Determination of Biogenic Amines in Wines
摘要
The analysis of biogenic amines (histamine, putrescine, cadaverine, tyramine, and others) in wine is usually carried out by high-performance liquid chromatography (HPLC) with a derivatization previous step to improve the chromatographic separation and the detectability. Here is described a method based on the derivatization with diethyl ethoxymethylenemalonate (DEEMM), and analysis by HPLC and UV spectrophotometric detection.