HPLC determination on agmatine and other amines in wine
Fernanda Galgano,
Marisa Caruso,
Fabio Favati,
Patrizia Romano
Affiliations
Fernanda Galgano
Dipartimento di Biologia, Difesa e Biotecnologie Agro-Forestali, Università degli Studi della Basilicata, Campus Macchia Romana, 85100 Potenza, Italy; Dipartimento di Biologia DBAF, Campus Macchia Romana 85100 Potenza, Italy
Marisa Caruso
Dipartimento di Biologia, Difesa e Biotecnologie Agro-Forestali, Università degli Studi della Basilicata, Campus Macchia Romana, 85100 Potenza, Italy; Dipartimento di Biologia DBAF, Campus Macchia Romana 85100 Potenza, Italy
Fabio Favati
Dipartimento di Biologia, Difesa e Biotecnologie Agro-Forestali, Università degli Studi della Basilicata, Campus Macchia Romana, 85100 Potenza, Italy; Dipartimento di Biologia DBAF, Campus Macchia Romana 85100 Potenza, Italy
Patrizia Romano
Dipartimento di Biologia, Difesa e Biotecnologie Agro-Forestali, Università degli Studi della Basilicata, Campus Macchia Romana, 85100 Potenza, Italy; Dipartimento di Biologia DBAF, Campus Macchia Romana 85100 Potenza, Italy
An optimised HPLC analysis is described for the determination by dansylation of the following 11 biogenic amines in wine: agmatine, cadaverine, ethanolamine, histamine, methylamine, 2-phenylethylamine, spermine, spermidine, putrescine, tryptamine and tyramine. Seven amines were found in red and white wines produced in Southern Italy, being present at levels ranging from not detectable to 10.97 mg/L. The most abundant amine resulted ethanolamine, while the polyamine present at the highest concentration was agmatine with maximum levels of 9.92 mg/L. Total biogenic amines content was higher in the red wines.
