Rapid HPLC analysis of amino acids and biogenic amines in wines during fermentation and evaluation of matrix effect

Food Chemistry

Volumn 163, Issue , 2014, Pages 6-15

  Wang, Ya Qin ^a   Ye, Dong Qing ^a   Zhu, Bao Qing ^a   Wu, Guang Feng ^a   Duan, Chang Qing ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Amino acids; Biogenic amines; Diethyl ethoxymethylenemalonate; Matrix effect; Wine

Indexed keywords

AMINES; ETHANOLAMINES; FERMENTATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; WINE;

BIOGENIC AMINES; DIETHYL ETHOXYMETHYLENEMALONATE; DIFFERENT STAGES; MATRIX EFFECTS; REVERSED PHASE HPLC; SIMULTANEOUS DETERMINATIONS; SPERMINE DERIVATIVES; VARIABLE CONCENTRATION;

AMINO ACIDS;

4 AMINOBUTYRIC ACID; AGMATINE; ALANINE; ALCOHOL; AMINO ACID; AMMONIA; ARGININE; ASPARTIC ACID; BIOGENIC AMINE; CADAVERINE; ETHANOLAMINE; GLUTAMIC ACID; GLUTAMINE; GLYCINE; HISTAMINE; ISOLEUCINE; MALONIC ACID DERIVATIVE; METHIONINE; PHENETHYLAMINE; PROLINE; PUTRESCINE; SERINE; SEROTONIN; SPERMINE; SPERMINE DERIVATIVE; SUGAR; THREONINE; TYRAMINE; TYROSINE; VALINE; DIETHYL (ETHOXYMETHYLENE)MALONATE;

AMINO ACID ANALYSIS; ARTICLE; CALIBRATION; CHEMICAL REACTION; CONCENTRATION (PARAMETERS); FERMENTATION; FOOD ANALYSIS; FOOD COMPOSITION; MEASUREMENT ACCURACY; PH; RED WINE; REPRODUCIBILITY; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; VALIDATION PROCESS; WINE; ANALYSIS; CHEMISTRY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PROCEDURES;

AMINO ACIDS; BIOGENIC AMINES; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FERMENTATION; MALONATES; WINE;

EID: 84900462587     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.04.064     Document Type: Article

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