Abstract The concentrations of seven biogenic amines and twenty-three free amino acids and ammonium ion were monitored in different craft beers acquired in the Spanish market. Besides, a statistical approach was conducted using multivariate statistical analysis. The significant differences observed between manufacturing batches, both in the content of free amino acids and biogenic amines, reveal a lack of homogeneity in the production, probably caused by the craft brewing process. A great variability among samples was observed in terms of their content in free amino acids. The main biogenic amine was putrescine, followed by tyramine and histamine; however, the concentrations were below those considered as toxic in alcoholic beverages. Strong negative correlations (P

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西班牙市场精酿啤酒中的生物胺和游离氨基酸：统计方法

摘要 对西班牙市场上收购的不同精酿啤酒中的 7 种生物胺和 23 种游离氨基酸和铵离子的浓度进行了监测。此外，使用多变量统计分析进行统计方法。在游离氨基酸和生物胺含量方面观察到的制造批次之间存在显着差异，这表明生产缺乏同质性，这可能是由于工艺酿造过程造成的。观察到样品之间在游离氨基酸含量方面存在很大差异。主要的生物胺是腐胺，其次是酪胺和组胺；然而，这些浓度低于酒精饮料中被认为有毒的浓度。强负相关（P