Simple and rapid determination of biogenic amines in wine by liquid chromatography–electrospray ionization ion trap mass spectrometry

Millán, Silvia; Sampedro, M. Carmen; Unceta, Nora; Goicolea, M. Aránzazu; Barrio, Ramón J.

doi:10.1016/j.aca.2006.10.042

Cited by 66 publications

(36 citation statements)

References 17 publications

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“…Nano-liquid chromatography with UV detection was used to quantify the biogenic amines with dansyl-chloride as derivatising agent and employing SPE for post-derivatisation clean-up and to extract the analytes from the wine. Other liquid chromatography techniques that are applicable to biogenic amine analysis in wine have been described by Ibe et al (1991); Hlabangana et al (2006) (ion-pair liquid chromatography) and Millán et al (2007) (liquid chromatographyelectronspray ionisation ion trap mass spectrometry).…”

Section: Liquid Chromatographymentioning

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: Liquid Chromatographymentioning

confidence: 99%

Biogenic Amines in Wine: Understanding the Headache

Smit

Toit

2016

SAJEV

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“…Apenas a triptamina não foi encontrada. A presença destas aminas em vinhos já havia sido descrita na literatura (GLÓRIA et al, 1998;SOUZA et al, 2005;MO DUGO et al, 2006;GLÓRIA;VIEIRA, 2007;MILLÁN et al, 2007;SOUFLEROS et al, 2007;YILDIRIM;ÜREN;YÜCEL, 2007). As poliaminas espermidina e espermina estão associadas à morfogênese da planta, atuando como reguladores do crescimento e como resposta aos desafios ambientais.…”

Section: Características Físico-químicas Do Vinhounclassified

Caracterização físico-química e aminas bioativas em vinhos da cv. Syrah I: efeito do ciclo de produção

Mota

Amorim

Favero

et al. 2009

Ciênc. Tecnol. Aliment.

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Na maioria das regiões vitícolas brasileiras o período de colheita das uvas coincide com a época de maior intensidade pluviométrica, condição que afeta negativamente a qualidade dos vinhos obtidos, em especial a dos vinhos tintos. A ocorrência sistemática de dias chuvosos ou com alta nebulosidade, aliada às temperaturas ambientais elevadas prejudica não só a maturação das uvas, mas também a sua sanidade devido à ocorrência de inúmeras podridões dos cachos. Nessas condições, os viticultores são levados a antecipar o período da vindima, o que afeta negativamente a qualidade futura do vinho (JACKSON; LOMBARD, 1993).A obtenção de um vinho de qualidade depende da composição das bagas no momento da colheita (teores de açúcares, ácidos, taninos, antocianinas, polifenóis não oxidáveis, aromas, enzimas oxidorredutoras e microelementos). Esta garante o caráter distintivo e de qualidade e está diretamente relacionado com o ecossistema vitícola (clima, solo, cultivar, porta-enxerto) e com as técnicas culturais (irrigação, controle de pragas e doenças, adubação). Dos fatores relacionados ao ecossistema, o clima aparece como o componente de maior influência na qualidade do mosto, seguido pela disponibilidade hídrica e pelo tipo de solo (Van LEEUWEN et al., 2004;UBALDE et al., 2007). AbstractThe systematic incidence of rainfall or overcast conditions and high temperatures impair grapes maturation and sanity. Recent studies show that vine growing season alteration through pruning enables berries harvest in climatic conditions more favorable to fruit maturation and that vines respond to pruning with acceptable yield levels. Under these conditions, the objective of the present work was to evaluate the physico-chemical characteristics of Winter wines showed higher levels of phenolic compounds, which means better quality and aging potential. However, grapes cultivation under dry weather conditions and high pH contributed to increase bioactive amines levels. Such evolution should be followed during vinification to avoid toxicological risk. Keywords: Vitis vinifera; extemporaneous production; ripening; composition; bioactive amines. ResumoA ocorrência sistemática de dias chuvosos ou com alta nebulosidade e temperaturas ambientais elevadas prejudicam a maturação e a sanidade das uvas. Estudos recentes indicam que a alteração do ciclo de produção da videira através da poda possibilita colher uvas em épocas mais favoráveis à maturação, e com níveis de produção aceitáveis.

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“…The challenge in the determination of biogenic amines is due to their low molecular weight, very low concentration [17,21], low absorption in the UV-VIS wavelength region and the fact that they do not exhibit fluorescence. Therefore, pre-or post-column chemical derivatization using dansyl chloride (DnsC1) or o-phthalaldehyde (OPA) [17] is usually applied for their analysis by HPLC coupled to ultraviolet or fluorescence detectors [22].…”

Section: Introductionmentioning

confidence: 99%

“…Therefore, pre-or post-column chemical derivatization using dansyl chloride (DnsC1) or o-phthalaldehyde (OPA) [17] is usually applied for their analysis by HPLC coupled to ultraviolet or fluorescence detectors [22]. Biogenic amines are usually determined by separation techniques like high performance liquid chromatography (HPLC), capillary electrophoresis (CE), and gas chromatography (GC) [9,[22][23][24].…”

Section: Introductionmentioning

confidence: 99%

“…The health risks arising from the presence of biogenic amines are related to symptoms such as nausea, respiratory discomfort, hot flushes, cold sweat, palpitations, headaches, red rash, high or low blood pressure, intracerebral hemorrhage or even death [9,12,16,17]. The most problematic biogenic amine is histamine, which causes headaches, low blood pressure, heart palpitations, edema, vomiting and diarrhea [1,[18][19][20].…”

Section: Introductionmentioning

confidence: 99%

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Optimization and validation of a derivatization method for analysis of biogenic amines in wines using RP-HPLC-DAD

Tashev¹,

Ivanova-Petropulos

Стефова

2016

Maced. J. Chem. Chem. Eng.

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An analytical method for determination of the biogenic amines tryptamine, putrescine, histamine, phenylethylamine, tyramine, cadaverine, spermidine and spermine in red and white wines using precolumn derivatization with dansyl chloride (DnsCl) and reversed phase-high performance liquid chromatography with diode array detector (RP-HPLC-DAD) was developed and optimized. The concentration of DnsCl, pH, time of reaction and evaporation under nitrogen were tested and optimized. Best recoveries, ranging from 72 to 102 % were obtained for all analyzed amines applying derivatization with 10 mg/ml of DnsCl for 1 h at 60 ºC and pH 9. The developed method showed excellent linearity with R 2 > 0.99 for all of the tested amines. The accuracy was checked with the standard addition method showing satisfactory recovery, good repeatability and reproducibility. The optimized and validated method was applied for the analysis of white and red wines from Macedonian origin, observing higher total amounts of biogenic amines in red wines. The content of the individual biogenic amines was below the maximal allowed concentration in all tested wines.Keywords: wine; biogenic amines; HPLC; derivatization; dansyl chloride; validation ОПТИМИЗАЦИЈА И ВАЛИДАЦИЈА НА МЕТОД ЗА АНАЛИЗА НА БИОГЕНИ АМИНИ ВО ВИНА СО ПРИМЕНА НА RP-HPLC-DADРазвиен е и оптимизиран аналитички метод за определување на биогените амини трип-тамин, путрескин, хистамин, фенилетиламин, тирамин, кадаверин, спермидин и спермин во црвени и бели винa со примена на претколонска дериватизација со дансилхлорид (DnsCl) и реверзно-фазна високоефикасна течна хроматографија со детектор со низа од диоди (RP-HPLC-DAD). Концентрацијата на DnsCl, pH, времето на реакцијата и испарувањето со азот беа тестирани и оптимизирани. За сите анализирани амини беа постигнати најдобри аналитички приноси во граници од 70 до 102 %, применувајќи дериватизација со раствор од DnsCl со концентрација од 10 mg/ml, за време од 1 h на 60 ºC и pH 9. Развиениот метод се карактеризира со одлична линеарност со R 2 > 0.99 за сите анализирани амини. Точноста на методот беше проверена со метод на стандарден додаток, при што беа добиени задоволителни вредности за аналитичкиот принос, добра повторливост и репродуцибилност. Оптимизираниот и валидиран метод беше применет за анализа на бели и црвени вина од македонско потекло, при што повисоки вредности на вкупните амини беа забележани во црвените вина. Во сите вина содржината на индивидуалните биогени амини беше пониска од максимално дозволената концентрација.Клучни зборови: вино; биогени амини; HPLC; дериватизација; дансилхлорид; валидација K. Tašev, V. Ivanova-Petropulos, M. Stefova Maced.

show abstract

Simple and rapid determination of biogenic amines in wine by liquid chromatography–electrospray ionization ion trap mass spectrometry

Cited by 66 publications

References 17 publications

Biogenic Amines in Wine: Understanding the Headache

Biogenic Amines in Wine: Understanding the Headache

Caracterização físico-química e aminas bioativas em vinhos da cv. Syrah I: efeito do ciclo de produção

Optimization and validation of a derivatization method for analysis of biogenic amines in wines using RP-HPLC-DAD

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