Extraction methods for biogenic amines in wine and beer

The use of two different methods for extraction and clean-up of biogenic am ines from alcoholic beverages is described. Determination of recovery perce ntages showed that the optimal extraction of tyramine (88.1% for wine; 91.8 % for beer) and histamine (73.3% for wine and 73.0% for beer) was obtained with Amberlite IR 120 plus. Instead the optimal recovery of 2-phenylethylam ine (72.1% for wine; 77.6% for beer) and tryptamine (66.9% for wine; 67.9% for beer) was obtained by making the solution basic (pH 10) and extracting it with butanol. Biogenic amines ranged from 0.60 to 16.39 mg/L for beer sa mples and from 0.54 to 27.14 mg/L for wine samples.