Analysis of Biogenic Amine in Wine by Liquid Chromatography in Combination with Tandem Mass Spectrometry (LC-MS/MS)

Date Received: 07-02-2025

Date Published: 21-02-2025

##submissions.doi##: https://doi.org/10.1234/2kpsvv53

Views

1

Downloads

0

Issue: Vol. 22 No. 9 (2024)

Section:

KỸ THUẬT VÀ CÔNG NGHỆ

How to Cite:

Hong, N., Diu, P., Anh, N., Khanh, N., Duong, V., An, N., … Anh, N. (2025). Analysis of Biogenic Amine in Wine by Liquid Chromatography in Combination with Tandem Mass Spectrometry (LC-MS/MS) . Vietnam Journal of Agricultural Sciences, 22(9). https://doi.org/10.1234/2kpsvv53

Analysis of Biogenic Amine in Wine by Liquid Chromatography in Combination with Tandem Mass Spectrometry (LC-MS/MS)

Nguyen Thi Hong , Pham Thi Diu , Nguyen Thi Phuong Anh , Nguyen An Khanh , Vu Tuan Duong , Nguyen Thi Thuy An , Tran Thi Mai Huong , Thi Phuong Thao , Chu Dinh Binh , Nguyen Hoang Anh (*)

  • Tác giả liên hệ: hoanganhcntp@vnua.edu.vn

    • Keywords

    Biogenic amines, wine, LC-MS/MS, HILIC, validation of analytical method

    Abstract


    In this work, liquid chromatography in combination with tandem mass spectrometry (LC-MS/MS) was developed and applied to analyze biogenic amines in wine. Histamine, tyramine, tryptamine, phenylethylamine, putrescine, cadaverine, ethanolamine, and 5-hydroxyltryptamine were directly analyzed by LC-MS/MS using a HILIC column without a pre-column chemical derivatization step. Some critical parameters affecting the selectivity and sensitivity of method such as selection of precursor and product ions, collision energy, component of mobile phase… were investigated and optimized. Linearity range was established from 5 to 7.000 µg/l association with regression coefficient R2 > 0.995; The limit of detection (LOD) and limit of quantification (LOQ) of the method were 0.4-31.0 µg/l and 1.3-103.3 µg/l, respectively. Relative standard deviation of repeatability and reproducibility were in the range of 1.3-4.8% and 2.8-5.0%, respectively. The recovery of 8 biogenic amines was from 80.2% to 100.6%. The validated LC-MS/MS method was then applied to analyze 8 biogenic amines in 5 wine samples collected on the local market. Experimental results indicated that total biogenic amines range from 1,088-3,394 µg/l in analyzed samples. Histamine, considered as the most toxic and food safety relevant, was presents in all analyzed samples. However, the concentration of this compound in all analyzed samples was below the safe level according to EFSA.

    References

    Anabel S. Lourenço, Tassio A. Nunes, Amanda C. Silva, Williame F. Ribeiro & Mario C.U. Araujo (2022). Simultaneous Voltammetric Determination of Tryptamine and Histamine in Wines Using a Carbon Paste Electrode Modified with Nickel Phthalocyanine. Food Analytical Methods 15(12): 3257-69. doi.org/10.1007/s12161-022-02390-4.

    AOAC International (2016). Appendix F: Guidelines for Standard Method Performance Requirements. AOAC Official Methods of Analysis. 9.

    Apostolidou C., Adamopoulos K., Lymperaki E., Iliadis S., Papapreponis P. & Kourtidou-Papadeli C. (2015). Cardiovascular Risk and Benefits from Antioxidant Dietary Intervention with Red Wine in Asymptomatic Hypercholesterolemics. Clinical Nutrition ESPEN. 10(6): e224–33. doi.org/10.1016/j.clnesp.2015.08.001.

    Čuš, Franc, Helena Baša Česnik, and Špela Velikonja Bolta (2022). Pesticide Residues, Copper and Biogenic Amines in Conventional and Organic Wines. Food Control. 132.

    Chen Son Yue, Chellappan Selvi, Aun Nah Tang, Keh Niang Chee & Hon Yeong Ng (2021). Determination of Biogenic Amines in Malaysian Traditional Wine by High-Performance Liquid Chromatography (HPLC). Analytical Letters 54(12): 1968-94. doi.org/10.1080/00032719.2020.1831008.

    Fabjanowicz M., Różańska A., Kalinowska K. & Płotka-Wasylka J. (2022). Miniaturized, Green Salting-out Liquid–Liquid Microextraction Coupled with GC–MS Used to Evaluate Biogenic Amines in Wine Samples. Microchemical

    Journal 180(May).

    Gianotti V., Chiuminatto U., Mazzucco E., Gosetti F., Bottaro M., Frascarolo P. & Gennaro M.C. (2008). A New Hydrophilic Interaction Liquid Chromatography Tandem Mass Spectrometry Method for the Simultaneous Determination of Seven Biogenic Amines in Cheese. Journal of Chromatography A. 1185(2): 296-300.

    Gil Renato L., Célia G. Amorim, Maria C.B.S.M. Montenegro & Alberto N. Araújo (2022). HPLC-Potentiometric Method for Determination of Biogenic Amines in Alcoholic Beverages: A Reliable Approach for Food Quality Control. Food Chemistry. 372.

    Gizem Týrýs, Rabia Sare Yanýkoðlu, Burhan Ceylan, Derya Egeli, Evrim Kepekci Tekkeli, Armaðan Önal (2023). A Review of the Currently Developed Analytical Methods for the Determination of Biogenic Amines in Food Products. Food Chemistry. 398.

    Han Bing, Xiaoyu Han, Huan Deng, Tianyang Wu, Chenyu Li, Jicheng Zhan, Weidong Huang & Yilin You (2022). Profiling the Occurrence of Biogenic Amines in Wine from Chinese Market and during Fermentation Using an Improved Chromatography Method. Food Control. 136: 108859. doi.org/10.1016/j.foodcont.2022.108859.

    Iwona Niedźwiedźa, Justyna Płotka-Wasylka, Ireneusz Kapusta, Vasil Simeonov, Anna Stój, Adam Waśko, Joanna Pawłat, Magdalena Polak-Berecka (2022). The Impact of Cold Plasma on the Phenolic Composition and Biogenic Amine Content of Red Wine. Food Chemistry 381(January).

    Jackson R.S. (2008). Wine science: principles and applications, third edition. Academic Press.

    Juliana Milheiro, Leonor C. Ferreira, Luís Filipe-Ribeiro, Fernanda Cosme, Fernando M. Nunes (2019). A Simple Dispersive Solid Phase Extraction Clean-up/Concentration Method for Selective and Sensitive Quantification of Biogenic Amines in Wines Using Benzoyl Chloride Derivatisation. Food Chemistry 274: 110-17. https://doi.org/10.1016/j.foodchem.2018.08.116.

    Lucía Polo, Sergi Ferrer, Almudena Peña-Gallego, Purificación Hernández-Orte & Isabel Pardo (2011). Biogenic Amine Synthesis in High Quality Tempranillo Wines. Relationship with Lactic Acid Bacteria and Vinification Conditions. Annals of Microbiology. 61(1): 191-98.

    Liu Yang, Fuliang Han, Yangjie Liu & Wanni Wang (2020). Determination of Biogenic Amines in Wine Using Modified Liquid-Liquid Extraction with High Performance Liquid Chromatography-Fluorescence Detector. Food Analytical Methods 13(4): 911-22.

    Manetta Anna Chiara, Lorella Di Giuseppe, Rosanna Tofalo, Maria Martuscelli, Maria Schirone, Melania Giammarco & Giovanna Suzzi (2016). Evaluation of Biogenic Amines in Wine: Determination by an Improved HPLC-PDA Method. Food Control 62: 351-56. doi.org/10.1016/j.foodcont.2015.11.009.

    Opinion, Scientific (2011). Scientific Opinion on Risk Based Control of Biogenic Amine Formation in Fermented Foods. EFSA Journal. 9(10): 1-93.

    Peters Frank T., Olaf H. Drummer & Frank Musshoff (2007). Validation of New Methods. Forensic

    science international. 165(2-3): 216-24.

    Romano P., Capece A. & Poeta C. (2007). Biogenic Amine Formation in Alcoholic Fermentation. Bulletin De L’Oiv. 80: 251-62.

    Saccani G., Tanzi E., Pastore P., Cavalli S. & Rey M (2005). Determination of Biogenic Amines in Fresh and Processed Meat by Suppressed Ion Chromatography-Mass Spectrometry Using a Cation-Exchange Column. Journal of Chromatography A 1082(1 SPEC. ISS.): 43-50.

    Sohaib Haseeb, Bryce Alexander, Ricardo Lopez Santi, Alvaro Sosa Liprandi, Adrian Baranchuk (2019). What’s in Wine? A Clinician’s Perspective. Trends in Cardiovascular Medicine 29(2): 97-106.

    doi:10.1016/j.tcm.2018.06.010.

    Saha Turna, Nikita, Rena Chung & Lorraine McIntyre (2024). A Review of Biogenic Amines in Fermented Foods: Occurrence and Health Effects. Heliyon. 10(2): e24501. doi.org/10.1016/j.heliyon.2024.e24501.

    Silla Santos M.H. (1996). Biogenic Amines: Their Importance in Foods. International Journal of Food Microbiology 29(2-3): 213-31.

    Tašev Krste, Violeta Ivanova-Petropulos & Marina Stefova (2017). Ultra-Performance Liquid Chromatography-Triple Quadruple Mass Spectrometry (UPLC-TQ/MS) for Evaluation of Biogenic Amines in Wine. Food Analytical Methods 10(12): 4038-48.