Biogenic amine determination in wines using solid-phase extraction: a comparative study.

Area of Science:

• Analytical Chemistry
• Food Chemistry
• Wine Analysis

Background:

• Biogenic amines in wine are typically analyzed using high-performance liquid chromatography (HPLC) after direct derivatization.
• Accurate quantification of biogenic amines is crucial for wine quality and safety assessment.
• Existing methods can be complex and may require further optimization for cleaner sample matrices.

Purpose of the Study:

• To develop and optimize a novel solid-phase extraction (SPE) method for isolating biogenic amines in wine.
• To simplify the analytical procedure for biogenic amine determination.
• To achieve cleaner chromatograms and improve the reliability of wine analysis.

Main Methods:

• Development of a solid-phase extraction (SPE) method utilizing mixed-mode resins (Oasis MCX).
• Optimization of the SPE process, including loading, washing, and elution stages.
• Analysis of biogenic amines using high-performance liquid chromatography (HPLC).

Main Results:

• The optimized SPE method provides a simple procedure yielding clean chromatograms.
• Relative standard deviation (%RSD) for retention times was <0.3%, and for relative areas was <6%.
• Achieved limits of quantification below 0.16 mg L(-1) for all tested amines.

Conclusions:

• The developed SPE method offers an efficient and reliable approach for biogenic amine isolation in wine.
• This method enhances the simplicity and quality of chromatograms for wine analysis.
• The optimized procedure supports accurate quantification of key biogenic amines like histamine, putrescine, cadaverine, and tyramine.