RT Journal Article
SR Electronic
T1 Determination of Ethanolamine in Wine by HPLC After Derivatization with 9-Fluorenylmethoxycarbonylchloride
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 315
OP 317
DO 10.5344/ajev.1992.43.4.315
VO 43
IS 4
A1 P. Pfeiffer
A1 F. Radler
YR 1992
UL http://www.ajevonline.org/content/43/4/315.abstract
AB 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.