Browsing by Subject "Biogeeninen amiini"

At low concentrations, biogenic amines (BA) promote natural physiological activity, but at higher concentrations they can cause a wide variety of health hazards, especially for more sensitive individuals. The BA determination in wine is challenging due to the variation in physicochemical properties and the potential matrix effects of other compounds in the sample. It is important to develop efficient sample purification methods to minimize matrix interference. Derivatization is required for most biogenic amines due to the absence of chromophores. The conditions that promote the origin or formation of biogenic amines in wines are not yet fully understood, as many factors contribute to their formation. The main sources or stages of BA formation during wine-making should be identified in order to reduce BA levels by corrective measures. Currently, the analytical community is striving for more environmentally friendly methods. The literature review examines methods for determination of biogenic amines in wines from 2005 until 2020. The methods are high-performance liquid chromatography, ultra-high-performance liquid chromatography, high-temperature liquid chromatography, nano-liquid chromatography, micellar liquid chromatography, capillary electrophoresis, micromachined capillary electrophoresis, gas chromatography, immunoassay, sensor, colorimetric method, thin-layer chromatography and ion chromatography. The health disadvantages of biogenic amines and the problem areas associated with their determination from a complex wine matrix, such as matrix effect and derivatization, are also surveyed. In addition, changes in the BA profile during different stages of winemaking and storage, as well as the effect of the grape variety and lactic acid bacterial strain on the BA profile, are surveyed. Validation determines the suitability of a method for its intended use. In the methods for determining the literature review, measurement uncertainty - possibly the most important validation parameter - had not been determined in any of the validations. The aim of the research project was to obtain a functional and validated method for the determination of biogenic amines in wines for the Alcohol Control Laboratory at Alko Inc. In the method tested, histamine, tyramine, putrescine, cadaverine, phenylethylamine and isoamylamine derivatized with diethyl ethoxymethylene malonate were determined by high-performance liquid chromatography and diode array detector. The method was not sufficiently reliable, so a competitive enzyme-linked immunosorbent assay for the determination of histamine in wines was introduced, which provided a useful method for the Alcohol Control Laboratory. The validation determined specificity/selectivity, recovery, repeatability, systematic error, estimation of random error, measurement uncertainty, expanded measurement uncertainty, limit of detection and limit of quantification. The European Food Safety Authority has confirmed histamine and tyramine as the most toxic amines. The International Organization of Vine and Wine has not set legal limits for BA levels, but some European countries have had recommended maximum levels for histamine. Many wine importers in the European Union require a BA analysis even in the absence of regulations. Based on the literature review, high BA levels were found in the wines under study, including levels of histamine, tyramine, and phenylethylamine that exceeded the toxicity limits. Some wines had biogenic amines below the detection limit, so the production of low-amine wines is possible. In addition, certain strains of lactic acid bacteria were found to significantly reduce the BA levels in wine. High-performance liquid chromatography is the most widely used determination method. An increasing trend is to develop simpler methods such as the portable sensor-based method.