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8631748 
Journal Article 
Isolation and HPLC determination of amines in wine 
Lehtonen, P 
1986 
1 
Zeitschrift für Lebensmittel-Untersuchung und -Forschung
ISSN: 0044-3026 
Springer-Verlag 
183 
3 
177-181 
English 
The isolation of the amines from wines for liquid chromatography was accomplished by either continuous extraction with Freon 11-methylene chloride or with butanol-methylene chloride. The former method gives high recoveries for high-molecular weight amines and the latter for low molecular weight amines. Amines were dansylated and detected with fluorescence and UV detectors. The methods were used to determine amine contents of wines from different countries. The identification of amines was based on UV spectra of dansylamides with a diode array detector. Molecular-connectivity indices, χ, to sixth order were correlated with the liquid-chromatographic retention parameters of the dansyl derivatives of the amines studied. Some amines containing oxygen had to be omitted before high correlations were obtained. The molecular-connectivity index method for predicting the structure of a given amine requires that the unknown amine is of the type studied in the present series. © 1986 Springer-Verlag.