Archiving 3D Cultural Objects with Surface Point-Wise Database Information

Recent developments in 3D technologies and measurement instrumentation combined with multimedia databases offer today new possibilities for the integrated and complete description of Cultural Heritage objects. A first attempt is made to develop a database for archaeological ceramic and glass artifacts where in addition to the digitized 2D and 3D images, description, typological characteristics and historical information for each artifact will also include point-wise surface data. As a first example, we will include physicochemical data mapped on the surface of the 3D digital image of the object. Thus, the researcher will have the entire information regarding the specific artifact at his disposal. This information will contribute significantly to the comparative study of artifacts, provenance studies, determination of weathering, authentication and detection of forgery, inspection of past restorations etc. 1

Determination of biogenic amines by capillary electrophoresis using a chameleon type of fluorescent stain

A method was developed for the determination of biogenic amines (BAs) via micellar electrokinetic chromatography along with laser induced fluorescence detection using the amino-reactive chameleon stain Py-1. A labeling protocol was established for seven primary BAs by optimizing the reaction conditions in terms of the amount of reagents, reaction temperature, reaction time and solvent. Derivatization was accomplished within 30 min and is visible by the naked eye because it is accompanied by a color change from blue to red. Separation of the labeled BAs was achieved within 15 min with a background buffer of pH 2.5 containing phosphate, Tween®80, and methanol. The LODs range from 0.1 to 0.9 µmol·L−1, with RSDs ranging from 1.1 to 4.2% at 10 µmol·L−1. The method was applied to the determination of histamine in various fish samples

Erratum to:HPLC Determination of Bioactive Sulfur Compounds, Amino Acids and Biogenic Amines in Biological Specimens

There is an increasing interest for analytical methods aimed to detect biological sulfur-containing amines, because of their involvement in human diseases and metabolic disorders. This work describes an improved HPLC method for the determination of sulfur containing amino acids and amines from different biological matrices We optimized a pre-column derivatization procedure using dabsyl chloride, in which dabsylated products can be monitored spectrophotometrically at 460 nm. This method allows the simultaneous analysis of biogenic amines, amino acids and sulfo-amino compounds including carnosine, dopamine, epinephrine, glutathione, cysteine, taurine, lanthionine, and cystathionine in brain specimens, urines, plasma, and cell lysates. Moreover, the method is suitable for the study of physiological and non-physiological derivatives of taurine and glutathione such as hypotaurine, homotaurine, homocysteic acid and S-acetylglutathione. The present method displays good efficiency of derivatization, having the advantage to give rise to stable products compared to other derivatizing agents such as o-phthalaldehyde and dansyl chloride. With this method, we provide a tool to study sulfur cycle from a metabolic point of view in relation to the pattern of biological amino-compounds, allowing researchers to get a complete scenario of organic sulfur and amino metabolism in tissues and cells

Histamine in Australian wines - a survey between 1982 and 2009

Biogenic amines are found in a range of fermented foods and beverages, including wine. Absorption of these compounds in elevated concentrations may induce headaches, gastro-intestinal and respiratory distress. The main biogenic amines found in wine are histamine, tyramine, cadaverine and putrescine. Even though concentrations of histamine in wine are generally ten-fold lower than found in some fresh and other fermented foods, their presence may contribute to an adverse reaction when consumed in combination with other histamine-containing foods. It is well established that the main contribution of biogenic amines in wines is from lactic acid bacteria metabolism, especially during or after malolactic fermentation (MLF). A survey for histamine content of Australian red and white wines produced during 1982–1990 demonstrated a wide range of concentrations (mean 1.58 and 0.21 mg/L, respectively). A second survey of histamine content in red and white wines produced during 2003–2009 (mean 1.75 and 0.59 mg/L, respectively) showed that there were minimal changes in the mean histamine concentration over the period of the two sets of wines. All 238 Australian wines from 1982–1990 and 99 of 100 wines from 2003–2009 were below the former regulatory recommended limit of 10 mg/L for histamine in wine and were low compared to other wine-producing countries. Seven other biogenic amines measured in the Australian wines from 2003–2009 also had low means compared to other wine-producing countries.Eveline J. Bartowsky and Creina S. Stockle

Ultra-Performance Liquid Chromatography-Triple Quadruple Mass Spectrometry (UPLC-TQ/MS) for Evaluation of Biogenic Amines in Wine

In this study, a fast, simple, and sensitive analytical method for direct determination of biogenic amines tryptamine, putrescine, histamine, phenylethylamine, tyramine, cadaverine, spermine, and spermidine in wine has been developed and validated. Detection of analytes was performed with ultra-performance liquid chromatography (UPLC) coupled to triple quadruple mass spectrometer (TQ/MS). The calibration curves of all amines were linear with correlation coefficients (R2) ranging from 0.9906 for putrescine to 0.9998 for histamine and 2-phenyethylamine. The accuracy of the method was checked with a standard addition method, showing good accuracy, repeatability, and reproducibility (RSD < 10%). The limit of detection (LOD) and limit of quantification (LOQ) ranged from 0.50 to 30 μg/L and 1.50 to 90 μg/L, respectively, for all amines. The validated method was applied to detect and quantify biogenic amines in Macedonian red and white wines. Higher concentration of amines was observed in red wines (5797 μg/L, on average) compared to the white wines (1485 μg/L, on average)