Quantitative Determination of Amines in Wine by Liquid Chromatography

Abstract

A liquid chromatographic (LC) procedure is described for the determination by dansylation of the following 16 kinds of biogenic amines found In wine: monomethylamine (MM), ethylamine (EM), iso- and n-propylamlne (Pr), iso- and n-butylamine (Bu), iso- and n-amylamlne (Am), pyrrolidine (PY), 2- phenethylamine (PH), tryptamine (TR), putresclne (PU), cadaverine (CA), histamine (HI), tyramine (TY), and spermidine (SP). The amines In white and red wine were applied to a column of Amberllte CG-50 type I resin (Na-form) after the column had been washed with water and eluted with 1N hydrochloric acid. This eluate was evaporated to dryness under reduced pressure and derivatized with dansyl chloride (DNS). LC separations were performed on Finepak SIL C18S and LiChrosorb RP-8 columns with an acetonitrile-water elution gradient. In the survey of commercial wines by this method, most of the samples were found to contain 12 amines, including iso-Am, CA, PU, TY, and others. The highest levels of these amines were 4.84 μg PU/mL in red wine, and 5.11 μg Iso-Am/mL in white wine. The total levels of amines in red wine were comparatively higher than in white wine.

HPLC determination on agmatine and other amines in wine

“…Table III reports the mean biogenic amine content of the five red and the five white wine samples analysed in duplicate. The red wines had a much higher amine content, as reported also by other researches (IBE et al, 1991;IÑIGUEZ CRESPO and VAZQUEZ LASA, 1994), with white wines showing the presence only of limited amounts of agmatine, ethanolamine and putrescine. In the red wine the most abundant amine was ethanolamine, as reported for some Spanish wines (BUSTO et al, 1995), present at a concentration 5 to 10 times higher than that measured for the other amines, with the exception of agmatine, whose concentration was only slightly lower of that measured for ethanolamine.…”

Study of Amine Composition of Botrytized Grape Berries

“…The authors ascribed the higher total amine contents mainly to i-pentyl-amine (2methyl-butyl amine or 3-methyl-butyl amine) and phenylethylamine originating from rotten grapes. Other publications report about i-pentyl-amine in wines as well (13,20).…”

Biogenic amines in seafood: a review

“…Putrescine, cadaverine, spermine, spermidine in fish tissue can potentiate the toxic effect of histamine by inhibiting intestinal histamine metabolizing enzymes like diamine oxidase (Hungerford and Arefyev 1992) and histamine Nmethyltransferase (Stratton et al 1991). It potentiates the histamine uptake and liberation of endogenous histamine in the intestinal fluids (Ibe et al 1991). Tyramine and βphenylethylamine are considered as the initiators of hypertensive crisis in certain patients and dietary induced migraine (Onal 2007).…”