Journal
FOOD CHEMISTRY
Volume 135, Issue 3, Pages 1392-1396Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2012.06.022
Keywords
Biogenic amines; TLC/densitometry; Histamine; Wine
Funding
- EU commission [211441]
- Conseil Interprofessionnel du Vin de Bordeaux (CIVB) [28328]
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Biogenic amines are small-molecular-weight organic bases that can be encountered in all fermented foods, including wine. Ingestion of wine containing biogenic amines, and especially histamine, can result in health nuisances. HPLC is the analytical technique most often employed in the determination of biogenic amines in wine but HPLC-based methods are expensive and time-consuming. A new method, based upon amine dansylation and TLC/densitometry, was developed and validated. This allowed for the determination of histamine, tyramine, putrescine and cadaverine in wine at concentrations between 1 and 20 mg/L Analytical performances adequately complied with the needs of routine wine analysis, moreover the method was high-throughput and inexpensive. A simpler, semi-quantitative version of the method, based on visual evaluation of spot intensity, was also developed. (C) 2012 Elsevier Ltd. All rights reserved.
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