Free amino acids and biogenic amines in Alicante Monastrell wines

被引：59
作者：
Patricia Arrieta, Marina [1 ,2 ]
Soledad Prats-Moya, Maria [1 ]
机构：
[1] Univ Alicante, Analyt Chem Nutr & Food Sci Dept, E-03080 Alicante, Spain
[2] Catholic Univ Cordoba, Fac Agr Sci, RA-5017 Cordoba, Argentina
来源：
FOOD CHEMISTRY | 2012年 / 135卷 / 03期
关键词：
Biogenic amines; Amino acids; HPLC; Wine; Monastrell; Fondillon; PERFORMANCE LIQUID-CHROMATOGRAPHY; BACTERIA; HISTAMINE; DERIVATIZATION; MONOAMINE; EVOLUTION; TYRAMINE;
D O I：
10.1016/j.foodchem.2012.06.008
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The simultaneous determination of 17 free amino acids and 8 biogenic amines in Alicante Monastrell wines was investigated for the first time. The quantification was carried out by using a RP-HPLC method. based on a pre-column derivatization with o-phthaldialdehyde (OPA) and fluorescence detection. From the results obtained it may be concluded that the most abundant free amino acids were Glu, Arg, Ala Asp, and Lys. None of the wine samples analysed had histamine (HIM) or Tyramine (TYM) levels above the limits considered as a possible toxic risk for healthy individuals. No measurable amounts of cadaverine (CAD) or methylamine (MEA) were found, showing no spoilage symptoms of sensory properties of the wines. Tryptamine (TRM) content was significantly higher in aged wines compared to young wines. However ethanolamine (ETA) content was lower. These data were used to make a preliminary classification of the samples using cluster analysis. (C) 2012 Elsevier Ltd. All rights reserved.
引用
收藏
页码：1511 / 1519
页数：9
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