Original research articles

HPLC determination on agmatine and other amines in wine

Abstract

An optimised HPLC analysis is described for the determination by dansylation of the following 11 biogenic amines in wine: agmatine, cadaverine, ethanolamine, histamine, methylamine, 2-phenylethylamine, spermine, spermidine, putrescine, tryptamine and tyramine. Seven amines were found in red and white wines produced in Southern Italy, being present at levels ranging from not detectable to 10.97 mg/L. The most abundant amine resulted ethanolamine, while the polyamine present at the highest concentration was agmatine with maximum levels of 9.92 mg/L. Total biogenic amines content was higher in the red wines.

Authors


Fernanda Galgano

Affiliation : Dipartimento di Biologia, Difesa e Biotecnologie Agro-Forestali, Università degli Studi della Basilicata, Campus Macchia Romana, 85100 Potenza, Italy; Dipartimento di Biologia DBAF, Campus Macchia Romana 85100 Potenza, Italy


Marisa Caruso

Affiliation : Dipartimento di Biologia, Difesa e Biotecnologie Agro-Forestali, Università degli Studi della Basilicata, Campus Macchia Romana, 85100 Potenza, Italy; Dipartimento di Biologia DBAF, Campus Macchia Romana 85100 Potenza, Italy


Fabio Favati

Affiliation : Dipartimento di Biologia, Difesa e Biotecnologie Agro-Forestali, Università degli Studi della Basilicata, Campus Macchia Romana, 85100 Potenza, Italy; Dipartimento di Biologia DBAF, Campus Macchia Romana 85100 Potenza, Italy


Patrizia Romano

Affiliation : Dipartimento di Biologia, Difesa e Biotecnologie Agro-Forestali, Università degli Studi della Basilicata, Campus Macchia Romana, 85100 Potenza, Italy; Dipartimento di Biologia DBAF, Campus Macchia Romana 85100 Potenza, Italy

romano@unibas.it

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