Desenvolvimento e validação de um método analítico para a determinação de histamina em vinhos utilizando cromatografia líquida de alta eficiência com detecção por fluorescência Development and validation of an analytical method for the determination of histamine in wines using high performance liquid chromatography with fluorescence detection

Abstract

A rapid and efficient method for the analysis of histamine in wines using HPLC with fluorescence detection after derivatization was developed and validated. The method LOD and LOQ values were 0.25 and 0.50 mg L-1 respectively. The repeatability and intermediary precision for the instrument and for the method presented RSD values of 3.7 and 2.9%, and 6.0 and 5.6%, respectively. The recoveries were 95.5 and 89.9% for the fortification levels of 2 and 10 mg L-1. The method was applied to determine the histamine content in Cabernet Sauvignon wines, which presented values between 1.2 and 5.7 mg L-1.

Keywords

• histamine
• wine
• HPLC-fluorescence