Bioactive amines are nitrogenous compounds that can be classified by their formation pathway and biological functions. During the novo polyamine biosynthesis, natural polyamines are formed and play a variety of biological roles; in contrary, biogenic amines are detrimental to health and originate from the decarboxylation of the corresponding amino acid. The presence of biogenic amines in foods depends on the presence of microorganisms capable of decarboxylate amino acids, favourable conditions for their growth and enzyme activation, proteins and amino acids availability. In the case of wine, biogenic amines can originate from the grape or produced during alcoholic fermentation by yeast or malolactic fermentation by bacteria. High intake of biogenic amines is dangerous and can cause nausea, respiratory distress, hot flushes, sweating, heart palpitation, headache, hyper- or hypotension. The most biologically active amines are histamine and tyramine and the simultaneous presence of other amines (putrescine, cadaverine), alcohol and acetaldehyde can potentiate their negative effects. For the determination of amines in wine, the most extensively used method is HPLC. As biogenic amines and polyamines neither exhibit satisfactory absorption at the visible or ultraviolet wavelengths, nor have fluorescence properties, a chemical derivatization is usually necessary for their HPLC detection. However this step increases time analysis and also the risk of low recovery and contamination. To overcome these drawbacks, has been developed a novel and direct injection method using LC-MS for the determination of 9 bioactive amines in wine samples.
Direct analisys of underivatized by bioactive amines in wine using liquid chromatography-electrospray ionization mass spectrometry / Chiacchierini, Ernesto; D., Di Corcia; Mele, Giustino; Restuccia, Donatella; Vinci, Giuliana. - STAMPA. - 1:(2005), pp. 679-679. (Intervento presentato al convegno 29° International Symposium on High Performance Liquid Phase Separations and Related Techniques tenutosi a Stockholm (Sweden) nel 25-30 giugno 2005).
Direct analisys of underivatized by bioactive amines in wine using liquid chromatography-electrospray ionization mass spectrometry
CHIACCHIERINI, Ernesto;MELE, Giustino;RESTUCCIA, DONATELLA;VINCI, Giuliana
2005
Abstract
Bioactive amines are nitrogenous compounds that can be classified by their formation pathway and biological functions. During the novo polyamine biosynthesis, natural polyamines are formed and play a variety of biological roles; in contrary, biogenic amines are detrimental to health and originate from the decarboxylation of the corresponding amino acid. The presence of biogenic amines in foods depends on the presence of microorganisms capable of decarboxylate amino acids, favourable conditions for their growth and enzyme activation, proteins and amino acids availability. In the case of wine, biogenic amines can originate from the grape or produced during alcoholic fermentation by yeast or malolactic fermentation by bacteria. High intake of biogenic amines is dangerous and can cause nausea, respiratory distress, hot flushes, sweating, heart palpitation, headache, hyper- or hypotension. The most biologically active amines are histamine and tyramine and the simultaneous presence of other amines (putrescine, cadaverine), alcohol and acetaldehyde can potentiate their negative effects. For the determination of amines in wine, the most extensively used method is HPLC. As biogenic amines and polyamines neither exhibit satisfactory absorption at the visible or ultraviolet wavelengths, nor have fluorescence properties, a chemical derivatization is usually necessary for their HPLC detection. However this step increases time analysis and also the risk of low recovery and contamination. To overcome these drawbacks, has been developed a novel and direct injection method using LC-MS for the determination of 9 bioactive amines in wine samples.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.