Gómez-Alonso Sergio, Hermosín-Gutiérrez Isidro, García-Romero Esteban
Instituto de la Vid y el Vino de Castilla-La Mancha, Ctra. Toledo-Albacete s/n, 13700 Tomelloso, Spain.
J Agric Food Chem. 2007 Feb 7;55(3):608-13. doi: 10.1021/jf062820m.
A method has been developed for the simultaneous analysis of biogenic amines, amino acids, and the ammonium ion in wine and beer. Aminoenones formed by the reaction of amino acids, biogenic amines, and the ammonium ion with the derivatization reagent diethyl ethoxymethylenemalonate are separated by HPLC. Reaction takes place in methanolic alkaline medium for 30 min in an ultrasonic bath. Further heating at 70 degrees C for 2 h produces complete degradation of excess derivatization reagent and byproducts. Comparison of the results of ammonium analysis and enzymatic analysis showed a good correlation (r = 0.953). The proposed analytical method has the following advantages: easy derivatization of wines and beers; quantification of 24 amino acids, nine biogenic amines, and the ammonium ion in a single injection; use of the photodiode array detector; complete degradation of excess derivatization reagent during sample preparation; and detection limits below 0.40 mg/L for amino acids and below 0.06 mg/L for biogenic amines.
已开发出一种同时分析葡萄酒和啤酒中生物胺、氨基酸及铵离子的方法。氨基酸、生物胺和铵离子与衍生化试剂乙氧基甲叉丙二酸二乙酯反应生成的氨基烯酮通过高效液相色谱法分离。反应在甲醇碱性介质中于超声浴中进行30分钟。进一步在70℃加热2小时可使过量的衍生化试剂和副产物完全降解。铵分析结果与酶法分析结果的比较显示出良好的相关性（r = 0.953）。所提出的分析方法具有以下优点：葡萄酒和啤酒的衍生化简便；一次进样可定量24种氨基酸、9种生物胺和铵离子；使用光电二极管阵列检测器；在样品制备过程中过量衍生化试剂完全降解；氨基酸检测限低于0.40mg/L，生物胺检测限低于0.06mg/L。
