Rivas Gonzalo J C, Garcia Moreno C, Gomez Cerro A, Mariné Font A
J Assoc Off Anal Chem. 1979 Mar;62(2):272-5.
A method is described for determining tyramine in wine by sand column extraction in an alkaline medium with anhydrous sodium sulfate. Tyramine is identified and quantitated by spectrofluorometry after the final extract is reacted with alpha-nitroso-beta-naphthol; identity is confirmed by thin layer chromatography. The average recovery was 98.93%. The method is applied to samples of 3 different wines obtained throughout the vinification process. Tyramine, which was not present in the must, appears in considerable quantities 15 days after the vinification process has begun.
描述了一种通过在碱性介质中用无水硫酸钠进行砂柱萃取来测定葡萄酒中酪胺的方法。最终提取物与α-亚硝基-β-萘酚反应后，通过荧光分光光度法对酪胺进行鉴定和定量；通过薄层色谱法确认其身份。平均回收率为98.93%。该方法应用于在整个酿酒过程中获得的3种不同葡萄酒的样品。在葡萄汁中不存在的酪胺，在酿酒过程开始15天后大量出现。
