title: Determination of biogenic amines in wine by thin-layer chromatography/densitometry.
abstract: Biogenic amines are small-molecular-weight organic bases that can be encountered in all fermented foods, including wine. Ingestion of wine containing biogenic amines, and especially histamine, can result in health nuisances. HPLC is the analytical technique most often employed in the determination of biogenic amines in wine but HPLC-based methods are expensive and time-consuming. A new method, based upon amine dansylation and TLC/densitometry, was developed and validated. This allowed for the determination of histamine, tyramine, putrescine and cadaverine in wine at concentrations between 1 and 20mg/L. Analytical performances adequately complied with the needs of routine wine analysis, moreover the method was high-throughput and inexpensive. A simpler, semi-quantitative version of the method, based on visual evaluation of spot intensity, was also developed.
authors.affiliation: Univ. de Bordeaux, ISVV, Unité de recherche oenologie (EA 4577), 210 chemin de Leysotte, 33882 Villenave d'Ornon cedex, France. taejoung@korea.kr
authors.forename: Andrea
authors.initials: A
authors.lastname: Romano
authors.forename: Hervé
authors.initials: H
authors.lastname: Klebanowski
authors.forename: Stéphane
authors.initials: S
authors.lastname: La Guerche
authors.forename: Luciano
authors.initials: L
authors.lastname: Beneduce
authors.forename: Giuseppe
authors.initials: G
authors.lastname: Spano
authors.forename: Marie-Laure
authors.initials: ML
authors.lastname: Murat
authors.forename: Patrick
authors.initials: P
authors.lastname: Lucas
mesh_terms: D001679:Biogenic Amines / Q000032:analysis*; D002855:Chromatography, Thin Layer / Q000379:methods*; D003720:Densitometry / Q000379:methods*; D005506:Food Contamination / Q000032:analysis; D014920:Wine / Q000032:analysis*
chemical_list: D001679:Biogenic Amines