Faculty of Biotechnology and Food Sciences in Nitra Journal of Microbiology, Biotechnology and Food Sciences 1338-5178 special issue 1 (Microbiology) vol. 4 2015-02-02 2015-02-02 BIOGENIC AMINES CONTENT IN DIFFERENT WINE SAMPLES 37 40 EN Attila Kántor Attila Kántor Miroslava Kačániová Miroslava Kačániová Vendula Pachlová Vendula Pachlová Twenty-five samples of different Slovak wines before and after filtration were analysed in order to determine the content of eight biogenic amines (tryptamine, phenylalanine, putrescine, cadaverine, histamine, tyramine, spermidine and spermine). The method involves extraction of biogenic amines from wine samples with used dansyl chloride. Ultra-high performance liquid chromatography (UHPLC) was used for determination of biogenic amines equipped with a Rapid Resolution High Definition (RRHD), DAD detectors and Extend-C18 LC column (50 mm x 3.0 mm ID, 1.8 μm particle size). In this study the highest level of biogenic amine in all wine samples represent tryptamine (TRM) with the highest content 170.9±5.3 mg/L in Pinot Blanc wine. Phenylalanine (PHE) cadaverine (CAD), histamine (HIS) and spermidine (SPD) were not detected in all wines; mainly SPD was not detected in 16 wines, HIS not detected in 14 wines, PHE and CAD not detected in 2 wines. Tyramine (TYR), spermine (SPN) and putrescine (PUT) were detected in all wines, but PUT and SPN in very low concentration. The worst wine samples with high biogenic amine content were Saint Laurent (BF), Pinot Blanc (S) and Pinot Noir (AF).
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