Biogenic Amines in Wines and Pomegranate Molasses-A Non-Ionic Micellar Electrokinetic Chromatography Assay with Laser-Induced Fluorescence Detection


Uzaşçı S., Başkan S., Erim F. B.

FOOD ANALYTICAL METHODS, vol.5, no.1, pp.104-108, 2012 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 5 Issue: 1
  • Publication Date: 2012
  • Doi Number: 10.1007/s12161-011-9220-6
  • Journal Name: FOOD ANALYTICAL METHODS
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.104-108
  • Keywords: Biogenic amines, Brij 35, Wine, Pomegranate molasses, Food, MEKC, CAPILLARY-ELECTROPHORESIS, ELECTROMIGRATION METHODS, MASS-SPECTROMETRY, ACIDS, JUICES, DERIVATIZATION, HEALTH, TIME, CE
  • Istanbul Technical University Affiliated: Yes

Abstract

Biogenic amines in wine samples and pomegranate molasses were detected and quantified by a nonionic micellar electrokinetic chromatography method coupled to laser-induced fluorescence detection. The method provides a satisfactory and fast separation of seven biogenic amines and matrix peaks in food samples in less than 9 min. Detection limits are between 0.42 and 1.26 nM, and precisions were lower than 3% RSD for peak areas. The recovery values were between 93% and 104%, depending on the food matrix. The method is sensitive and rapid and widely applicable for the determination of biogenic amines in wine samples and fruit molasses.