Utilisation of stir bar sorptive extraction

Stir Bar Sorptive Extraction (SBSE) using the GERSTEL Twister(R) never ceases to amaze wine analysts.
The PDMS sorption phase of the Twister enables highly efficient extraction and analyte concentration combined with desorption under mild conditions.
Even polar compounds can be targeted with great selectivity and sensitivity, as this example of biogenic amines in wine shows.

Wine intolerance primarily concerns the body's ability to process histamine, sulphites, tannins, and alcohol.
Accurate estimation of histamine requires a sensitive and reliable sample preparation technique.
Following derivatization, several biogenic amines are elegantly extracted from the complex matrix by stirring the sample with the GERSTEL Twister: Isobutylamine, Butylamine, Amylamine, 2-phenylethylamine, Putrescine, Cadaverine, Histamine, Tryptamine, and Tyramine. The concentrations were accurately and sensitively determined by GC-MS without excessive use of potentially toxic solvents.

Source: 10.1016/j.foodchem.2025.144775