Evaluation of biogenic amines in wine: Determination by an improved HPLC-PDA method

Abstract An improved, simple and sensitive method to quantify the biogenic amines ethanolamine, methylamine, ethylamine, isoamylamine and the usually investigated β-phenylethylamine, putrescine, cadaverine, histamine, tyramine, spermidine, spermine has been developed and validated in red and white wines. The analytes were derivatised with dansyl chloride and separated by HPLC coupled with PDA detector. The calibration curves showed good linearity (r > 0.9990) and biogenic amines recovery varied from 72 to 97%. The repeatability ranged from 1 to 8% for red wine and from 1 to 5% for white wine. The detection and quantification limits were from 0.02 to 0.10 mg/L and from 0.08 to 0.30 mg/L, respectively. The method was successfully applied to detect and quantify biogenic amines in Italian red and white wines from Abruzzo Region. The proposed method is suitable for simultaneous detection and for accurate and precise quantification of eleven biogenic amines in wines.