Development of HPLC Method for Determination of the Content of Tyramine in Rice Wine
The method of detecting the contents of tyramine in rice wine by HPLC was developed. The chromatographic separation was performed in an analytical column, C18 (4.6 × 150 mm ID, 5 μm) and a UV detector was used with wavelengths at 278 nm. The mobile phase
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Development of HPLC Method for Determination of the Content of Tyramine in Rice Wine Xuewu Guo, Lina Li, Yefu Chen and Dongguang Xiao
Abstract The method of detecting the contents of tyramine in rice wine by HPLC was developed. The chromatographic separation was performed in an analytical column, C18 (4.6 9 150 mm ID, 5 lm) and a UV detector was used with wavelengths at 278 nm. The mobile phase was 0.02 mol/L disodium hydrogenacetonitrile (v: v 85:15), 10 % phosphoric acid adjusted pH = 8.4, with a flow rate was 0.8 ml/min, the column temperature was 35 °C. The results showed that the correlation coefficients were greater than 99.9 %, the limit of detection was 0.7 mg/L, the repeatability (RSD = 1.1 %), reproducibility (RSD = 2.91 %), and accuracy were of satisfying quality. The recovery was more than 97 %. This method has been successfully applied for the content of tyramine in rice wine. Keywords Tyramine
HPLC Rice wine
57.1 Introduction Biogenic amines are low molecular weight and formed by the descarboxylation reaction from corresponding free amino acids by microbial activity in many foods and especially in fermented food products (Fig. 57.1) [1, 2]. Tyramine, 4-(2-aminoethyl)phenol, is one of the hazards and highest content in biogenic amines [3]. Trace amounts of Tyramine do not usually represent any health hazard to individuals. For many drugs synthesis, Tyramine is the necessary initial substance [4], and is also one of the important components of active cells and has obvious dilation and shrinkage effect to muscle and vascular. Large X. Guo L. Li Y. Chen D. Xiao (&) Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education Tianjin Industrial Microbiology Key Lab, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, People’s Republic of China e-mail: [email protected]
T.-C. Zhang et al. (eds.), Proceedings of the 2012 International Conference on Applied Biotechnology (ICAB 2012), Lecture Notes in Electrical Engineering 249, DOI: 10.1007/978-3-642-37916-1_57, Ó Springer-Verlag Berlin Heidelberg 2014
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Fig. 57.1 The main production way of biogenic amines in fermented food. The catalyst of this reaction is tyrosine decarboxylation enzymes
amounts of tyramine can make the person elevated blood pressure and even poisoning [5–8]. Many methods have been developed for the determination of biogenic amines in fermented foods, for example, gas chromatography, capillary electrophoretic method (CE), thin-layer chromatography (TLC), and high performance liquid chromatography (HPLC) [9]. At present, HPLC method is the most widely used and convenient method. But, most of the biogenic amines need be derived by HPLC for lacking fluorescence or ultraviolet absorption [10–13]. Angela used dansyl chloride as derived reagent before chromatographic detection by HPLC to determine the content of eight biogenic amines in Chilean young varietal wines [14]. Mardiana developed a method to determine of the biogenic amines (tryptamine, putresc
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