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A UHPLC method for the simultaneous analysis of biogenic amines, amino acids and ammonium ions in beer

AuthorsRedruello, Begoña ; Ladero Losada, Víctor Manuel ; Río Lagar, Beatriz del ; Fernández García, María ; Martín, M. Cruz ; Álvarez González, Miguel Ángel
KeywordsBiogenic amines
Amino acid
Issue Date15-Feb-2017
CitationFood Chemistry 217: 117–124 (2017)
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.
Chemical 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)
Publisher version (URL)https://doi.org/10.1016/j.foodchem.2016.08.040
Appears in Collections:(IPLA) Artículos
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