ANALYTICAL CONDITIONS FOR THE DETERMINATION OF 23 PHENYLTHIOCARBAMYL AMINO-ACIDS AND ETHANOLAMINE IN MUSTS AND WINES BY HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHY

An improved HPLC method, using phenyl isothiocyanate (PITC) as derivat ization agent, was developed for the separation and determination of 2 3 amino acids and triethanolamine in must and wine, without any pretre atment of the samples. The stability of dry and dissolved phenylthioca rbamyl derivatives was studied. The effects of pH, polarity, temperatu re and the addition of an ion-pairing reagent to facilitate the chroma tographic separation were investigated. Four Penedes musts and their w ines, from Macabeo and Parellada varieties, were analysed. The free am ino acid contents found were compared with published results for the s ame varieties.