Izquierdo-Pulido M, Albalá-Hurtado S, Mariné-Font A, Vidal-Carou M C
Unitat de Nutrició i Bromatologia, Facultat de Farmacia, Universitat de Barcelona, Spain.
Z Lebensm Unters Forsch. 1996 Dec;203(6):507-11. doi: 10.1007/BF01193154.
Ten biogenic amines in Spanish beers were studied using HPLC, Agmatine, tyramine and putrescine were the prevailing amines, while histamine, beta-phenylethylamine, tryptamine, cadaverine, spermine and spermidine were detected at relatively low levels (in general < 2 mg/l). On the basis of the wide range of levels observed for tyramine (from 1.90 to 31.55 mg/l), the consumption of beer requires restriction in patients receiving monoamine oxidase inhibitor drugs. Biogenic amine levels in beers of the same type from the same company and from different companies were monitored every month over 1 year. Agmatine and putrescine levels showed minimal fluctuations in beers from the same company as well as from different breweries. Raw materials and brewing conditions would not affect the levels of those amines. However, tyramine levels were subject to wide fluctuations in beers produced by particular breweries irrespective of whether they were produced by the same company. Relatively high levels of tyramine were specific to some breweries.
采用高效液相色谱法对西班牙啤酒中的十种生物胺进行了研究。胍丁胺、酪胺和腐胺是主要的胺类，而组胺、β-苯乙胺、色胺、尸胺、精胺和亚精胺的含量相对较低（一般<2mg/L）。鉴于观察到酪胺的含量范围很广（从1.90到31.55mg/L），服用单胺氧化酶抑制剂药物的患者需要限制啤酒的饮用量。对同一家公司以及不同公司生产的同一类型啤酒中的生物胺水平进行了为期1年的每月监测。胍丁胺和腐胺的含量在同一家公司以及不同啤酒厂生产的啤酒中波动最小。原材料和酿造条件不会影响这些胺类的含量。然而，特定啤酒厂生产的啤酒中酪胺含量波动很大，无论这些啤酒是否由同一家公司生产。相对较高的酪胺含量是某些啤酒厂特有的。
