08 to 0.30 mg/L, respectively. The method was successfully applied to detect and quantify biogenic amines in Italian red and white wines from Abruzzo Region. The proposed method is suitable for simultaneous detection and for accurate and precise quantification of eleven biogenic amines in wines. Highlights: An improved HPLC-PDA method for quantitative analysis of eleven biogenic amines in wine is proposed. No sample pre-treatment is needed reducing analytical variability and analysis time. Method validation shows it can be applied in high throughput analysis laboratories.