Histaminol: identification and HPLC analysis of a novel compound in wine.
Histaminol, a minor histamine metabolite originating from imidazole acetaldehyde, has been detected in a food matrix as complex as wine. The standard molecule was synthesized, and subsequently the chemical structure was confirmed by ESI-MS and NMR measurements. The development, optimization, and in-house validation of a HPLC-DAD chromatographic method for the quantitative determination of histaminol in wine are described and discussed. The expanded uncertainty (U(k=2)) of the procedure was estimated as 11.06%. Twenty commercial Italian wine samples were selected. All samples (16 red and 4 white wines) were analyzed after a C-18 SPE cartridge fractionation procedure. The content of this alcohol was in the range of 0.289-1.094 mg/L (minimum and maximum values were obtained for Nero d'Avola vintage 2007 and Barolo vintage 1969, respectively).
Bordiga
Matteo
M
DiSCAFF and DFB (Drug and Food Biotechnology) Center, Università degli Studi del Piemonte Orientale A. Avogadro, Via Bovio 6, 28100 Novara, Italy. matteo.bordiga@pharm.unipmn.it
Travaglia
Fabiano
F
Locatelli
Monica
M
Arlorio
Marco
M
Coïsson
Jean Daniel
JD
D002851:Chromatography, High Pressure Liquid; D006632:Histamine / Q000031:analogs & derivatives* / Q000032:analysis / Q000138:chemical synthesis / Q000737:chemistry; D007558:Italy; D021241:Spectrometry, Mass, Electrospray Ionization; D053719:Tandem Mass Spectrometry; D014920:Wine / Q000032:analysis*
D006632:Histamine; C049391:histaminol