Univ. de Bordeaux, ISVV, Unité de recherche oenologie (EA 4577), 210 chemin de Leysotte, 33882 Villenave d'Ornon cedex, France.
Food Chem. 2012 Dec 1;135(3):1392-6. doi: 10.1016/j.foodchem.2012.06.022. Epub 2012 Jun 23.
Biogenic amines are small-molecular-weight organic bases that can be encountered in all fermented foods, including wine. Ingestion of wine containing biogenic amines, and especially histamine, can result in health nuisances. HPLC is the analytical technique most often employed in the determination of biogenic amines in wine but HPLC-based methods are expensive and time-consuming. A new method, based upon amine dansylation and TLC/densitometry, was developed and validated. This allowed for the determination of histamine, tyramine, putrescine and cadaverine in wine at concentrations between 1 and 20mg/L. Analytical performances adequately complied with the needs of routine wine analysis, moreover the method was high-throughput and inexpensive. A simpler, semi-quantitative version of the method, based on visual evaluation of spot intensity, was also developed.
生物胺是小分子有机碱基，可存在于所有发酵食品中，包括葡萄酒。摄入含有生物胺的葡萄酒，特别是组胺，可能会对健康造成危害。HPLC 是最常用于葡萄酒中生物胺测定的分析技术，但基于 HPLC 的方法昂贵且耗时。本研究建立并验证了一种新的基于胺 Dansylation 和 TLC/密度测定法的方法，该方法可用于检测浓度在 1 至 20mg/L 之间的葡萄酒中的组胺、酪胺、腐胺和尸胺。分析性能充分满足常规葡萄酒分析的需要，此外，该方法高通量且成本低廉。还开发了一种基于斑点强度目视评估的更简单、半定量的方法版本。
