Determination of Biogenic Amines in Alcoholic Beverages by Ion Chromatography with Suppressed Conductivity and Integrated Pulsed Amperometric Detections

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Biogenic amines are common in plants and animals, where they have important metabolic and physiological roles, such as the regulation of growth (putrescine, spermidine, spermine), control of blood pressure (indoleamines and histamine), and neural transmission (catecholamines and serotonin).1,2 In foods and beverages, biogenic amines can be formed by the decarboxylation of amino acids from microbial activity.3 Their presence in food is not only important from a toxicological view, but can also be used as an indicator of spoilage.4