Determination of Ethanolamine in Wine by HPLC After Derivatization with 9-Fluorenylmethoxycarbonylchloride

• P. Pfeiffer ^[1] ; F. Radler ^[1]
  1. [1] Institut for Mikrobiologie und Weinforschung der Johannes Gutenberg-Universität Mainz
• Localización: American Journal of Enology and Viticulture, ISSN 0002-9254, Vol. 43, Nº 4, 1992, págs. 315-317
• Idioma: inglés
• Texto completo no disponible (Saber más ...)
• Resumen

  • A method was developed for the determination of ethanolamine in grape must and wine. Ethanolamine was of interest because it is a possible precursor of 1,2-ethanediol (ethylene glycol). After solid-phase extraction the sample was derivatized with 9-fluorenylmethoxycarbonylchloride. The derivatives were separated by HPLC and detected by fluorescence spectroscopy. In musts, 3 to 8 mg/L and in wines 4 to 17 mg/L ethanolamine were determined.