Determination of Biogenic Amine in Traditional Alcoholic Beverage Produced in Malaysia by Using Reversed Phase High Performance Liquid Chromatography

Tang, Aun Nah (2016) Determination of Biogenic Amine in Traditional Alcoholic Beverage Produced in Malaysia by Using Reversed Phase High Performance Liquid Chromatography. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

The safeness and palatability of traditional wine being an issues from the past, however the death of 28 peoples in India after consumed homemade wine increase the awareness of public on the biogenic amine (BA) content present in traditional wine. BA represent the nitrogenous organic compounds with low molecular weight that commonly present in fermented foods.BA poses toxicology and physiological effect, it also a good food quality indicator. This study was focused on the determination of BA content and their concentration present in traditional wine, compare the BA content between various groups of traditional wine, and founded out their potential toxicity. Over 20 traditional Chinese and Indian wines from various regions in Malaysia were collected and analysed on their BA content. The wine samples can categories as 5 main groups which includes coconut wine, red wine, rice wine, glutinous rice wine, and yellow liquor. The BA that analysed for the wine samples include Tryptamine (TRP), Phenyethylamine (PEA), Histamine (HIS), Putrescine (PUT), Cadaverine (Cad), Tyramine (TYR), and Spermidine (SPD). The analysis of BA utilised the reversed phase HPLC (RP-HPLC) with the diode array detector (DAD) after pre-column derivatization of dansyl chloride (Dns-Cl). Mean level of TRP, PEA, HIS, Cad, and TYR in 4 samples of coconut wine was reported as 2.9, 2.7, 48.2, 131.0, and 2.1 mg/L respectively. While in rice wine, the detected mean level of TRP, PEA, HIS, PUT, Cad, and SPD were 17.4, 1.9, 10.5, 10.0, 1.7, and 6.0 mg/L. The most abundance BA found in glutinous rice wine was TRP, 18.0 mg/L. The other 3 BAs: PEA, HIS, and Cad exhibited in low concentration which denoted as 3.1, 8.0, 8.1 mg/L. Relatively moderate to low level of BA being detected in red wine, level of TRP and HIS were 14.9 and 8.6 mg/L. While PEA, PUT, Cad, and SPD showed low concentration of viii BA that range from 1.3 to 6.0 mg/L. With the exception of “Huang jiu 4” that shown extreme value, all the BA content in yellow liquor considered low to moderate.