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dc.contributor.authorRedruello, Begoñaes_ES
dc.contributor.authorLadero Losada, Víctor Manueles_ES
dc.contributor.authorRío Lagar, Beatriz deles_ES
dc.contributor.authorFernández García, Maríaes_ES
dc.contributor.authorMartín, M. Cruzes_ES
dc.contributor.authorÁlvarez González, Miguel Ángeles_ES
dc.date.accessioned2017-01-24T13:10:59Z-
dc.date.available2017-01-24T13:10:59Z-
dc.date.issued2017-02-15-
dc.identifier.citationFood Chemistry 217: 117–124 (2017)es_ES
dc.identifier.issn0308-8146-
dc.identifier.urihttp://hdl.handle.net/10261/142937-
dc.description.abstractThis paper reports a novel UHPLC method for simultaneously quantifying nine biogenic amines, 21 amino acids, and ammonium ions, in beer. Precision values of standard curves slopes were lower than 3.4% and recovery was between 85% and 106%, indicating the absence of matrix effect. Linear calibration curves were obtained for analyte concentrations between two and four orders of magnitude (R2 > 0.996). Repeatability tests returned mean variations of 3.2% and 0.5% for beer and a standard solution, respectively. Sensitivity ranged between 0.03 mg/L and 0.63 mg/L for the biogenic amines, and 0.05 mg/L and 5.19 mg/L for other compounds. Original data on the habitual presence of ethanolamine in beers are presented. The method allows for more samples to be assayed per unit time, it uses less solvent than other techniques and therefore reduces costs and the associated waste. It could be a valuable tool for monitoring the safety and quality of beers.es_ES
dc.description.abstractChemical compounds studied in this article: Diethylethoxymethylenemalonate (PubChem CID: 6871); Ethanolamine (PubChem CID: 700); Agmatine (PubChem CID: 199); Histamine (PubChem CID: 774); Tyramine (PubChem CID: 5610); Ethylamine (PubChem CID: 6341); Putrescine (PubChem CID: 1045); Cadaverine (PubChem CID: 273); Tryptamine (PubChem CID: 1150); β-Phenylethylamine (PubChem CID: 1001)es_ES
dc.description.sponsorshipThis work was performed with the financial support of the Spanish Ministry of Economy and Competitiveness (AGL2013-45431-R), and via the GRUPIN14-137 project (the latter is co-financed by the Plan for Science, Technology and Innovation of the Principality of Asturias 2014–2017 and European Regional Development Funds). The authors thank Adrian Burton for language and editing assistance.es_ES
dc.language.isoenges_ES
dc.publisherElsevieres_ES
dc.relation.isversionofPostprintes_ES
dc.rightsopenAccessen_EN
dc.subjectBiogenic amineses_ES
dc.subjectAmino acides_ES
dc.subjectUHPLCes_ES
dc.subjectDEEMMes_ES
dc.subjectBeeres_ES
dc.titleA UHPLC method for the simultaneous analysis of biogenic amines, amino acids and ammonium ions in beeres_ES
dc.typeartículoes_ES
dc.identifier.doi10.1016/j.foodchem.2016.08.040-
dc.description.peerreviewedPeer reviewedes_ES
dc.relation.publisherversionhttps://doi.org/10.1016/j.foodchem.2016.08.040es_ES
dc.embargo.terms2018-02-15es_ES
dc.rights.licensehttp://creativecommons.org/licenses/by-nc-nd/4.0/-
dc.contributor.funderMinisterio de Economía y Competitividad (España)es_ES
dc.contributor.funderPrincipado de Asturiases_ES
dc.contributor.funderEuropean Commissiones_ES
dc.relation.csices_ES
oprm.item.hasRevisionno ko 0 false*
dc.identifier.funderhttp://dx.doi.org/10.13039/501100003329es_ES
dc.identifier.funderhttp://dx.doi.org/10.13039/501100000780es_ES
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