Biogenic amines in wine and cheese

Show simple item record Švecová, Blanka Janovská, Miroslava
dc.contributor.editor Adam, Martin 2021-09-22T12:24:48Z 2021-09-22T12:24:48Z 2021
dc.identifier.isbn 978-80-7560-387-6
dc.identifier.issn 1211-5541
dc.description.abstract 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. en
dc.format p. 49-60
dc.language.iso en
dc.publisher University of Pardubice en
dc.relation.ispartof Scientific papers of the University of Pardubice. Series A, Faculty of Chemical Technology. 27/2021 en
dc.rights open access en
dc.subject biogenic amines en
dc.subject dansylation en
dc.subject HPLC en
dc.subject wine en
dc.subject cheese en
dc.title Biogenic amines in wine and cheese en
dc.type Article en
dc.peerreviewed yes en
dc.publicationstatus published en

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