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

Tomoyoshi Soga, Makoto Wakaura

研究成果: Article査読

21 被引用数 (Scopus)

抄録

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.

本文言語English
ページ(範囲)44-46
ページ数3
ジャーナルJournal of the American Society of Brewing Chemists
55
2
出版ステータスPublished - 1997 12 1
外部発表はい

ASJC Scopus subject areas

  • バイオテクノロジー
  • 食品科学
  • 応用微生物学とバイオテクノロジー

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