Analysis of Biogenic Amines in Wine

Overview

Biogenic amines are naturally occurring organic bases formed by fermentation processes or bacterial decarboxylation of amino acids. As they can be an indicator of poor hygienic conditions and spoilage of food products, there is a need for analytical methods ensuring compliance with concentration limits. This application note describes a reliable method for the direct analysis of biogenic amines using LC/MS. Ion pair chromatography is used to gain separation of biogenic amines on a reversed phase column avoiding the need of a time-consuming and unspecific derivatization procedure. Exemplary, a Tempranillo red wine is evaluated regarding toxicological thresholds of biogenic amines stated by the European Food Safety Authority.

Key Objectivesï¼š

Elevated levels of biogenic amines are an indicator of poor food quality
Biogenic amines can be reliably analyzed via LC/MS
Direct analysis of underivatized biogenic amines via ion pair chromatography enables high throughput and reproducibility

Brought to you by:

Please complete the form to download the whitepaper.

First Name*

Last Name*

Title

Company*

Address 1*

City*

State

Zip / Post Code*

Country*

Business Phone*

Email Address*

Confirm Email Address*

Job Level

I would like to receive more information on products and services from the American Chemical Society

Agilent wants to keep in touch with you. Please let us know your preference.

Yes, I would like an Agilent Representative to contact me by telephone or email.

Yes, I would like to receive updates about Agilent products, services and events. For full details on how Agilent will treat your information, please visit https://www.agilent.com/home/privacy-policy

*By submitting this form, you agree to receive more information on related products and services from the American Chemical Society (ACS Publications) via email, in accordance with the ACS Privacy Policy .