Miniaturized, green salting-out liquid–liquid microextraction coupled with GC–MS used to evaluate biogenic amines in wine samples

Abstract

Monitoring of the biogenic amines (BAs) content in food products, including wine, is important due to the health and safety of consumers and from the quality control point of view. In a given study, simultaneous derivatization and salting-out liquid–liquid microextraction (SALLME) coupled with GC–MS for BAs determination from wine samples was developed. For the optimization the Box-Behnken design was applied, where three independent factors were evaluated: the amount of NaCl, amount of EtAc and vortexing time. The proposed approach is characterized by good sensitivity expressed in the detection limit between 1.5 and 8.1 µg/L, good recovery on the level 84 – 106% and good reproducibility, it is fast (20 min) and easy to perform. Moreover, the BAs index (BAI) was applied in order to assess the quality of examined wines. BAI value for most of wine samples were below 2 mg/L what indicates that selected wines were of high quality.