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Bestimmung von Histamin in Wein mit dem automatischen Aminosäuren-Analysator

Determination of histamine in wine with the automatic amino acid analyser

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Summary

Histamine in wine is fixed at a cation exchange resin and after elution and evaporation it is quantitatively determined by amino acid analysis. In the range of concentration between 1 and 12 ppm the standard deviation is s = 0.27 ppm. The limit for quantitative detection is at 0.3 ppm. For series analysing the method is well suited.

Zusammenfassung

Histamin in Wein wird an Kationenaustauscher fixiert und nach Elution und Einengen mit dem Aminosäuren-Analysator quantitativ bestimmt. Im Bereich 1–12 ppm beträgt die Standardabweichungs = 0,27 ppm. Quantitative Nachweisgrenze 0,3 ppm. Die Methode ist für Reihenuntersuchungen besonders geeignet.

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Authors and Affiliations

  1. Chemische Landesuntersuchungsanstalt Stuttgart, Kienestraße 18, D-7000, Stuttgart 1, Bundesrepublik Deutschland

    Dieter Mack

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  1. Dieter Mack
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Mack, D. Bestimmung von Histamin in Wein mit dem automatischen Aminosäuren-Analysator. Z Lebensm Unters Forch 152, 321–323 (1973). https://doi.org/10.1007/BF01146552

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  • DOI: https://doi.org/10.1007/BF01146552

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