The influence of the brewing process on the formation of biogenic amines in beers

被引：27

作者：

Romero, R ^{[1
]}

Bagur, MG ^{[1
]}

Sánchez-Viñas, M ^{[1
]}

Gázquez, D ^{[1
]}

机构：

[1] Univ Granada, Dept Analyt Chem, Fac Sci, E-18071 Granada, Spain

来源：

ANALYTICAL AND BIOANALYTICAL CHEMISTRY | 2003年 / 376卷 / 02期

关键词：

biogenic amines; beers; malt; brewing; fermentation; hygiene;

D O I：

10.1007/s00216-003-1885-2

中图分类号：

Q5 [生物化学];

学科分类号：

071010 ; 081704 ;

摘要：

Biogenic amines, as dabsyl derivatives, were determined in beer samples, intermediate products, and raw materials (malt and maize) by HPLC. A procedure for the extraction of the amines from malt and maize with diluted hydrochloric acid was optimised by combining a Response Surface Methodology with a Simultaneous Decision Making Approach. The results of the analysis indicate that, in brewing, technology and hygiene are the decisive factors that determine the amine concentrations in the final product.

引用

页码：162 / 167

页数：6

共 18 条

[1] Bagur MG, 1996, ANALUSIS, V24, P374
[2] Changes in biogenic amine and polyamine contents in slightly fermented sausages manufactured with and without sugar
Bover-Cid, S
Izquierdo-Pulido, M
Vidal-Carou, MC
[J]. MEAT SCIENCE, 2001, 57 (02) : 215 - 221
[3] Multivariate optimization of solvent extraction of Cd(II), Co(II), Cr(VI), Cu(II), Ni(II), Pb(II) and Zn(II) as dibenzyldithiocarbamates and detection by AAS
Camino, M
Bagur, MG
Sánchez-Viñas, M
Gázquez, D
Romero, R
[J]. JOURNAL OF ANALYTICAL ATOMIC SPECTROMETRY, 2001, 16 (06) : 638 - 642
[4] Garcia A.M., 1997, J AOAC INT, V80, P657
[5] Proteins and amino acids in beers, their contents and relationships with other analytical data
Gorinstein, S
Zemser, M
Vargas-Albores, F
Ochoa, JL
Paredes-Lopez, O
Scheler, C
Salnikow, J
Martin-Belloso, O
Trakhtenberg, S
[J]. FOOD CHEMISTRY, 1999, 67 (01) : 71 - 78
[6] HAALAND H, 1990, INT J FOOD SCI TECH, V25, P82
[7] Effect of tyrosine on tyramine formation during beer fermentation
Izquierdo-Pulido, M
Mariné-Font, A
Vidal-Carou, MC
[J]. FOOD CHEMISTRY, 2000, 70 (03) : 329 - 332
[8] INFLUENCE OF SACCHAROMYCES-CEREVISIAE VAR UVARUM ON HISTAMINE AND TYRAMINE FORMATION DURING BEER FERMENTATION
IZQUIERDOPULIDO, M
FONTFABREGAS, J
VIDALCAROU, C
[J]. FOOD CHEMISTRY, 1995, 54 (01) : 51 - 54
[9] BIOGENIC-AMINES FORMATION DURING MALTING AND BREWING
IZQUIERDOPULIDO, M
MARINEFONT, A
VIDALCAROU, MC
[J]. JOURNAL OF FOOD SCIENCE, 1994, 59 (05) : 1104 - 1107
[10] Application of Derringer's desirability function for the selection of optimum separation conditions in capillary zone electrophoresis
Jimidar, M
Bourguignon, B
Massart, DL
[J]. JOURNAL OF CHROMATOGRAPHY A, 1996, 740 (01) : 109 - 117

← 1 2 →