DETERMINATION OF BIOGENIC-AMINES IN ALCOHOLIC AND NONALCOHOLIC BEERS BY HPLC

被引：33

作者：

BUIATTI, S

BOSCHELLE, O

MOZZON, M

BATTISTUTTA, F

机构：

[1] Department of Food Science, University of Udine, 33100 Udine

来源：

FOOD CHEMISTRY | 1995年 / 52卷 / 02期

关键词：

D O I：

10.1016/0308-8146(94)P4204-S

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Eight biogenic amines (histamine, tyramine, tryptamine, 2-phenyl-ethylamine, putrescine, cadaverine, spermine and spermidine) in alcoholic and non-alcoholic beers have been determined by HPLC. The results obtained ranged between 0.1 and 17.2 ppm. Only six amines were found because histamine and spermine were not present in detectable amounts. Spermidine was detected in all samples (0.3-1.4 ppm) despite absence of references in the literature about the content of this amine in beers. Non-alcoholic beers did not have significantly lower amounts of biogenic amines than alcoholic beers.

引用

页码：199 / 202

页数：4

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