Analysis of Biogenic Amines in Rice Wines by HPLC with Diode Array Detection : Method Development and Optimisation

Ng, Hon Yeong (2021) Analysis of Biogenic Amines in Rice Wines by HPLC with Diode Array Detection : Method Development and Optimisation. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

Biogenic amine (BA) is a type of nitrogenous compound that derived from the decarboxylation of respective amino acids during the fermentation stage of food and beverage. Besides being a good food quality indicator, BA in a small amount is essential for physiological function. Excessive consumption of BA may constitute potential toxicity. Regulations on BA content in traditional rice wine are currently unclear in comparison to the regulatory standards on commercial wine and seafood products. The current review focused on the determination of BA level in traditional rice wine from Asian countries such as China, Korea, Japan, and Malaysia. The BA content between various types of traditional rice wines was compared and evaluated. Furthermore, the potential toxicity of the BA was listed out. The main BA that detected in the alcoholic beverage was Spermidine (SPD), Cadaverine (CAD), Phenylethylamine (PEA), Serotonin (SER), Spermine (SPM), Tyramine (TYR), Tryptamine (TRP), Putrescine (PUT), and Histamine (HIS). The reported ranges of BA content in traditional rice wine varied widely. China and Malaysia rice wine samples contained BA at moderate level whereas a low level of BAs was detected in both Korea’s makgeolli and Japan’s sake. In addition, it is important to carry out a method development before the method validation process and analysis of any samples. Apart from that, method development on the derivatisation of biogenic amines has been carried out personally using the water bath method. Optimum column conditions and gradient elution program of High-Performance Liquid Chromatography (HPLC) was found to achieve a complete derivatisation peak of BA in the HPLC chromatogram. Moreover, the combination of HPLC coupled with Mass Spectroscopy (MS) allows the confirmation of BA in a more accurate way whereby HPLC acts as the separation system and identification occurred in the MS system.