Artículo
Novel and rapid methods for histamine quantification in wine and culture medium
Fecha de publicación:
07/2019
Editorial:
American Society for Enology and Viticulture
Revista:
American Journal of Enology and Viticulture
ISSN:
0002-9254
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
Fermented beverages are frequently contaminated with histamine, produced by lactic acid bacteria exhibiting histidine decarboxylase activity. In wine, presence of histamine is associated with a lack of hygiene during the winemaking process. Determination of histamine is of great importance because it can be toxic to humans. Therefore, two rapid, inexpensive and simple methods were developed to determine histamine in wine and culture medium and the samples did not require complicated extraction procedures. The new colorimetric method showed a good correlation between absorbance and histamine concentration in the interval of 1.0 ? 100 mg/L of histamine in wine and Moeller culture broth samples (R2 = 0.9981 and 0.9941, respectively). Thin layer chromatography (nTLC) with a new visualization reagent also demonstrated a good correlation between histamine concentrations between 5.0 and 100 mg/L and absorbance with an R2 of 0.9882 and 0.9839 for wine and Moeller culture broth samples, respectively. Both methods showed a high correlation with ELISA (R2 = 0.9972 and 0.9968, respectively) and also exhibited good histamine recovery (higher than 87%). The detection limit of the two new methods was comparable with existing analytical methods. Both methods seem to be suitable for routine analysis to monitor histamine in any research and wine quality control laboratory.
Palabras clave:
COLORIMETRIC METHOD
,
HISTAMINE
,
THIN LAYER CHROMATOGRAPHY
,
WINE
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Articulos(CCT - NOA SUR)
Articulos de CTRO.CIENTIFICO TECNOL.CONICET - NOA SUR
Articulos de CTRO.CIENTIFICO TECNOL.CONICET - NOA SUR
Citación
Ledesma, Silvana Cecilia; Rubio, María Cristina; Aredes Fernández, Pedro Adrián; Novel and rapid methods for histamine quantification in wine and culture medium; American Society for Enology and Viticulture; American Journal of Enology and Viticulture; 70; 7-2019; 435-439
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