Jayarajah Christine N, Skelley Alison M, Fortner Angela D, Mathies Richard A
Department of Chemistry, University of California, Berkeley, California 94720, USA.
Anal Chem. 2007 Nov 1;79(21):8162-9. doi: 10.1021/ac071306s. Epub 2007 Sep 25.
A portable microfabricated capillary electrophoresis (CE) instrument is used for the determination of neurologically active biogenic amines, especially tyramine and histamine, in fermented beverages. The target molecules are labeled on their primary amino groups with fluorescamine in a 10-min reaction, and the samples analyzed directly, producing a detailed electropherogram in only 120 s on a microfabricated glass CE device containing 21.4-cm-long separation channels. Tyramine was found mainly in red wines at <1-3.4 mg/L, while the histamine content of these samples ranged from 1.8 to 19 mg/L. The highest levels of histamine (20-40 mg/L) were found in sake. The analysis of samples drawn from grape crush through malolactic fermentation in four varieties of zinfandel red wines revealed that histamine and tyramine are produced during yeast and malolactic fermentation, respectively. Following malolactic fermentation, the histamine content in these samples ranged from 3.3 to 30 mg/L, and the tyramine content ranged from 1.0 to 3.0 mg/L. This highly sensitive and rapid lab-on-a-chip analysis method establishes the feasibility of monitoring neurologically active amine content and potentially other chemically and allergenically important molecules in our food supply.
一种便携式微制造毛细管电泳（CE）仪器用于测定发酵饮料中具有神经活性的生物胺，特别是酪胺和组胺。目标分子在其伯氨基上用荧光胺标记，反应10分钟，然后直接对样品进行分析，在含有21.4厘米长分离通道的微制造玻璃CE装置上仅需120秒就能生成详细的电泳图。发现酪胺主要存在于红葡萄酒中，含量<1 - 3.4毫克/升，而这些样品中的组胺含量在1.8至19毫克/升之间。清酒中组胺含量最高（20 - 40毫克/升）。对四种仙粉黛红葡萄酒从葡萄压榨到苹果酸乳酸发酵过程中抽取的样品进行分析发现，组胺和酪胺分别在酵母发酵和苹果酸乳酸发酵过程中产生。苹果酸乳酸发酵后，这些样品中的组胺含量在3.3至30毫克/升之间，酪胺含量在1.0至3.0毫克/升之间。这种高度灵敏且快速的芯片实验室分析方法确立了监测我们食物供应中具有神经活性的胺含量以及潜在的其他化学和过敏方面重要分子的可行性。
