Determination Of Amines In Wines Research Articles

Analytical methodologies for the determination of biogenic amines in wines: an overview of the recent trends

Analytical methodologies for the determination of biogenic amines in wines: an overview of the recent trends

A new derivatization reagent for determination of biogenic amines in wines

Fermented beverages are the main source of biogenic amines in our diet. Their levels are very difficult to minimize and important for the control of wine quality. Some of them are harmful to human health and methods of their analysis are still developed. In this paper, a new reagent, 1-fluoro-2-nitro-4-(trifluoromethyl)benzene, for precolumn derivatization of selected biogenic amines, and their chromatographic determination is described. The derivatives of histamine, tryptamine, tyramine and phenylethylamine were synthesized in high purity and characterized by 1H, 13C and 19F NMR. A convenient procedure based on the 1-fluoro-2-nitro-4-(trifluoromethyl)benzene has been developed for the determination of these amines in wine samples. The coefficient of variation, <2.5% for all samples, the recovery ≈100%, demonstrate repeatability and accuracy of procedure. It is convenient, shows lower solvent consumption, and takes less time in comparison to previously described methods.

Determination of amines in wines by high-performance liquid chromatography with electrochemical coulometric detection after precolumn derivatization

A sensitive and simple method for the simultaneous evaluation of histamine, tryptamine, tyramine, phenylethylamine, putrescine, cadaverine, 1,6-diaminohexane and tryptophan in wine was developed using HPLC and coulometric detection without clean-up pretreatment. After precolumn derivatization with o-phthaldialdehyde the compounds were separated on a reversed-phase column with gradient elution. To increase the selectivity of the method a coulometric array of sixteen electrodes at increasing potentials was used. The total analysis time was less than 35 min. The analytical performance of the methods is reported. The method was used to examine the levels of various amines in three different wines.

Quantitative Determination of Amines in Wine by Liquid Chromatography

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-propylamine (Pr), iso- and n-butylamine (Bu), iso- and n-amylamine (Am), pyrrolidine (PY), 2-phenethylamine (PH), tryptamine (TR), putrescine (PU), cadaverine (CA), histamine (HI), tyramine (TY), and spermidine (SP). The amines in white and red wine were applied to a column of Amberlite 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 micrograms PU/mL in red wine, and 5.11 micrograms iso-Am/mL in white wine. The total levels of amines in red wine were comparatively higher than in white wine.

Isolation and HPLC determination of amines in wine

The isolation of the amines from wines for liquid chromatography was accomplished by either continuous extraction with Freon 11-methylene chloride or with butanol-methylene chloride. The former method gives high recoveries for high-molecular weight amines and the latter for low molecular weight amines. Amines were dansylated and detected with fluorescence and UV detectors. The methods were used to determine amine contents of wines from different countries. The identification of amines was based on UV spectra of dansylamides with a diode array detector.