摘要
葡萄酒是经过发酵而制成的,很容易存在生物胺,对人体可能存在危害,因此本文检测了几种葡萄酒中甲胺、乙胺、色胺、腐胺、尸胺、组胺、酪胺和亚精胺的含量。实验选用高效液相色谱仪,紫外检测器,0.1mol/L盐酸溶液提取,丹磺酰氯衍生化的方法进行检测。实验结果表明,此法相关系数大于99.8%,最低检测限在0.55～1.03μg/L,回收率大于95%,相对标准偏差在6.33%以下。实验结果检测出葡萄酒中甲胺含量为5.53±0.028～6.67±0.04mg/L,乙胺含量为5.41±0.07～6.99±0.19mg/L,色胺含量为10.35±0.068～14.18±0.42mg/L,腐胺含量为9.10±0.28～11.75±0.49mg/L,均在安全标准范围内,可安全食用。
Wine is easy to exist biogenic amines after fermentation and they may be harmful to humans.So this research studied methylamine,ethylamine,tryptamine,putrescine,cadaverine,histamine,tyramine,and spermidine in several kinds of wine.The method involved extraction with 0.1 mol/L HCI solution, pre-column derivatization of the amines with dansyl chloride and subsequent analysis by high-performance liquid chromatography with UV detection.The results showed that the correlation coefficients were greater than 99.8%, the limit of detection was from 0.55μg/L to 1.03μg/L,recovery was more than 95%, relative standard deviations were below 6.33% .Levels of methylamine ethylamine tryptamine putrescine were 5.53 ± 0.028-6.67 ±0.04mg/L,5.41 ± 0.07 ~6.99 ±0.19rag/L, 10.35± 0.068 ~ 14.18 ±0.42mg/L,9.10 ± 0.28 ~ 11.75 ±0.49rag/L, respectively.The results were in the safety standards and the wine could be safe to consume.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第4期394-396,共3页
Science and Technology of Food Industry
关键词
高效液相色谱
生物胺
葡萄酒
high performance liquid chromatography
biogenic amines
wine
