| Autor: |
Ngim KK; Department of Environmental Toxicology and Department of Viticulture and Enology, University of California, Davis 95616, USA., Ebeler SE, Lew ME, Crosby DG, Wong JW |
| Jazyk: |
angličtina |
| Zdroj: |
Journal of agricultural and food chemistry [J Agric Food Chem] 2000 Aug; Vol. 48 (8), pp. 3311-6. |
| DOI: |
10.1021/jf9912607 |
| Abstrakt: |
Biogenic primary alkylamines in wines are toxicologically significant and affect sensory properties. An optimized method for analysis in wines involving derivatization with pentafluorobenzaldehyde (PFB) to corresponding pentafluorobenzylimines, liquid-liquid extraction, and gas chromatography with mass selective detection is presented. Reaction parameters including pH, temperature, time, and derivatizing agent and amine concentration were varied in simulated wine solution (15% ethanol) to determine effect on reaction efficiency. Optimal reaction efficiency was characterized (pH 12, 24 degrees C, 30 min, and 10 mg/mL PFB), and parameters were used for the analysis of 10 biogenic alkylamines in 12 California wines. Alkylamine concentration in wines ranged from 0.048 to 91 mg/L. Amine recoveries from wines at five fortification levels (0.1-85 mg/L) were generally 81-100%. |
| Databáze: |
MEDLINE |
| Externí odkaz: |
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