Optimized Procedures for Analyzing Primary Alkylamines in Wines by Pentafluorobenzaldehyde Derivatization and GC−MS

Biogenic primary alkylamines in wines are toxicologically significant and affect sensory properties. An optimized method for analysis in wines involving derivatization with pentafluorobenzaldehyde (PFB) to corresponding pentafluorobenzylimines, liquid-liquid extraction, and gas chromatography with mass selective detection is presented. Reaction parameters including pH, temperature, time, and derivatizing agent and amine concentration were varied in simulated wine solution (15% ethanol) to determine effect on reaction efficiency. Optimal reaction efficiency was characterized (pH 12, 24 degrees C, 30 min, and 10 mg/mL PFB), and parameters were used for the analysis of 10 biogenic alkylamines in 12 California wines. Alkylamine concentration in wines ranged from 0.048 to 91 mg/L. Amine recoveries from wines at five fortification levels (0.1-85 mg/L) were generally 81-100%.