Department of Management, Sapienza University of Rome, Via del Castro Laurenziano 9, 00161 Rome, Italy.
Int J Environ Res Public Health. 2021 Sep 27;18(19):10159. doi: 10.3390/ijerph181910159.
Biogenic amines (BAs) are natural contaminants of wine that originate from decarboxylase microorganisms involved in fermentation processes. The primary relevance of biogenic amines in food could have both toxic effects on consumers' health (i.e., allergic reactions, nausea, tremors, etc.), if present at high concentrations, and concurrently it can be considered as a remarkable indicator of quality and/or freshness. Therefore, the presence of nine biogenic amines [Tryptamine (TRP), ß-phenylethylamine (ß-PEA), putrescine (PUT), cadaverine (CAD), histamine (HIS), serotonin (SER), tyramine (TYR), spermidine (SPD), and spermine (SPM)] was investigated in red and white wine samples, which differed in the winemaking processes. The qualitative-quantitative determination of BAs was carried out by chromatographic methods (HPLC-UV/Vis and LC-ESI-MS). The analysis showed that both winemaking processes had all the nine BAs considered in the study at different amounts. Data showed that red wines had a higher concentration of PUT (10.52 mg L), TYR (7.57 mg L), and HIS (6.5 mg L), the BAs most involved in food poisoning, compared to white wines, probably related to the different type of fermentation (alcoholic and malolactic).
生物胺（BAs）是葡萄酒中的天然污染物，来源于参与发酵过程的脱羧微生物。生物胺在食品中的主要相关性可能既有消费者健康的毒性影响（即过敏反应、恶心、震颤等），如果存在于高浓度下，同时也可以被认为是质量和/或新鲜度的显著指标。因此，研究了不同酿造工艺的红葡萄酒和白葡萄酒样品中九种生物胺[色胺（TRP）、ß-苯乙胺（ß-PEA）、腐胺（PUT）、尸胺（CAD）、组胺（HIS）、血清素（SER）、酪胺（TYR）、亚精胺（SPD）和精胺（SPM）]的存在情况。通过色谱方法（HPLC-UV/Vis 和 LC-ESI-MS）进行了 BAs 的定性定量测定。分析表明，两种酿造工艺都在不同程度上存在研究中考虑的所有九种 BAs。数据显示，与白葡萄酒相比，红葡萄酒中 PUT（10.52mg/L）、TYR（7.57mg/L）和 HIS（6.5mg/L）的浓度更高，这些 BAs 最容易引起食物中毒，这可能与不同类型的发酵（酒精发酵和苹果酸-乳酸发酵）有关。
