HPLC-potentiometric method for determination of biogenic amines in alcoholic beverages: A reliable approach for food quality control

[Display omitted] •HPLC-potentiometric method for quantification of ten underivatized biogenic amines.•Improved selectivity and sensitivity in a greener chemistry context.•Detection limits ranged from 9.3 to 60.5 µg L−1.•The proposed methodology was successfully applied in alcoholic beverages.•Simpl...

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Bibliographic Details
Published in:Food chemistry 2022-03, Vol.372, p.131288-131288, Article 131288
Main Authors: Gil, Renato L., Amorim, Célia G., Montenegro, Maria C.B.S.M., Araújo, Alberto N.
Format: Article
Language:English
Subjects:
Alcoholic beverages
Biogenic amines
Ion-selective electrodes
Liquid chromatography
Potentiometry
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Summary:[Display omitted] •HPLC-potentiometric method for quantification of ten underivatized biogenic amines.•Improved selectivity and sensitivity in a greener chemistry context.•Detection limits ranged from 9.3 to 60.5 µg L−1.•The proposed methodology was successfully applied in alcoholic beverages.•Simple, user-friendly and reliable method for food quality control. Determination of ten biogenic amines in alcoholic beverages by HPLC coupled to a potentiometric detector for food quality control is herein presented. Biogenic amines were separated by ion-pair chromatography on a C18 column using a gradient mobile phase of acetic acid, acetonitrile, and butane-sulfonic acid. Detection was accomplished by a miniaturized amine-selective electrode. The method was validated following ICH and Eurachem guidelines. Linear regression models provided R2 values from 0.9870 ± 0.0019 to 0.9991 ± 0.0014 for tyramine and cadaverine, respectively. Detection and quantification limits depend on the molecular weight of BAs, ranging from 9.3 to 60.5 and from 31.1 to 202.3 µg L−1 for methylamine and spermine, respectively. Repeatability and intermediate precision showed RSD values lower than 5.8 and 8.3%, respectively. Accuracy of assays yielded recovery values from 86.4 to 109.9%. The biogenic amines content in red wine, white wine, and beer samples were 7.54, 5.24, and 4.58 mg L-1, respectively.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2021.131288