Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, C/ P. García González n°2, 41012 Sevilla, Spain.
Food Chem. 2013 Dec 1;141(3):2713-9. doi: 10.1016/j.foodchem.2013.05.087. Epub 2013 May 31.
This paper reports the determination of biogenic amines by high-performance liquid chromatography (HPLC) and fluorescence detection after derivatization with 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate (AQC) in balsamic, apple, and red, white, and Sherry wine vinegars. A solid-phase extraction (SPE) with mixed-mode resins method was used before analysis. The method was successfully validated obtaining adequate values of selectivity, response linearity, precision, accuracy, and low detection and quantification limits. The total content of biogenic amines in vinegars ranged from 23.35 to 1445.2 μg/L, being lower than those reported in wines. Putrescine was the amine that showed the highest concentrations in most samples. Methylamine and phenylethylamine were not determined in any vinegar. Balsamic and "Pedro Ximénez" Sherry vinegars reached the highest amounts of biogenic amines, while apple, white and Sherry wine vinegars had the lowest concentrations. Principal component analysis using the biogenic amines as variables, allowed to separate the different kind of vinegars, excepting red vinegars.
本文报道了采用 6-氨基喹啉基-N-羟基琥珀酰亚胺基碳酸酯（AQC）衍生化，高效液相色谱（HPLC）和荧光检测法测定香醋、苹果、红、白和雪利酒醋中的生物胺。在分析前采用混合模式树脂固相萃取（SPE）法。该方法经过验证，具有足够的选择性、响应线性、精密度、准确度和较低的检测限和定量限。醋中生物胺的总含量范围为 23.35 至 1445.2μg/L，低于葡萄酒中的含量。在大多数样品中，腐胺的浓度最高。在任何醋中均未检测到甲胺和苯乙胺。香醋和“佩德罗·希梅内斯”雪利酒醋中的生物胺含量最高，而苹果、白葡萄酒和雪利酒醋中的生物胺含量最低。主成分分析采用生物胺作为变量，可将不同类型的醋（红葡萄酒除外）分开。
