title: Harman in alcoholic beverages: pharmacological and toxicological implications.
abstract: Harman, a beta-carboline compound, was identified and quantitated in beer and wine samples using a combination of high performance liquid chromatography with fluorescence detection and gas chromatography-negative chemical ionization mass spectrometry. The concentration of harman in beer (7.3-140.0 ng/ml) was greater than in wine (0.8-10.5 ng/ml) and was not related to alcohol content. The pharmacological and toxicological implications of harman in alcoholic beverages are discussed.
authors.affiliation: Pharmacology Section, Indiana University School of Medicine, Bloomington.
authors.forename: T R
authors.initials: TR
authors.lastname: Bosin
authors.forename: K F
authors.initials: KF
authors.lastname: Faull
mesh_terms: D000434:Alcoholic Beverages / Q000009:adverse effects / Q000032:analysis*; D000470:Alkaloids / Q000032:analysis*; D001515:Beer / Q000032:analysis; D002851:Chromatography, High Pressure Liquid; D006247:Harmine / Q000009:adverse effects / Q000031:analogs & derivatives / Q000032:analysis*; D006801:Humans; D014920:Wine / Q000032:analysis
chemical_list: D000470:Alkaloids; D006247:Harmine; C005010:harman