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Biogenic amines in alcoholic beverages produced in Taiwan
Author(s) -
Yen GowChin,
Chandra Trissia
Publication year - 1988
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740440308
Subject(s) - cadaverine , tryptamine , tyramine , putrescine , chemistry , biogenic amine , dansyl chloride , chromatography , histamine , food science , chloride , high performance liquid chromatography , organic chemistry , biochemistry , derivatization , pharmacology , enzyme , biology , serotonin , receptor
The biogenic amines tyramine, putrescine, cadaverine, 2‐phenylethylamine, histamine and tryptamine were determined in 13 kinds of alcoholic beverages produced in Taiwan. They were derivatised with dansyl chloride and analysed using a high‐performance liquid chromatographic method. Total amine content ranged from 0.23 to 11.4 μg ml −1 with Charng Chuen liqueur containing the highest level and Mei Kwei Lu the lowest. Tryptamine was found in all samples in amounts between 0.01 and 1.79 μg ml −1 . The levels of the other five amines in the tested samples were 0‐7.0 μg ml −1 for 2‐phenylethylamine, 0‐3.0 μg ml −1 for putrescine, 0‐2.9 μg ml −1 for cadaverine, 0‐4.5 μg ml −1 for histamine, and 0‐1.4 μg ml −1 for tyramine. These levels seem unlikely to have adverse effects on human health.