Data on recovery of 21 amino acids, 9 biogenic amines and ammonium ions after spiking four different beers with five concentrations of these analytes
نویسندگان
چکیده
A novel chromatographic method for the simultaneous analysis of nine biogenic amines, 21 amino acids and ammonium ions in beer has been recently described in "A UHPLC method for the simultaneous analysis of biogenic amines, amino acids and ammonium ions in beer" (Redruello et al., 2017) [1]. The present article provides recovery data of the 31 analytes after spiking four different beers with five concentrations of each analyte (15, 30, 60, 120 and 240 µM).
منابع مشابه
Development and validation of an LC–MS/MS method for the determination of biogenic amines in wines and beers
ABSTRACT Biogenic amines are group of organic, basic, nitrogenous compounds that naturally occur in plant, microorganism, and animal organisms. Biogenic amines are mainly produced through decarboxylation of amino acids. They are formed during manufacturing of some kind of food and beverages such as cheese, wine, or beer. Histamine, cadaverine, agmatine, tyramine, putrescine, and β-phenylethylam...
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