Skip to main content
SpringerLink
Log in

A GC-MS method for quantitation of histamine and other biogenic amines in beer

  • Originals
  • Gas Chromatography
  • Published:
Chromatographia Aims and scope Submit manuscript

Summary

A GC-MS method has been developed for simultaneous measurement of the concentrations of 22 volatile and non-volatile biogenic amines (methylamine, dimethylamine, ethylamine, diethylamine, propylamine, isopropylamine, butylamine, isobutylamine, amylamine, isoamymine, 2-methylbutylamine, hexylamine, pyrrolidine, piperidine, morpholine, 1,3-diaminopropane, putrescine, cadaverine, 1,6-diaminohexane, β-phenylethylamine, tyramine, and histamine) in alcoholic beverages. The method was based on a previously reported two-phase derivatization procedure with isobutyl chloroformate, which reacted quantitatively with all the amines in 10 min. After eliminating excess reagent, by treatment with alkaline methanol or by evaporation (tyramine and histamine determination), the derivatized extracts were analyzed by GC-MS with single-ion monitoring (SIM). Quantitation of amines was achieved by use of a set of eight different internal standards, including five deuterated isotopic analogs.

The method has excellent analytical characteristics. It has been used to assay the concentrations of these biogenic amines in thirteen samples of commercially available beers. Eleven biogenic amines were found in all the samples; putrescine (maximum 6.9 mg L−1) and tyramine (maximum 1.7 mg L−1) were the most abundant. Histamine was found in all samples at very low levels (maximum 147 μg L−1).

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  1. Pfundstein, B.; Tricker, A.R.; Theobald, E.; Spiegelhalder, B.; Preussmann, R.Food Chem. Toxic. 1991,29, 733.

    Article  CAS  Google Scholar 

  2. Askar, A.; Treptow, H.Biogene Amine in Lebensmitteln: Vorkommen, Bedeutung und Bestimmung, Ulmer, Stuttgart,1986.

    Google Scholar 

  3. ten Brink, B.; Damink, C.; Joosten, H.M.L.J.; Huis in't Veld, J.H.J.Int. J. Food Microbiol. 1990,11, 73.

    Article  Google Scholar 

  4. Halász, A.; Baráth, A.; Simon-Sarkadi, L.; Holzapfel, W.Trends Food Sci. Technol. 1994,5, 42.

    Article  Google Scholar 

  5. Smith, T.A.Food Chem. 1980,6, 169.

    Article  Google Scholar 

  6. Bodmer, S.; Imark, C.; Kneubühl, M.Inflam. Res. 1999,48, 296.

    Article  CAS  Google Scholar 

  7. Busto, O.; Guasch, J.; Borrull, F.J. Int. Sci. Vigne Vin 1996,30, 85.

    CAS  Google Scholar 

  8. Lehtonen, P.Am. J. Enol. Vitic. 1996,47, 127.

    CAS  Google Scholar 

  9. Fernandes, J.O.; Ferreira, M.A.J. Chromatogr. A 2000,886, 183.

    Article  CAS  Google Scholar 

  10. Fernandes, J.O.; Ferreira, M.A.Chromatographia 2000,52, 77.

    Article  CAS  Google Scholar 

  11. Lundh, T.; Akesson, B.J. Chromatogr. 1993,617, 191.

    CAS  Google Scholar 

  12. Buiatti, S.; Boschelle, O.; Mozzon, M.; Battistutta, F.Food Chem. 1995,52, 199.

    Article  CAS  Google Scholar 

  13. Cerutti, G.; Finoli, C.; Vecchio, A.,Monatschr. Brauwiss. 1989,42, 246.

    CAS  Google Scholar 

  14. Izquierdo-Pulido, M.L.; Vidal-Carou, M.C.; Marine-Font, A.JAOAC Int. 1993,76, 1027.

    CAS  Google Scholar 

  15. Kalac, P.; Hlavatá, V.; Križek, M.Food Chem. 1997,58, 214.

    Google Scholar 

  16. Murray, G.M.; Sepaniak, M.J.J. Liq. Chromatogr. 1983,6, 931.

    CAS  Google Scholar 

  17. Skarping, G.; Bellander, T.; Mathiasson, L.J. Chromatogr. 1986,370, 245.

    Article  CAS  Google Scholar 

  18. Skarping, G.; Dalene, M.; Brorsson, T.; Sandström, J.F.; Sangö, C.; Tiljander, A.J. Chromatogr. 1989,479, 125.

    Article  CAS  Google Scholar 

  19. Fernandes, J.O.; Ferreira, M.A.J. Chromatogr. A 1997,786, 299.

    Article  CAS  Google Scholar 

  20. Mita, H.; Yasueda, H.; Shida, T.J. Chromatogr. 1980,181, 153.

    CAS  Google Scholar 

  21. Slemr, J.; Beyermann, K.J. Chromatogr. 1984,283, 241.

    Article  CAS  Google Scholar 

  22. Izquierdo-Pulido, M.L.; Marine-Font, A.; Vidal-Carou, M.C.J. Food Sci. 1994,59, 1104.

    Article  CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. ECQUP/Serviço de Bromatologia, Faculdade de Farmácia, Universidade do Porto, Rua Aníbal Cunha, 4050-047, Forto, Portugal

    J. O. Fernandes, I. C. Judas, M. B. Oliveira, I. M. P. L. V. O Ferreira & M. A. Ferreira

Authors
  1. J. O. Fernandes
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. I. C. Judas
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. M. B. Oliveira
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. I. M. P. L. V. O Ferreira
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. M. A. Ferreira
    View author publications

    You can also search for this author in PubMed Google Scholar

Rights and permissions

Reprints and permissions

About this article

Cite this article

Fernandes, J.O., Judas, I.C., Oliveira, M.B. et al. A GC-MS method for quantitation of histamine and other biogenic amines in beer. Chromatographia 53 (Suppl 1), S327–S331 (2001). https://doi.org/10.1007/BF02490351

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Issue Date:

  • DOI: https://doi.org/10.1007/BF02490351

Key Words

Search

Navigation