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ACE Food & Beverage Applications Guide-Hichrom

Amino Acids and Biogenic Amines in Wine and Beer Conditions Column: ACE 5 C18-HL Dimensions: 250 x 4.6 mm Part Number: ACE-321-2546 Mobile Phase: A: 25 mM acetate buffer pH 5.8 in H2O B: MeCN/MeOH (80:20 v/v) Time (mins) %B 0.0 45 20.0 60 30.5 17 33.5 17 65.0 40 73.0 72 78.0 82 82.0 100 85.0 100 Flow Rate: 0.8 mL/min Injection: 20 μL Temperature: 16 °C Detection: UV, 269 nm, 280,nm and 300 nm Application #AN2800 1. Aspartic acid 2. Glutamic acid 3. Asparagine 4. Serine 5. Hydroxyproline 6. Glutamine 7. Histidine 8. Glycine 9. Threonine 10. β-Alanine 11. Arginine 12. α-Alanine 13. GABA 14. Proline 15. Histamine 16. Tyrosine 17. Ammonium ion 18. Agmatine 19. Valine 20. Methionine 21. Cysteine 22. Isoleucine 23. Tryptophan 24. Leucine 25. Phenylalanine 26. Ornithine 27. Lysine 28. Spermidine 29. Tyramine 30. Putrescine 31. Tryptamine 32. Cadaverine 33. Phenylethylamine 34. Isoamylamine I.S. L-2-Aminoadipic acid 1 2 3 I.S 5 6 7 8 9 11 10 14 13 12 16 15 19 21 4 22 20 18 17 24 26 25 23 30 29 31 27 28 32 34 33 Reproduced with permission of Instituto de la Vid y el Vino de Castilla-La Mancha, Spain 8


ACE Food & Beverage Applications Guide-Hichrom
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