Vidal-Carou M C, Izquierdo-Pulido M L, Mariné-Font A
University of Barcelona, Nutrition and Food Science Unit, Faculty of Pharmacy, Spain.
J Assoc Off Anal Chem. 1989 May-Jun;72(3):412-5.
The spectrofluorometric determination of histamine in wines, other alcoholic beverages, and vinegars is described. Histamine is extracted with n-butanol, transferred to hydrochloric acid, and subjected to a condensation reaction with o-phthalaldehyde (OPT). The method was tested for sensitivity (0.03 ppm limit of detection and 0.08 ppm limit of determination), precision (6.4% CV for a content of 1.25 ppm and 19.5% CV for a content of 0.25 ppm), accuracy (97.1%), recovery (90.6-96.9%), and lack of interference by histidine. The method can be applied to wine, must, beer, champagne, cider, vermouth, and vinegar with satisfactory results.
本文描述了葡萄酒、其他酒精饮料和醋中组胺的荧光分光光度测定法。组胺用正丁醇萃取，转移至盐酸中，然后与邻苯二甲醛（OPT）进行缩合反应。对该方法的灵敏度（检测限为0.03 ppm，测定限为0.08 ppm）、精密度（含量为1.25 ppm时变异系数为6.4%，含量为0.25 ppm时变异系数为19.5%）、准确度（97.1%）、回收率（90.6 - 96.9%）以及不受组氨酸干扰进行了测试。该方法可应用于葡萄酒、葡萄汁、啤酒、香槟、苹果酒、味美思和醋，结果令人满意。
