| GC-MS ASSESSMENT OF AMINES IN PORT WINE AND GRAPE JUICE AFTER FAST CHLOROFORMATE EXTRACTION/DERIVATIZATION. | |
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MedLine Citation:
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PMID: 21732693 Owner: NLM Status: Publisher |
Abstract/OtherAbstract:
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A simple, reliable and sensitive GC-MS method for the quantification of volatile and non-volatile biogenic amines in Port wines and grape juices was developed and evaluated. The method was based on a previously reported two-phase derivatization procedure with isobutyl chloroformate in a toluene medium, which provide a quantitative reaction in 10 min. Following the derivatization step the excess of reagent was eliminated by treatment with alkaline methanol. The derivatization procedure was performed directly on 1 mL of sample, avoiding any fastidious and time-consuming clean-up extraction steps. The method allows the simultaneous quantification of 22 amines, which can be found in wines methylamine, dimethylamine, ethylamine, diethylamine, propylamine, isopropylamine, butylamine, isobutylamine, amylamine, isoamylamine, 2-methylbutylamine, hexylamine, pyrrolidine, piperidine, morpholine, 1,3-diaminopropane, putrescine, cadaverine, 1,6-diaminohexane, 2-phenylethylamine, histamine and pyrrolidine. Due to the fact that histamine and tyramine derivatives are degraded during the isobutyl chloroformate elimination step, the corresponding determination was made after the removal the excess of derivatizing reagent by evaporating an aliquot of the toluene layer obtained after the reaction. The presented method showed excellent analytical characteristics in what linearity, recovery, repeatability and limit of detections were respected. It was used to assess the concentration of biogenic amines in juice grapes, and Tawny and Vintage Port wines with different aging times. On the whole, the total content of amines in Port wines was low. Most of the amines found in wines have their origin in the raw material used for their elaboration, so the Port winemaking process is not prone to the production of this kind of compounds. Total biogenic amine contents have shown a decrease with the aging of both types of Port wines. |
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Authors:
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S C Cunha; M Faria; Jose Oliveira Fernandes |
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Publication Detail:
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Type: JOURNAL ARTICLE Date: 2011-7-7 |
Journal Detail:
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Title: Journal of agricultural and food chemistry Volume: - ISSN: 1520-5118 ISO Abbreviation: - Publication Date: 2011 Jul |
Date Detail:
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Created Date: 2011-7-7 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 0374755 Medline TA: J Agric Food Chem Country: - |
Other Details:
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Languages: ENG Pagination: - Citation Subset: - |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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