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 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.