title: Rapid HPLC analysis of amino acids and biogenic amines in wines during fermentation and evaluation of matrix effect.
abstract: A rapid HPLC method has been developed for the simultaneous determination of 23 amino acids, 10 biogenic amines and the ammonium ion in wine. Samples were pre-column derivatised with diethyl ethoxymethylenemalonate and separated using reversed-phase HPLC within 30 min. The matrix effect was evaluated when measuring samples taken from different stages of fermentation. Most compounds showed no obvious matrix effect, whereas proline, ethanolamine and spermine had remarkably different responses to variable concentrations of sugar. High concentrations of sugar affected the pH of the derivatisation reaction system; proline, ethanolamine and spermine derivatives were sensitive to this effect. Matrix-matched calibration was used for the quantification of these compounds. Validation of the method showed that it was accurate, reproducible and efficient for the simultaneous determination of amino acids and biogenic amines in wines during fermentation. As a specific application of the method, red wine samples taken from different stages of fermentation were analysed.
authors.affiliation: Centre for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
authors.forename: Ya-Qin
authors.initials: YQ
authors.lastname: Wang
authors.affiliation: Centre for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
authors.forename: Dong-Qing
authors.initials: DQ
authors.lastname: Ye
authors.affiliation: Centre for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
authors.forename: Bao-Qing
authors.initials: BQ
authors.lastname: Zhu
authors.affiliation: Centre for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. Electronic address: guangfengwu@cau.edu.cn.
authors.forename: Guang-Feng
authors.initials: GF
authors.lastname: Wu
authors.affiliation: Centre for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
authors.forename: Chang-Qing
authors.initials: CQ
authors.lastname: Duan
mesh_terms: D000596:Amino Acids / Q000032:analysis*; D001679:Biogenic Amines / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid / Q000379:methods*; D005285:Fermentation; D008314:Malonates / Q000737:chemistry; D014920:Wine / Q000032:analysis*
chemical_list: D000596:Amino Acids; D001679:Biogenic Amines; D008314:Malonates; C044472:diethyl (ethoxymethylene)malonate
keywords: Amino acids; Biogenic amines; Diethyl ethoxymethylenemalonate; Matrix effect; Wine