Determination of dansylated amino acids and biogenic amines in Cannonau and Vermentino wines by HPLC-FLD. (15th May 2015)

• Record Type: Journal Article
• Authors: Tuberoso, Carlo Ignazio Giovanni; Congiu, Francesca; Serreli, Gabriele; Mameli, Stefano
• Is Part Of: Food chemistry. Volume 175(2015)
• Page Start: 29
• Page End: 35
• Publication Date: 2015-05-15
• Subjects: Wine -- HPLC -- Fluorescence detection -- Dansyl chloride -- Amino acids -- Biogenic amines -- Validation; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2014.11.120
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Cannonau and Vermentino "Controlled Designation of Origin" wines were compared. HPLC-FLD simultaneous determination of free amino acids and biogenic amines was performed. High levels of proline, glutamic acid, alanine, arginine and γ-aminobutyric acid present. General good winemaking techniques resulted in a low level of biogenic amines production. Abstract: Free amino acids (AA) and biogenic amines (BA) were quantified for the first time in Cannonau and Vermentino wines, the two most popular "Controlled Designation of Origin" wines from Sardinia (Italy). An analytical method for the simultaneous determination of AA and BA was developed, using selective derivatization with dansyl chloride followed by HPLC with fluorescence detection. Thirty-two compounds were identified in the wines analysed. High levels of AA were found, with proline being the most abundant with average levels of 1244 ± 398 and 1008 ± 281 mg/L in Cannonau and Vermentino wines, respectively. BA were detected at average concentrations <10 mg/L, except putrescine which reached 20.5 ± 10.2 mg/L in Cannonau wines. Histamine was never detected in any Vermentino wines. γ-Aminobutyric acid, 4-hydroxyproline, glycine, leucine + isoleucine and putrescine proved to be useful for differentiating Cannonau wines from Vermentino wines.