The determination of biogenic amines (BAs) in alcoholic beverages is crucial for assessing their health impact, ensuring beverage quality, and guaranteeing safety. Herein, a rapid one-pot derivatization/magnetic solid-phase extraction (OPD/MSPE) method was proposed using 6-aminoquinolinyl-N-hydroxysuccinimide carbamate as the derivatization reagent and magnetic hydroxyl-functionalized multi-walled carbon nanotubes as the extraction material. Integration of derivatization and extraction steps simplifies the sample preparation process, taking only three minutes and eliminating the need for centrifugation by utilizing magnetic sorbent. The resulting desorption solution was directly analyzed by high-performance liquid chromatography-fluorescence detection (HPLC-FLD) without any evaporation or reconstitution steps. The integrated OPD/MSPE-HPLC-FLD method demonstrates excellent linearity (R > 0.992), accuracy (relative recoveries: 85.1-109.2%), precision (RSDs≤9.7%) and detection limits (limits of detection: 0.3-2 ng/mL). It has been successfully applied to determine free BAs in various alcoholic beverages, including red wine, Baijiu, Huangjiu, and beer. This method enables rapid, sensitive and precise analysis of BAs in alcoholic beverages.
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http://dx.doi.org/10.1016/j.foodchem.2024.140754 | DOI Listing |
Food Res Int
February 2025
College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China.
A multifunctional near-infrared fluorescent probe (Sycy) is synthesized by the one-step condensation reaction of syringaldehyde and tricyanofuran. Sycy can detect HSO within 150 s in the red wine and sugar samples with a low detection limit of 3.5 μM.
View Article and Find Full Text PDFFood Res Int
February 2025
Shandong University of Science and Technology, Qingdao 266590, China. Electronic address:
The lack of sufficient flavour in perry represents a barrier to its further industrialization. This study aimed to investigate the effects of glutathione (GSH), β-glucosidase (Glu), and α-L-rhamnosidase (Rha) pretreatments, the fermentation temperature from 16 °C to 28 °C, and the aging time of 1, 2, and 3 years (PA1, PA2, and PA3) on the physicochemical properties, organic acids, and aroma profiles were investigated. The results demonstrated that the synergistic effect of Glu, Rha, and GSH was more effective than their individual or paired applications in enhancing the varietal aromas.
View Article and Find Full Text PDFFood Res Int
February 2025
Key Laboratory of Pollution Exposure and Health Intervention of Zhejiang Province, College of Biology and Environmental Engineering, Zhejiang Shuren University, Hangzhou 310015, China. Electronic address:
Ningxia Goji Berry Wine (NGBW), a traditional Chinese fermented beverage, exhibits complex flavor quality changes during fermentation, the mechanisms of which remain insufficiently elucidated. This study aimed to elucidate the dynamic shifts in physicochemical properties, metabolites, and microbial communities throughout the controlled fermentation process of NGBW. Metabolomic analysis identified 8 key differential volatile metabolites (VOCs) and 406 differential non-volatile metabolites.
View Article and Find Full Text PDFRisk Manag Healthc Policy
January 2025
Department of Pharmaceutics and Pharmaceutical Technology, Faculty of Pharmacy, Universitas Padjadjaran, Sumedang, 45363, Indonesia.
Ethanol, a bioactive compound prevalent in both social and industrial applications, is present in alcoholic beverages as well as a range of everyday products. In food, ethanol functions primarily as an additive or a by-product of fermentation, while in pharmaceuticals and cosmetics, it serves as a solvent or preservative. Despite its widespread use, three critical research gaps exist in current literature.
View Article and Find Full Text PDFAppl Microbiol Biotechnol
January 2025
Department of Microbiology and Biochemistry, Hochschule Geisenheim University, Von-Lade-Straße 1, 65366, Geisenheim, Germany.
Improving ale or lager yeasts by conventional breeding is a non-trivial task. Domestication of lager yeasts, which are hybrids between Saccharomyces cerevisiae and Saccharomyces eubayanus, has led to evolved strains with severely reduced or abolished sexual reproduction capabilities, due to, e.g.
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