Ibe A, Saito K, Nakazato M, Kikuchi Y, Fujinuma K, Nishima T
Tokyo Metropolitan Research Laboratory of Public Health, Department of Food Hygiene and Nutrition, Japan.
J Assoc Off Anal Chem. 1991 Jul-Aug;74(4):695-8.
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-propylamine (Pr), iso- and n-butylamine (Bu), iso- and n-amylamine (Am), pyrrolidine (PY), 2-phenethylamine (PH), tryptamine (TR), putrescine (PU), cadaverine (CA), histamine (HI), tyramine (TY), and spermidine (SP). The amines in white and red wine were applied to a column of Amberlite 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 micrograms PU/mL in red wine, and 5.11 micrograms iso-Am/mL in white wine. The total levels of amines in red wine were comparatively higher than in white wine.
本文描述了一种液相色谱（LC）方法，用于通过丹磺酰化法测定葡萄酒中发现的以下16种生物胺：甲胺（MM）、乙胺（EM）、异丙胺和正丙胺（Pr）、异丁胺和正丁胺（Bu）、异戊胺和正戊胺（Am）、吡咯烷（PY）、2-苯乙胺（PH）、色胺（TR）、腐胺（PU）、尸胺（CA）、组胺（HI）、酪胺（TY）和亚精胺（SP）。在用水冲洗并以1N盐酸洗脱后，将白葡萄酒和红葡萄酒中的胺类物质应用于Amberlite CG-50 I型树脂（钠型）柱。将该洗脱液减压蒸发至干，并与丹磺酰氯（DNS）进行衍生化反应。使用乙腈-水梯度洗脱，在Finepak SIL C18S和LiChrosorb RP-8柱上进行LC分离。通过该方法对市售葡萄酒进行检测时，发现大多数样品含有12种胺类物质，包括异戊胺、尸胺、腐胺、酪胺等。这些胺类物质的最高含量在红葡萄酒中为4.84微克腐胺/毫升，在白葡萄酒中为5.11微克异戊胺/毫升。红葡萄酒中胺类物质的总含量相对高于白葡萄酒。
