Determination of biogenic amines by capillary electrophoresis

Kovács, Ágnes; Simon‐Sarkadi, Lívia; Ganzler, Katalin

doi:10.1016/s0021-9673(98)00912-1

Cited by 132 publications

(57 citation statements)

References 17 publications

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“…This direct method is sensitive and can detect biogenic amines in foods and wine in less than 15 minutes. A high-performance capillary electrophoresis (HPCE) method exists to determine biogenic amines in wine, amongst other foodstuffs (Kovács et al, 1999). …”

Section: Capillary Electrophoresismentioning

confidence: 99%

Biogenic Amines in Wine: Understanding the Headache

Smit

Toit

2016

SAJEV

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The presence of biogenic amines in wine is becoming increasingly important to consumers and producers alike, due to the potential threats of toxicity to humans and consequent trade implications. In the scientific field, biogenic amines have the potential to be applied as indicators of food spoilage and/or authenticity. Biogenic amines can be formed from their respective amino acid precursors by various microorganisms present in the wine, at any stage of production, ageing or storage. To understand the large number of factors that could influence the formation of biogenic amines, the chemical, biochemical, enzymatic and genetic properties relating to these compounds have to be considered. Analytical and molecular methods to detect biogenic amines in wine, as well as possibilities that could enable better control over their production levels in wine will also be explored in this review.

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Section: Capillary Electrophoresismentioning

confidence: 99%

Biogenic Amines in Wine: Understanding the Headache

Smit

Toit

2016

SAJEV

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“…Diverse analytical methods have been proposed for the analysis of amino acids and biogenic amines including gas chromatography (GC) [19][20][21], high-performance liquid chromatography (HPLC) [22,23] and capillary electrophoresis (EC) [24,25]. More recently, liquid chromatography coupled with tandem mass spectrometry (LC-MS/MS) has been shown to be a very specific and sensitive technique for the determination of underivatized amino acids [2,[26][27][28][29][30][31], but reported applications of these methods to biological measurements are limited.…”

Section: Introductionmentioning

confidence: 99%

Simultaneous analysis of free amino acids and biogenic amines in honey and wine samples using in loop orthophthalaldeyde derivatization procedure

Pereira¹,

Pontes²,

Câmara³

et al. 2008

Journal of Chromatography A

121

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This work presents a RP-HPLC method for the simultaneous quantification of free amino acids and biogenic amines in liquid food matrices and the results of the application to honey and wine samples obtained from different production processes and geographic origins. The developed methodology is based on a pre-column derivatization with o-phthaldialdehyde carried out in the sample injection loop. The compounds were separated in a Nova-Pack RP-C 18 column (150 mm × 3.9 mm, 4 m) at 35• C. The mobile phase used was a mixture of phase A: 10 mM sodium phosphate buffer (pH 7.3), methanol and tetrahydrofuran (91:8:1); and phase B: methanol and phosphate buffer (80:20), with a flow rate of 1.0 ml/min. Fluorescence detection was used at an excitation wavelength of 335 nm and an emission wavelength of 440 nm. The separation and quantification of 19 amino acids and 6 amines was carried out in a single run as their OPA/MCE derivatives elute within 80 min, ensuring a reproducible quantification. The method showed to be adequate for the purpose, with an average RSD of 2% for the different amino acids; detection limits varying between 0.71 mg/l (Asn) and 8.26 mg/l (Lys) and recovery rates between 63.0% (Cad) and 98.0% (Asp). The amino acids present at the highest concentration in honey and wine samples were phenylalanine and arginine, respectively. Only residual levels of biogenic amines were detected in the analysed samples.

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“…Liao et al 2 has applied the CE with UV detection as a screening method to determine histamine in fish samples. Kovacs et al 1 and Oguri et al 9 made use of the CE with fluorescence detection to determine the histamine in food by the derivatization method. Arce et al 10 directly detected the histamine in wine by integrating continuous flow clean-up and indirect UV detection.…”

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confidence: 99%