A Selective Chromatographic Method to Determine the Dynamic of Biogenic Amines During Brewing Process
A highly selective method was established to study the dynamic of biogenic amine formation during the brewing process. The presence of histamine, tyramine, cadaverine, putrescine, phenylethylamine, spermidine, and spermine was determined in raw materials (barley, hop, yeast) intermediate products (sweet wort, hopped wort, green and matured beer) and beers. Dansylated amines were separated on a Zorbax XDB C18 column using a binary mobile phase composed of acetonitrile and water. Chromatographic conditions were optimized using an experimental design, and validation was performed following International Conference on Harmonization (ICH) recommendations. Calibration data fitted a linear regression model with R2 0.99. Repeatability (n 6) and intermediate precision (n 3) in matrix showed relative standard deviation (RSD) values lower than 7.62 and 8.51 respectively. Recoveries, at three different concentrations, ranged from 73.97 to 114.94 The proposed method was applied to determine the dynamic of biogenic amine content during brewing process of three microbreweries, allowing the detection of the principal sources or stages of biogenic amine (BA) contribution/formation.
Food Analytical Methods