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

Tomoyoshi Soga, Makoto Wakaura

Research output: Contribution to journalArticle

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
Externally publishedYes

Fingerprint

Beer
Capillary electrophoresis
wort (brewing)
capillary electrophoresis
Capillary Electrophoresis
beers
anions
Anions
formic acid
Negative ions
Pyrrolidonecarboxylic Acid
Sonication
Oxalates
Organophosphates
formates
Degassing
Organic acids
Succinic Acid
oxalates
malates

Keywords

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

ASJC Scopus subject areas

  • Food Science
  • Biotechnology
  • Bioengineering
  • Applied Microbiology and Biotechnology

Cite this

Determination of inorganic and organic anions in beer and wort by capillary electrophoresis. / Soga, Tomoyoshi; Wakaura, Makoto.

In: Journal of the American Society of Brewing Chemists, Vol. 55, No. 2, 1997, p. 44-46.

Research output: Contribution to journalArticle

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