Abstract
Biogenic amines, as dabsyl derivatives, were determined in beer samples, intermediate products, and raw materials (malt and maize) by HPLC. A procedure for the extraction of the amines from malt and maize with diluted hydrochloric acid was optimised by combining a Response Surface Methodology with a Simultaneous Decision Making Approach. The results of the analysis indicate that, in brewing, technology and hygiene are the decisive factors that determine the amine concentrations in the final product.
Publication types
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Research Support, Non-U.S. Gov't
MeSH terms
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Beer / analysis*
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Biogenic Amines / analysis*
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Biogenic Amines / metabolism
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Cadaverine / analysis
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Chromatography, High Pressure Liquid
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Edible Grain / chemistry
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Fermentation
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Food Analysis*
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Food Handling*
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Histamine / analysis
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Phenethylamines / analysis
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Putrescine / analysis
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Spermidine / analysis
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Spermine / analysis
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Tryptamines / analysis
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Tyramine / analysis
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Zea mays / chemistry
Substances
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Biogenic Amines
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Phenethylamines
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Tryptamines
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Spermine
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tryptamine
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Histamine
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Cadaverine
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Spermidine
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Putrescine
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Tyramine