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Rapid HPLC analysis of amino acids and biogenic amines in wines during fermentation and evaluation of matrix effect
- Wang, Ya-Qin, Ye, Dong-Qing, Zhu, Bao-Qing, Wu, Guang-Feng, Duan, Chang-Qing
- Food chemistry 2014 v.163 pp. 6-15
- ammonium compounds, derivatization, ethanolamine, fermentation, pH, proline, red wines, reversed-phase high performance liquid chromatography, spermine, sugars
- A rapid HPLC method has been developed for the simultaneous determination of 23 amino acids, 10 biogenic amines and the ammonium ion in wine. Samples were pre-column derivatised with diethyl ethoxymethylenemalonate and separated using reversed-phase HPLC within 30min. The matrix effect was evaluated when measuring samples taken from different stages of fermentation. Most compounds showed no obvious matrix effect, whereas proline, ethanolamine and spermine had remarkably different responses to variable concentrations of sugar. High concentrations of sugar affected the pH of the derivatisation reaction system; proline, ethanolamine and spermine derivatives were sensitive to this effect. Matrix-matched calibration was used for the quantification of these compounds. Validation of the method showed that it was accurate, reproducible and efficient for the simultaneous determination of amino acids and biogenic amines in wines during fermentation. As a specific application of the method, red wine samples taken from different stages of fermentation were analysed.