Abstrakt:
Biogenic amines in ten samples of wine and five samples of cheese were determined
using an HPLC-UV-MS method. Inevitable derivatization was performed with the
reagent dansyl chloride, and the derivatives prepared were analysed under optimized
chromatographic conditions in reversed phase mode. An octadecylsilicagel column
(C18) was used for the separation of ten selected biogenic amines derivatives which
were eluted using the mobile phase composed of 5 mM ammonium formate and
acetonitrile at a flow-rate 0.6 mL min−1 and detected at the wavelength 254 nm. Basic
validation of this method was carried out as well. Limits of detection and quantitation,
external standard calibration, intra-day repeatability and inter-day reproducibility for
spectrophotometric detection were determined. Five various red wines, four white wines
and one rosé wine contained very small amounts of biogenic amines. The highest total
content was approximately 2.5 mg L−1, which represents a relatively low content in
comparison with some results published in literature. Similarly, the content of biogenic
amines in cheeses analysed was lower than expected, even in case of fermented cheeses.
The highest content was found in one of the typical Czech fermented cheeses called
Romadur and being 3.9 mg in 100 g cheese.
