Analysis of Neuroactive Amines in Fermented Beverages Using a Portable Microchip Capillary Electrophoresis System

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• 作者：Christine N. Jayarajah ; Alison M. Skelley ; Angela D. Fortner ; Richard A. Mathies
• 刊名：Analytical Chemistry
• 出版年：2007
• 出版时间：November 1, 2007
• 年：2007
• 卷：79
• 期：21
• 页码：8162 - 8169
• 全文大小：347K
• 年卷期：v.79,no.21(November 1, 2007)
• ISSN：1520-6882

文摘

A portable microfabricated capillary electrophoresis (CE)instrument is used for the determination of neurologicallyactive biogenic amines, especially tyramine and histamine, in fermented beverages. The target molecules arelabeled on their primary amino groups with fluorescaminein a 10-min reaction, and the samples analyzed directly,producing a detailed electropherogram in only 120 s ona microfabricated glass CE device containing 21.4-cm-long separation channels. Tyramine was found mainly inred wines at <1-3.4 mg/L, while the histamine contentof these samples ranged from 1.8 to 19 mg/L. The highestlevels of histamine (20-40 mg/L) were found in sake.The analysis of samples drawn from grape crush throughmalolactic fermentation in four varieties of zinfandel redwines revealed that histamine and tyramine are producedduring yeast and malolactic fermentation, respectively.Following malolactic fermentation, the histamine contentin these samples ranged from 3.3 to 30 mg/L, and thetyramine content ranged from 1.0 to 3.0 mg/L. This highlysensitive and rapid lab-on-a-chip analysis method establishes the feasibility of monitoring neurologically activeamine content and potentially other chemically and allergenically important molecules in our food supply.