Determination of dansylated amino acids and biogenic amines in Cannonau and Vermentino wines by HPLC-FLD

Food Chemistry

Volumn 175, Issue , 2015, Pages 29-35

  Tuberoso, Carlo Ignazio Giovanni ^a   Congiu, Francesca ^a   Serreli, Gabriele ^a   Mameli, Stefano ^a  

^a UNIVERSITY OF CAGLIARI   (Italy)

Author keywords

Amino acids; Biogenic amines; Dansyl chloride; Fluorescence detection; HPLC; Validation; Wine

Indexed keywords

AMINES; AMINO ACIDS; ASCORBIC ACID; CHLORINE COMPOUNDS; FLUORESCENCE;

BIOGENIC AMINES; DANSYL CHLORIDE; FLUORESCENCE DETECTION; HPLC; VALIDATION;

WINE;

4 AMINOBUTYRIC ACID; AMINO ACID; AMMONIA; BIOGENIC AMINE; DANSYL CHLORIDE; GLYCINE; HISTAMINE; HYDROXYPROLINE; ISOLEUCINE; LEUCINE; PROLINE; PUTRESCINE;

ACCURACY; ARTICLE; CONCENTRATION (PARAMETERS); DERIVATIZATION; FLUORESCENCE; FLUORESCENCE DETECTION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIMIT OF DETECTION; LIMIT OF QUANTITATION; QUANTITATIVE ANALYSIS; WINE; ANALYSIS; ITALY; PROCEDURES;

AMINO ACIDS; BIOGENIC AMINES; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; DANSYL COMPOUNDS; ITALY; WINE;

EID: 84918788235     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.11.120     Document Type: Article

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