Biogenic amines content in different wine samples

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F15%3A63523459" target="_blank" >RIV/70883521:28110/15:63523459 - isvavai.cz</a>

Result on the web

<a href="https://www.jmbfs.org/wp-content/uploads/2015/02/Kantor2.pdf" target="_blank" >https://www.jmbfs.org/wp-content/uploads/2015/02/Kantor2.pdf</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.15414/jmbfs.2015.4.special1.37-40" target="_blank" >10.15414/jmbfs.2015.4.special1.37-40</a>

Result language

angličtina

Original language name

Biogenic amines content in different wine samples

Original language description

Twenty-five samples of different Slovak wines before and after filtration were analysed in order to determine the content of eight biogenic amines (tryptamine, phenylalanine, putrescine, cadaverine, histamine, tyramine, spermidine and spermine). The method involves extraction of biogenic amines from wine samples with used dansyl chloride. Ultra-high performance liquid chromatography (UHPLC) was used for determination of biogenic amines equipped with a Rapid Resolution High Definition (RRHD), DAD detectors and Extend-C18 LC column (50 mm x 3.0 mm ID, 1.8 mu m particle size). In this study the highest level of biogenic amine in all wine samples represent tryptamine (TRM) with the highest content 170.9 +/- 5.3 mg/L in Pinot Blanc wine. Phenylalanine (PHE) cadaverine (CAD), histamine (HIS) and spermidine (SPD) were not detected in all wines; mainly SPD was not detected in 16 wines, HIS not detected in 14 wines, PHE and CAD not detected in 2 wines. Tyramine (TYR), spermine (SPN) and putrescine (PUT) were detected in all wines, but PUT and SPN in very low concentration. The worst wine samples with high biogenic amine content were Saint Laurent (BF), Pinot Blanc (S) and Pinot Noir (AF).

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

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Continuities

V - Vyzkumna aktivita podporovana z jinych verejnych zdroju

Publication year

2015

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Journal of Microbiology, Biotechnology and Food Sciences

ISSN

1338-5178

e-ISSN

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Volume of the periodical

4

Issue of the periodical within the volume

1

Country of publishing house

SK - SLOVAKIA

Number of pages

4

Pages from-to

37-40

UT code for WoS article

000458093600009

EID of the result in the Scopus database

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