Occurrence and Levels of Biogenic Amines in Beers Produced by Different Methods
The concentration of biogenic amines (BAs) in beer depends, among other factors, on the activity of microorganisms, in particular lactic acid bacteria. In this work an analytical method based on derivatization with tosyl chloride and high-performance liquid chromatography-tandem mass spectrometry (H...
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| Format: | Article |
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MDPI AG
2021-11-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/12/2902 |
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| author | Katarzyna Nalazek-Rudnicka Wojciech Wojnowski Andrzej Wasik |
| author_facet | Katarzyna Nalazek-Rudnicka Wojciech Wojnowski Andrzej Wasik |
| author_sort | Katarzyna Nalazek-Rudnicka |
| collection | DOAJ |
| description | The concentration of biogenic amines (BAs) in beer depends, among other factors, on the activity of microorganisms, in particular lactic acid bacteria. In this work an analytical method based on derivatization with tosyl chloride and high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) was used to determine 17 BAs in samples of commercially available beers, and to monitor the changes in concentration of several BAs throughout the fermentation process. In some of the analysed samples the concentration of BAs exceeded the safety threshold for consumers. During the fermentation stage of home-brewing of ale the concentration of spermine in the wort increased until the end of the stormy fermentation, to then drop below the initial concentration at the end of fermentation, and below the LOQ after refermentation. The results of the study indicate that monitoring the total content of BAs is required due to the potential risk to human health. |
| first_indexed | 2024-03-10T04:09:18Z |
| format | Article |
| id | doaj.art-80c523b01e90438286410558318f9259 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T04:09:18Z |
| publishDate | 2021-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-80c523b01e90438286410558318f92592023-11-23T08:16:01ZengMDPI AGFoods2304-81582021-11-011012290210.3390/foods10122902Occurrence and Levels of Biogenic Amines in Beers Produced by Different MethodsKatarzyna Nalazek-Rudnicka0Wojciech Wojnowski1Andrzej Wasik2Department of Analytical Chemistry, Faculty of Chemistry, Gdańsk University of Technology, 11/12 G. Narutowicza Str., 80-233 Gdańsk, PolandDepartment of Analytical Chemistry, Faculty of Chemistry, Gdańsk University of Technology, 11/12 G. Narutowicza Str., 80-233 Gdańsk, PolandDepartment of Analytical Chemistry, Faculty of Chemistry, Gdańsk University of Technology, 11/12 G. Narutowicza Str., 80-233 Gdańsk, PolandThe concentration of biogenic amines (BAs) in beer depends, among other factors, on the activity of microorganisms, in particular lactic acid bacteria. In this work an analytical method based on derivatization with tosyl chloride and high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) was used to determine 17 BAs in samples of commercially available beers, and to monitor the changes in concentration of several BAs throughout the fermentation process. In some of the analysed samples the concentration of BAs exceeded the safety threshold for consumers. During the fermentation stage of home-brewing of ale the concentration of spermine in the wort increased until the end of the stormy fermentation, to then drop below the initial concentration at the end of fermentation, and below the LOQ after refermentation. The results of the study indicate that monitoring the total content of BAs is required due to the potential risk to human health.https://www.mdpi.com/2304-8158/10/12/2902biogenic aminesbeerlactic acid bacteriaderivatizationhigh performance liquid chromatography-tandem mass spectrometry |
| spellingShingle | Katarzyna Nalazek-Rudnicka Wojciech Wojnowski Andrzej Wasik Occurrence and Levels of Biogenic Amines in Beers Produced by Different Methods Foods biogenic amines beer lactic acid bacteria derivatization high performance liquid chromatography-tandem mass spectrometry |
| title | Occurrence and Levels of Biogenic Amines in Beers Produced by Different Methods |
| title_full | Occurrence and Levels of Biogenic Amines in Beers Produced by Different Methods |
| title_fullStr | Occurrence and Levels of Biogenic Amines in Beers Produced by Different Methods |
| title_full_unstemmed | Occurrence and Levels of Biogenic Amines in Beers Produced by Different Methods |
| title_short | Occurrence and Levels of Biogenic Amines in Beers Produced by Different Methods |
| title_sort | occurrence and levels of biogenic amines in beers produced by different methods |
| topic | biogenic amines beer lactic acid bacteria derivatization high performance liquid chromatography-tandem mass spectrometry |
| url | https://www.mdpi.com/2304-8158/10/12/2902 |
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