Determination of biogenic amines in alcoholic and non-alcoholic beers by HPLC

Buiatti, Stefano; Boschelle, O.; Mozzon, Massimo; Battistutta, Franco

doi:10.1016/0308-8146(94)p4204-s

Cited by 31 publications

(24 citation statements)

References 8 publications

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“…Thus, TY has been the main biogenic amine identified in beer that causes the adverse effects described earlier and high levels were reported by Tailor et al 44 . Similar levels of BAs were found in both alcoholic and non-alcoholic beers 3,11,18,24 , suggesting that the production methods for non-alcoholic beers do not remove amines. No significant correlations were found between TY or HI levels and alcohol content, or extract of original wort 22,24 .…”

Section: And-3+)2-' %1-2)7 R '328)28 -2 And))67supporting

confidence: 48%

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A Review of Biogenic Amines and Polyamines in Beer

Kalač

Křížek

2003

Journal of the Institute of Brewing

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The presence of biogenic amines and polyamines in foods and alcoholic beverages is important from both toxicological and technological points of view. High amounts of these compounds can lead to health problems and accurate methods of determination, as well as knowledge on where the compounds originate and how they can be controlled at the lowest levels, are important in the food and beverage industry. In brewing, the types of amines are dependent on the raw materials in the beverage, as well as the method of brewing, and any microbial contamination that may have occurred during the brewing process or during storage. Studies looking at biogenic amine and polyamine levels in various beers have been carried out by a number of researchers in Europe, Brazil, Canada and Cuba. This paper reviews the work from studies carried out previously and summarizes the values found by the various research groups. Methods of analysis for the amines including HPLC, HPTLC and enzyme immunoassays are reviewed.

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Section: And-3+)2-' %1-2)7 R '328)28 -2 And))67supporting

confidence: 48%

“…Buiatti et al 3 separated eight amines (HI, TY, PEA, TR, CAD, PUT, SPD and SPM). Amine derivatives with dansyl chloride were eluted from a reversed-phase column by an acetonitrile/water solution at pH 7.…”

Section: %2%0= 8-'%0 1)83(7mentioning

confidence: 99%

A Review of Biogenic Amines and Polyamines in Beer

Kalač

Křížek

2003

Journal of the Institute of Brewing

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“…It is apparent from Table IV that putrescine and tyramine were the most abundant amines in all the samples, in good agreement with other studies [12,22]. Isoamylamine and/?-phenylethylamine were present at lower levels, and concentrations of histamine were remarkably low, always less than 1501xgL 1.…”

Section: Discussionsupporting

confidence: 87%

A GC-MS method for quantitation of histamine and other biogenic amines in beer

et al. 2001

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“…Due to the high consumption of beer and the possible harmful effects of biogenic amines, it is important to determine their levels. The levels of biogenic amines in American, European and Brazilian beers have been reported [3,40,44]. However no information was found on levels of biogenic amines in Greek beers.…”

Section: Introductionmentioning

confidence: 97%

“…HPLC is the preferred method but, however, it is necessary to increase the sensitivity of the analytical method by derivatizing the amines prior to their analysis, because they lack an easily detectable common chromophore. The determination of biogenic amines in wines and beers has been carried out mostly by HPLC [3, 7, 12, 19, 30 38, 40, 44] after derivatization with reagents such as o-phthalaldehyde [7,12,30,31,37,38,44] dansylchloride (Dns-CI) [19,40] or dabsylchloride [35]. O-phthalaldehyde has a disadvantage that it reacts only with primary amines and their fluorescent derivatives are unstable, while dabsyl-and Dns-C1 react with both primary and secondary amino groups providing stable derivatives.…”

Section: Introductionmentioning

confidence: 99%

Determination of biogenic amines in wines and beers by high performance liquid chromatography with pre-column dansylation and ultraviolet detection

et al. 2003

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KeyWorcls Column liquid chromatography Dansylation BiogenTc amTnes Wines and Beers SummaryA sensitive hTgh performance liquid chromatographic method for the sTmuhaneous determTnation of eleven biogenic amines, using 1,7-diaminoheptane as internal standard, has been developed. The method involves pre-column derTvatizatTon of the amTnes with dansyl chlorTde and subsequent solid phase extraction of the derivatives through C18 cartridges. The derivati zation and solid phase extraction procedures were optimized. The separation of dansyla mTdes was achieved on an InertsTI ODS-3 column (250 x 4 mm I.D., 5 am) using a 35-rain gradient elution method wth a binary system of aoetonitrile-water, a flow rate of 1 mL.min 1 with UV detection at 254 nm. Linearity of derivatTzation was obtaTned for concentrations rangTng from 0.025 to 3.0 rag./ 1. The within and belween day relative standard deviations ranged from 0.4 to 5.7% and 0.6 to Z3% respectively The overall process was successfully applied to identi[y and quanti~ bTogenTcamines Tn white, red and Retsina Greekwnes and Greek beers, a fier theTr treatment with polyvinylpyrrolido ne.

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Determination of biogenic amines in alcoholic and non-alcoholic beers by HPLC

Cited by 31 publications

References 8 publications

A Review of Biogenic Amines and Polyamines in Beer

A Review of Biogenic Amines and Polyamines in Beer

A GC-MS method for quantitation of histamine and other biogenic amines in beer

Determination of biogenic amines in wines and beers by high performance liquid chromatography with pre-column dansylation and ultraviolet detection

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