An optimised HPLC analysis is described for the determination by dansylation of the following 11 biogenic amines in wine: agmatine, cadaverine, ethanolamine, histamine, methylamine, 2-phenylethylamine, spermine, spermidine, putrescine, tryptamine and tyramine. Seven amines were found in red and white wines produced in Southern Italy, being present at levels ranging from not detectable to 10.97 mg/L. The most abundant amine resulted ethanolamine, while the polyamine present at the highest concentration was agmatine with maximum levels of 9.92 mg/L. Total biogenic amines content was higher in the red wines.
|Titolo:||HPLC determination of agmatine and other amines in wine.|
|Data di pubblicazione:||2003|
|Appare nelle tipologie:||01.01 Articolo in Rivista|
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|2003_HPLC determination on agmatine and other amines in wine.pdf||Articolo principale||Post-print||Accesso ristretto||Open Access Visualizza/Apri|