High-Performance Liquid Chromatography Analysis of Amines in Must and Wine: A Review

Accumulation of Biogenic Amines in Wine: Role of Alcoholic and Malolactic Fermentation

“…Nevertheless, the most employed technique for the determination of BAs in wine samples was the LC, coupled with different detector systems, such as fluorescence or ultraviolet [29,30]. This methodology allows to get high sensitivity, resolution and versatility, ensuring excellent performances with cost quite reduced.…”

“…Therefore, the elaboration of the appropriate derivatization procedures is still relevant, permitting chromatographic separation with satisfactory selectivity and accuracy. Among various reagents used for this purpose, the most popular were dabsyl chloride [32], dansyl chloride [33], benzyl chloride [34], 9-fluorenylmethoxycarbonyl chloride [35], o-phthaldialdehyde [36], fluorescein isothiocyanate [37], 1,2-naphthoquinone-4-sulfonate [38], 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate [29] and diethyl ethoxy methylene malonate [39]. However, the use of a derivatization agent is often affected by restrictions or disadvantages, e.g., the reaction with dansyl-chloride is slow and not specific, o-phthaldialdehyde reacts only with primary amines, 1,2-naphthoquinone-4-sulphonate requires reaction conditions characterized by high pH and temperature and other reagents exhibit short detection wavelengths and low stability [20].…”

“…However, the use of a derivatization agent is often affected by restrictions or disadvantages, e.g., the reaction with dansyl-chloride is slow and not specific, o-phthaldialdehyde reacts only with primary amines, 1,2-naphthoquinone-4-sulphonate requires reaction conditions characterized by high pH and temperature and other reagents exhibit short detection wavelengths and low stability [20]. Finally, it should be considered the optimum pH of the derivatization reaction (higher than 7.5), [29] that could affect the concentration of the organic acids, such as tartaric and malic acids, usually detected in the wine matrix [31]. This drawback is usually overcome by using suitable buffer solutions, although samples with very low pH may influence the derivatization procedure [31].…”

“…Moreover, additional problems were caused by the interaction between BAs during their determination in the biological matrices [29]. Derivatization agents react with amine groups of amino acids and BAs present in the food matrix [40], however, in fermented products the amino acids are usually several orders of magnitude higher than BAs, thus hindering their analytical detection.…”

Effects of acute pre-treatment with ethanolamine on isoprenalineinduced myocardial infarction in adult Wistar rats

“…Consistent with its metabolic functions, the plasma levels of Etn vary with age and requirement for growth, with infants having much higher plasma concentrations of Etn than adults. (3) Etn also exists naturally in many types of food, including those known to modulate cardiovascular tissue survival such as wine, (4,5) grapes (6) and chocolate.…”