HPLC-potentiometric method for determination of biogenic amines in alcoholic beverages: A reliable approach for food quality control

Determination of ten biogenic amines in alcoholic beverages by HPLC coupled to a potentiometric detector for food quality control is herein presented. Biogenic amines were separated by ion-pair chromatography on a C18 column using a gradient mobile phase of acetic acid, acetonitrile, and butane-sulfonic acid. Detection was accomplished by a miniaturized amine-selective electrode. The method was validated following ICH and Eurachem guidelines. Linear regression models provided R-2 values from 0.9870 +/- 0.0019 to 0.9991 +/- 0.0014 for tyramine and cadaverine, respectively. Detection and quantification limits depend on the molecular weight of BAs, ranging from 9.3 to 60.5 and from 31.1 to 202.3 mu g L-1 for methylamine and spermine, respectively. Repeatability and intermediate precision showed RSD values lower than 5.8 and 8.3%, respectively. Accuracy of assays yielded recovery values from 86.4 to 109.9%. The biogenic amines content in red wine, white wine, and beer samples were 7.54, 5.24, and 4.58 mg L-1, respectively.

Automated summary

A method for the determination of ten biogenic amines in alcoholic beverages using HPLC coupled to a potentiometric detector for food quality control is presented. The method showed high accuracy and repeatability, and it can effectively detect the content of biogenic amines in alcoholic beverages.