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Determination of the biogenic amines in musts and wines before and after malolactic fermentation using 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate as the derivatizing agent.
J Chromatogr A. 2006 Oct 06; 1129(2):160-4.JC

Abstract

An accurate, rapid and sensitive high-performance liquid chromatographic (HPLC) method is reported for the determination of four biogenic amines in red and white wine samples. The method involves derivatization with 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate (AQC) followed by liquid chromatography gradient elution analysis without any other sample pretreatment. The procedure developed permitted the determination of the four amines in 40 min. The relative standard deviation (RSD) values ranged from 3.1% to 6.1% in peak areas and the response was linear (R2>0.994) in a range from 0.1 to 4 mg/l. Leaving aside putrescine in Tempranillo wines, the malolactic fermentation did not exert any effect on the concentration of these compounds. On the contrary, the influence of the grape variety was important, and Tempranillo wines showed higher levels of tyramine and histamine and lesser of putrescine and cadaverine (p<0.05) than wines made with Cabernet Sauvignon.

Authors+Show Affiliations

Laboratory for Flavor Analysis and Enology, Department of Analytical Chemistry, Faculty of Sciences, University of Zaragoza, Zaragoza, Spain. puhernan@unizar.esNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

16876810

Citation

Hernández-Orte, Purificación, et al. "Determination of the Biogenic Amines in Musts and Wines Before and After Malolactic Fermentation Using 6-aminoquinolyl-N-hydroxysuccinimidyl Carbamate as the Derivatizing Agent." Journal of Chromatography. A, vol. 1129, no. 2, 2006, pp. 160-4.
Hernández-Orte P, Peña-Gallego A, Ibarz MJ, et al. Determination of the biogenic amines in musts and wines before and after malolactic fermentation using 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate as the derivatizing agent. J Chromatogr A. 2006;1129(2):160-4.
Hernández-Orte, P., Peña-Gallego, A., Ibarz, M. J., Cacho, J., & Ferreira, V. (2006). Determination of the biogenic amines in musts and wines before and after malolactic fermentation using 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate as the derivatizing agent. Journal of Chromatography. A, 1129(2), 160-4.
Hernández-Orte P, et al. Determination of the Biogenic Amines in Musts and Wines Before and After Malolactic Fermentation Using 6-aminoquinolyl-N-hydroxysuccinimidyl Carbamate as the Derivatizing Agent. J Chromatogr A. 2006 Oct 6;1129(2):160-4. PubMed PMID: 16876810.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Determination of the biogenic amines in musts and wines before and after malolactic fermentation using 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate as the derivatizing agent. AU - Hernández-Orte,Purificación, AU - Peña-Gallego,Almudena, AU - Ibarz,Maria Jesus, AU - Cacho,Juan, AU - Ferreira,Vicente, Y1 - 2006/07/31/ PY - 2005/12/16/received PY - 2006/06/29/revised PY - 2006/06/29/accepted PY - 2006/8/1/pubmed PY - 2006/12/9/medline PY - 2006/8/1/entrez SP - 160 EP - 4 JF - Journal of chromatography. A JO - J Chromatogr A VL - 1129 IS - 2 N2 - An accurate, rapid and sensitive high-performance liquid chromatographic (HPLC) method is reported for the determination of four biogenic amines in red and white wine samples. The method involves derivatization with 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate (AQC) followed by liquid chromatography gradient elution analysis without any other sample pretreatment. The procedure developed permitted the determination of the four amines in 40 min. The relative standard deviation (RSD) values ranged from 3.1% to 6.1% in peak areas and the response was linear (R2>0.994) in a range from 0.1 to 4 mg/l. Leaving aside putrescine in Tempranillo wines, the malolactic fermentation did not exert any effect on the concentration of these compounds. On the contrary, the influence of the grape variety was important, and Tempranillo wines showed higher levels of tyramine and histamine and lesser of putrescine and cadaverine (p<0.05) than wines made with Cabernet Sauvignon. SN - 0021-9673 UR - https://www.unboundmedicine.com/medline/citation/16876810/Determination_of_the_biogenic_amines_in_musts_and_wines_before_and_after_malolactic_fermentation_using_6_aminoquinolyl_N_hydroxysuccinimidyl_carbamate_as_the_derivatizing_agent_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0021-9673(06)01306-9 DB - PRIME DP - Unbound Medicine ER -