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Biogenic amines are small-molecular-weight organic bases that can be encountered in all fermented foods, including wine. Ingestion of wine containing biogenic amines, and especially histamine, can result in health nuisances. HPLC is the analytical technique most often employed in the determination of biogenic amines in wine but HPLC-based methods are expensive and time-consuming. A new method, based upon amine dansylation and TLC/densitometry, was developed and validated. This allowed for the determination of histamine, tyramine, putrescine and cadaverine in wine at concentrations between 1 and 20mg/L. Analytical performances adequately complied with the needs of routine wine analysis, moreover the method was high-throughput and inexpensive. A simpler, semi-quantitative version of the method, based on visual evaluation of spot intensity, was also developed. Copyright © 2012 Elsevier Ltd. All rights reserved.


Andrea Romano, Hervé Klebanowski, Stéphane La Guerche, Luciano Beneduce, Giuseppe Spano, Marie-Laure Murat, Patrick Lucas. Determination of biogenic amines in wine by thin-layer chromatography/densitometry. Food chemistry. 2012 Dec 1;135(3):1392-6

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PMID: 22953871

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