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PHYSIOCHEMICAL PROPERTIES AND DETERMINATION OF BIOGENIC AMINES IN KOREAN MICROBREWERY BEER PRODUCTS
Author(s) -
CHOI SEUNGYOUNG,
LEE JONGKI,
SHUKLA SHRUTI,
KIM MYUNGHEE
Publication year - 2012
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.2012.00670.x
Subject(s) - cadaverine , chemistry , tryptamine , biogenic amine , putrescine , tyramine , chromatography , phenethylamine , derivatization , high performance liquid chromatography , food science , organic chemistry , biochemistry , stereochemistry , neurotransmitter , receptor , enzyme
In this study, 20 microbrewery beer samples collected from different regions in K orea were analyzed for their contents of biogenic amines as well as for their physiochemical properties ( pH , acidity and alcohol content). The separation of biogenic amines involved derivatization with dansylchroride followed by subsequent analysis by high‐performance liquid chromatography. As a result, biogenic amines such as tryptamine (nd–1.10), 2‐phenylethylamine (nd–0.69), putrescine (0.53–3.56), cadaverine (0.10–1.56), histamine (0.13–2.65), tyramine (0.10–4.96), spermidine (nd–2.29) and spermine (nd–1.02) mg/100 mL were detected in the analyzed beer samples. Agmatine was not detected in any of the beer samples processed. The pH , acidity and alcohol contents of the tested beer samples were found in the range of 3.92–4.57, 0.17–0.38 and 3.8–7.0%, respectively. It was found in this study that threshold toxic level of the beer products analyzed was at acceptable consuming limit.