DETERMINATION OF TYRAMINE IN ALCOHOLIC AND NONALCOHOLIC BEERS BY HIGH PERFORMANCE LIQUID CHROMATOGRAPHY WITH ELECTROCHEMICAL DETECTION
A simple method for the isolation of tyramine from alcoholic and nonalcoholic beers and its subsequent analysis by HPLC with electrochemical detection has been developed. Ultrafiltration of the beer followed by a cation-exchange step provided clear resolution of the tyramine peak and greatly shorten...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
WHEATLEY, ANTHONY M. [verfasserIn] TIPTON, KEITH F. [verfasserIn] |
|---|
| Format: |
E-Artikel |
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| Erschienen: |
Oxford, UK: Blackwell Publishing Ltd ; 1987 |
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| Umfang: |
Online-Ressource |
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| Reproduktion: |
2007 ; Blackwell Publishing Journal Backfiles 1879-2005 |
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| Übergeordnetes Werk: |
In: Journal of food biochemistry - Oxford [u.a.] : Wiley-Blackwell, 1977, 11(1987), 2, Seite 0 |
| Übergeordnetes Werk: |
volume:11 ; year:1987 ; number:2 ; pages:0 |
| Links: |
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| DOI / URN: |
10.1111/j.1745-4514.1987.tb00118.x |
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| 520 | |a A simple method for the isolation of tyramine from alcoholic and nonalcoholic beers and its subsequent analysis by HPLC with electrochemical detection has been developed. Ultrafiltration of the beer followed by a cation-exchange step provided clear resolution of the tyramine peak and greatly shortened the assay time. The concentration of tyramine in the alcoholic beers ranged from 0.98 to 3.21 mg L−1 and in the nonalcoholic beers from 0.52 to 3.96mg L−1. The possible hazard of consumption of both types of beer to patients on monoamine oxidase inhibitor treatment is discussed. The application of the method to the determination in other beverages is also demonstrated. | ||
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10.1111/j.1745-4514.1987.tb00118.x doi (DE-627)NLEJ240582268 DE-627 ger DE-627 rakwb WHEATLEY, ANTHONY M. verfasserin aut DETERMINATION OF TYRAMINE IN ALCOHOLIC AND NONALCOHOLIC BEERS BY HIGH PERFORMANCE LIQUID CHROMATOGRAPHY WITH ELECTROCHEMICAL DETECTION Oxford, UK Blackwell Publishing Ltd 1987 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier A simple method for the isolation of tyramine from alcoholic and nonalcoholic beers and its subsequent analysis by HPLC with electrochemical detection has been developed. Ultrafiltration of the beer followed by a cation-exchange step provided clear resolution of the tyramine peak and greatly shortened the assay time. The concentration of tyramine in the alcoholic beers ranged from 0.98 to 3.21 mg L−1 and in the nonalcoholic beers from 0.52 to 3.96mg L−1. The possible hazard of consumption of both types of beer to patients on monoamine oxidase inhibitor treatment is discussed. The application of the method to the determination in other beverages is also demonstrated. 2007 Blackwell Publishing Journal Backfiles 1879-2005 |2007|||||||||| TIPTON, KEITH F. verfasserin aut In Journal of food biochemistry Oxford [u.a.] : Wiley-Blackwell, 1977 11(1987), 2, Seite 0 Online-Ressource (DE-627)NLEJ243927037 (DE-600)2174913-9 1745-4514 nnns volume:11 year:1987 number:2 pages:0 http://dx.doi.org/10.1111/j.1745-4514.1987.tb00118.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 11 1987 2 0 |
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10.1111/j.1745-4514.1987.tb00118.x doi (DE-627)NLEJ240582268 DE-627 ger DE-627 rakwb WHEATLEY, ANTHONY M. verfasserin aut DETERMINATION OF TYRAMINE IN ALCOHOLIC AND NONALCOHOLIC BEERS BY HIGH PERFORMANCE LIQUID CHROMATOGRAPHY WITH ELECTROCHEMICAL DETECTION Oxford, UK Blackwell Publishing Ltd 1987 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier A simple method for the isolation of tyramine from alcoholic and nonalcoholic beers and its subsequent analysis by HPLC with electrochemical detection has been developed. Ultrafiltration of the beer followed by a cation-exchange step provided clear resolution of the tyramine peak and greatly shortened the assay time. The concentration of tyramine in the alcoholic beers ranged from 0.98 to 3.21 mg L−1 and in the nonalcoholic beers from 0.52 to 3.96mg L−1. The possible hazard of consumption of both types of beer to patients on monoamine oxidase inhibitor treatment is discussed. The application of the method to the determination in other beverages is also demonstrated. 2007 Blackwell Publishing Journal Backfiles 1879-2005 |2007|||||||||| TIPTON, KEITH F. verfasserin aut In Journal of food biochemistry Oxford [u.a.] : Wiley-Blackwell, 1977 11(1987), 2, Seite 0 Online-Ressource (DE-627)NLEJ243927037 (DE-600)2174913-9 1745-4514 nnns volume:11 year:1987 number:2 pages:0 http://dx.doi.org/10.1111/j.1745-4514.1987.tb00118.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 11 1987 2 0 |
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10.1111/j.1745-4514.1987.tb00118.x doi (DE-627)NLEJ240582268 DE-627 ger DE-627 rakwb WHEATLEY, ANTHONY M. verfasserin aut DETERMINATION OF TYRAMINE IN ALCOHOLIC AND NONALCOHOLIC BEERS BY HIGH PERFORMANCE LIQUID CHROMATOGRAPHY WITH ELECTROCHEMICAL DETECTION Oxford, UK Blackwell Publishing Ltd 1987 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier A simple method for the isolation of tyramine from alcoholic and nonalcoholic beers and its subsequent analysis by HPLC with electrochemical detection has been developed. Ultrafiltration of the beer followed by a cation-exchange step provided clear resolution of the tyramine peak and greatly shortened the assay time. The concentration of tyramine in the alcoholic beers ranged from 0.98 to 3.21 mg L−1 and in the nonalcoholic beers from 0.52 to 3.96mg L−1. The possible hazard of consumption of both types of beer to patients on monoamine oxidase inhibitor treatment is discussed. The application of the method to the determination in other beverages is also demonstrated. 2007 Blackwell Publishing Journal Backfiles 1879-2005 |2007|||||||||| TIPTON, KEITH F. verfasserin aut In Journal of food biochemistry Oxford [u.a.] : Wiley-Blackwell, 1977 11(1987), 2, Seite 0 Online-Ressource (DE-627)NLEJ243927037 (DE-600)2174913-9 1745-4514 nnns volume:11 year:1987 number:2 pages:0 http://dx.doi.org/10.1111/j.1745-4514.1987.tb00118.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 11 1987 2 0 |
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10.1111/j.1745-4514.1987.tb00118.x doi (DE-627)NLEJ240582268 DE-627 ger DE-627 rakwb WHEATLEY, ANTHONY M. verfasserin aut DETERMINATION OF TYRAMINE IN ALCOHOLIC AND NONALCOHOLIC BEERS BY HIGH PERFORMANCE LIQUID CHROMATOGRAPHY WITH ELECTROCHEMICAL DETECTION Oxford, UK Blackwell Publishing Ltd 1987 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier A simple method for the isolation of tyramine from alcoholic and nonalcoholic beers and its subsequent analysis by HPLC with electrochemical detection has been developed. Ultrafiltration of the beer followed by a cation-exchange step provided clear resolution of the tyramine peak and greatly shortened the assay time. The concentration of tyramine in the alcoholic beers ranged from 0.98 to 3.21 mg L−1 and in the nonalcoholic beers from 0.52 to 3.96mg L−1. The possible hazard of consumption of both types of beer to patients on monoamine oxidase inhibitor treatment is discussed. The application of the method to the determination in other beverages is also demonstrated. 2007 Blackwell Publishing Journal Backfiles 1879-2005 |2007|||||||||| TIPTON, KEITH F. verfasserin aut In Journal of food biochemistry Oxford [u.a.] : Wiley-Blackwell, 1977 11(1987), 2, Seite 0 Online-Ressource (DE-627)NLEJ243927037 (DE-600)2174913-9 1745-4514 nnns volume:11 year:1987 number:2 pages:0 http://dx.doi.org/10.1111/j.1745-4514.1987.tb00118.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 11 1987 2 0 |
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10.1111/j.1745-4514.1987.tb00118.x doi (DE-627)NLEJ240582268 DE-627 ger DE-627 rakwb WHEATLEY, ANTHONY M. verfasserin aut DETERMINATION OF TYRAMINE IN ALCOHOLIC AND NONALCOHOLIC BEERS BY HIGH PERFORMANCE LIQUID CHROMATOGRAPHY WITH ELECTROCHEMICAL DETECTION Oxford, UK Blackwell Publishing Ltd 1987 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier A simple method for the isolation of tyramine from alcoholic and nonalcoholic beers and its subsequent analysis by HPLC with electrochemical detection has been developed. Ultrafiltration of the beer followed by a cation-exchange step provided clear resolution of the tyramine peak and greatly shortened the assay time. The concentration of tyramine in the alcoholic beers ranged from 0.98 to 3.21 mg L−1 and in the nonalcoholic beers from 0.52 to 3.96mg L−1. The possible hazard of consumption of both types of beer to patients on monoamine oxidase inhibitor treatment is discussed. The application of the method to the determination in other beverages is also demonstrated. 2007 Blackwell Publishing Journal Backfiles 1879-2005 |2007|||||||||| TIPTON, KEITH F. verfasserin aut In Journal of food biochemistry Oxford [u.a.] : Wiley-Blackwell, 1977 11(1987), 2, Seite 0 Online-Ressource (DE-627)NLEJ243927037 (DE-600)2174913-9 1745-4514 nnns volume:11 year:1987 number:2 pages:0 http://dx.doi.org/10.1111/j.1745-4514.1987.tb00118.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 11 1987 2 0 |
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DETERMINATION OF TYRAMINE IN ALCOHOLIC AND NONALCOHOLIC BEERS BY HIGH PERFORMANCE LIQUID CHROMATOGRAPHY WITH ELECTROCHEMICAL DETECTION |
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A simple method for the isolation of tyramine from alcoholic and nonalcoholic beers and its subsequent analysis by HPLC with electrochemical detection has been developed. Ultrafiltration of the beer followed by a cation-exchange step provided clear resolution of the tyramine peak and greatly shortened the assay time. The concentration of tyramine in the alcoholic beers ranged from 0.98 to 3.21 mg L−1 and in the nonalcoholic beers from 0.52 to 3.96mg L−1. The possible hazard of consumption of both types of beer to patients on monoamine oxidase inhibitor treatment is discussed. The application of the method to the determination in other beverages is also demonstrated. |
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A simple method for the isolation of tyramine from alcoholic and nonalcoholic beers and its subsequent analysis by HPLC with electrochemical detection has been developed. Ultrafiltration of the beer followed by a cation-exchange step provided clear resolution of the tyramine peak and greatly shortened the assay time. The concentration of tyramine in the alcoholic beers ranged from 0.98 to 3.21 mg L−1 and in the nonalcoholic beers from 0.52 to 3.96mg L−1. The possible hazard of consumption of both types of beer to patients on monoamine oxidase inhibitor treatment is discussed. The application of the method to the determination in other beverages is also demonstrated. |
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A simple method for the isolation of tyramine from alcoholic and nonalcoholic beers and its subsequent analysis by HPLC with electrochemical detection has been developed. Ultrafiltration of the beer followed by a cation-exchange step provided clear resolution of the tyramine peak and greatly shortened the assay time. The concentration of tyramine in the alcoholic beers ranged from 0.98 to 3.21 mg L−1 and in the nonalcoholic beers from 0.52 to 3.96mg L−1. The possible hazard of consumption of both types of beer to patients on monoamine oxidase inhibitor treatment is discussed. The application of the method to the determination in other beverages is also demonstrated. |
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<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">NLEJ240582268</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20210707114053.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">120426s1987 xx |||||o 00| ||und c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1111/j.1745-4514.1987.tb00118.x</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)NLEJ240582268</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">WHEATLEY, ANTHONY M.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">DETERMINATION OF TYRAMINE IN ALCOHOLIC AND NONALCOHOLIC BEERS BY HIGH PERFORMANCE LIQUID CHROMATOGRAPHY WITH ELECTROCHEMICAL DETECTION</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Oxford, UK</subfield><subfield code="b">Blackwell Publishing Ltd</subfield><subfield code="c">1987</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zzz</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">z</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zu</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">A simple method for the isolation of tyramine from alcoholic and nonalcoholic beers and its subsequent analysis by HPLC with electrochemical detection has been developed. Ultrafiltration of the beer followed by a cation-exchange step provided clear resolution of the tyramine peak and greatly shortened the assay time. The concentration of tyramine in the alcoholic beers ranged from 0.98 to 3.21 mg L−1 and in the nonalcoholic beers from 0.52 to 3.96mg L−1. The possible hazard of consumption of both types of beer to patients on monoamine oxidase inhibitor treatment is discussed. The application of the method to the determination in other beverages is also demonstrated.</subfield></datafield><datafield tag="533" ind1=" " ind2=" "><subfield code="d">2007</subfield><subfield code="f">Blackwell Publishing Journal Backfiles 1879-2005</subfield><subfield code="7">|2007||||||||||</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">TIPTON, KEITH F.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">In</subfield><subfield code="t">Journal of food biochemistry</subfield><subfield code="d">Oxford [u.a.] : Wiley-Blackwell, 1977</subfield><subfield code="g">11(1987), 2, Seite 0</subfield><subfield code="h">Online-Ressource</subfield><subfield code="w">(DE-627)NLEJ243927037</subfield><subfield code="w">(DE-600)2174913-9</subfield><subfield code="x">1745-4514</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:11</subfield><subfield code="g">year:1987</subfield><subfield code="g">number:2</subfield><subfield code="g">pages:0</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">http://dx.doi.org/10.1111/j.1745-4514.1987.tb00118.x</subfield><subfield code="q">text/html</subfield><subfield code="x">Verlag</subfield><subfield code="z">Deutschlandweit zugänglich</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-1-DJB</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_NL_ARTICLE</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">11</subfield><subfield code="j">1987</subfield><subfield code="e">2</subfield><subfield code="h">0</subfield></datafield></record></collection>
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7.4004126 |