Determination of inorganic and organic anions in beer and wort by capillary electrophoresis

Tomoyoshi Soga, Makoto Wakaura

Research output: Contribution to journalArticlepeer-review

21 Citations (Scopus)

Abstract

A rapid, easy, and reproducible method for the determination of inorganic and organic anions in beer and wort by capillary electrophoresis was developed. Three inorganic anions (chloride, sulfate, and phosphate) and nine organic acids (oxalate, formate, malate, citrate, succinate, pyruvate, acetate, lactate, and pyroglutamate) were separated and quantified in less than 7 min. Sample preparation was simple and consisted only of degassing the beer by sonication and 1:5 dilution with Milli Q water prior to injection. Satisfactory reproducibility was obtained, and the concentrations of anions were in good agreement with those found by conventional techniques.

Original languageEnglish
Pages (from-to)44-46
Number of pages3
JournalJournal of the American Society of Brewing Chemists
Volume55
Issue number2
Publication statusPublished - 1997 Dec 1
Externally publishedYes

Keywords

  • Beer
  • Capillary electrophoresis
  • Inorganic anions
  • Organic acids
  • Wort

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Applied Microbiology and Biotechnology

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