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Determination of biogenic amines in wine by thin-layer chromatography/densitometry.
Food Chem 2012; 135(3):1392-6FC

Abstract

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 20mg/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.

Authors+Show Affiliations

Univ. de Bordeaux, ISVV, Unité de recherche oenologie (EA 4577), 210 chemin de Leysotte, 33882 Villenave d'Ornon cedex, France. taejoung@korea.kr

Pub Type(s)

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

Language

eng

PubMed ID

22953871

Citation

Romano, Andrea, et al. "Determination of Biogenic Amines in Wine By Thin-layer Chromatography/densitometry." Food Chemistry, vol. 135, no. 3, 2012, pp. 1392-6.
Romano A, Klebanowski H, La Guerche S, et al. Determination of biogenic amines in wine by thin-layer chromatography/densitometry. Food Chem. 2012;135(3):1392-6.
Romano, A., Klebanowski, H., La Guerche, S., Beneduce, L., Spano, G., Murat, M. L., & Lucas, P. (2012). Determination of biogenic amines in wine by thin-layer chromatography/densitometry. Food Chemistry, 135(3), pp. 1392-6. doi:10.1016/j.foodchem.2012.06.022.
Romano A, et al. Determination of Biogenic Amines in Wine By Thin-layer Chromatography/densitometry. Food Chem. 2012 Dec 1;135(3):1392-6. PubMed PMID: 22953871.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Determination of biogenic amines in wine by thin-layer chromatography/densitometry. AU - Romano,Andrea, AU - Klebanowski,Hervé, AU - La Guerche,Stéphane, AU - Beneduce,Luciano, AU - Spano,Giuseppe, AU - Murat,Marie-Laure, AU - Lucas,Patrick, Y1 - 2012/06/23/ PY - 2011/05/29/received PY - 2011/09/28/revised PY - 2012/06/17/accepted PY - 2012/9/8/entrez PY - 2012/9/8/pubmed PY - 2013/2/7/medline SP - 1392 EP - 6 JF - Food chemistry JO - Food Chem VL - 135 IS - 3 N2 - 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 20mg/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. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/22953871/Determination_of_biogenic_amines_in_wine_by_thin_layer_chromatography/densitometry_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(12)00994-6 DB - PRIME DP - Unbound Medicine ER -