title: A survey of biogenic amines in vinegars.
abstract: This paper reports the determination of biogenic amines by high-performance liquid chromatography (HPLC) and fluorescence detection after derivatization with 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate (AQC) in balsamic, apple, and red, white, and Sherry wine vinegars. A solid-phase extraction (SPE) with mixed-mode resins method was used before analysis. The method was successfully validated obtaining adequate values of selectivity, response linearity, precision, accuracy, and low detection and quantification limits. The total content of biogenic amines in vinegars ranged from 23.35 to 1445.2 μg/L, being lower than those reported in wines. Putrescine was the amine that showed the highest concentrations in most samples. Methylamine and phenylethylamine were not determined in any vinegar. Balsamic and "Pedro Ximénez" Sherry vinegars reached the highest amounts of biogenic amines, while apple, white and Sherry wine vinegars had the lowest concentrations. Principal component analysis using the biogenic amines as variables, allowed to separate the different kind of vinegars, excepting red vinegars.
authors.affiliation: Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, C/ P. García González n°2, 41012 Sevilla, Spain.
authors.forename: J L
authors.initials: JL
authors.lastname: Ordóñez
authors.forename: R M
authors.initials: RM
authors.lastname: Callejón
authors.forename: M L
authors.initials: ML
authors.lastname: Morales
authors.forename: M C
authors.initials: MC
authors.lastname: García-Parrilla
mesh_terms: D019342:Acetic Acid / Q000737:chemistry*; D001679:Biogenic Amines / Q000032:analysis* / Q000302:isolation & purification; D002851:Chromatography, High Pressure Liquid / Q000295:instrumentation / Q000379:methods*; D052616:Solid Phase Extraction
chemical_list: D001679:Biogenic Amines; D019342:Acetic Acid
keywords: AQC; Biogenic amines; HPLC; Solid-phase extraction; Vinegar