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VIEW ARTICLE DOI: 10.1094/ASBCJ-54-0045
Application of Gradient Ion Chromatography with Pulsed Electrochemical Detection to the Analysis of Carbohydrates in Brewing. David Madigan and Ian McMurrough, Guinness Brewing Worldwide Research Centre, Dublin 8, Ireland, and Malcolm R. Smyth, School of Chemical Sciences, Dublin City University, Dublin 9, Ireland. J. Am. Soc. Brew. Chem. 54(1):45-49. Accepted July 12, 1995.
A rapid ion
chromatographic
method for the
determination
of carbohydrates
in samples collected
at all stages
of beer production
is described.
Carbohydrates
were separated
by direct-injection
anion exchange
chromatography
on a polymeric
non-porous pellicular
resin column
(Dionex Carbopac
PA1) and detected
by pulsed amperometric
detection at
a gold working
electrode. The
method offered
distinct advantages
in terms of
selectivity
and sensitivity
when compared
with alternative
normal-phase
HPLC methodology.
Applicability
of the method
to the analysis
of brewing syrups,
dairy milk,
and soft drinks,
in addition
to beers and
worts, was demonstrated.
Keywords: Analysis,
Beer, Brewing,
Carbohydrates,
High-Performance
liquid chromatography,
Pulsed amperometric
detection.
Se describe
un método
rápido
por cromatografía
iónica
para la determinación
de carbohidratos
en muestras
colectadas a
lo largo del
proceso de producción
de cerveza.
Los carbohidratos
fueron separados
por cromatografía
de intercambio
aniónico
con inyección
directa en una
columna de resina
polimérica
pelicular no
porosa (Dionex
Carbopac PA1)
y detectados
por detección
amperométrica
de pulso en
electrodo de
oro. El método
ofrece varias
ventajas en
términos
de selectividad
y sensibilidad
si se compara
con el método
de HPLC de fase
normal. Se demostró
la aplicabilidad
del método
al análisis
de jarabes cerveceros,
leche, refrescos,
además
de cerveza y
mostos.
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A subscription to the Journal of the American Society of Brewing Chemists is complimentary with membership to the ASBC. The ASBC Journal publishes scientific papers, review articles, and technical reports dealing with the chemistry and microbiology of brewing ingredients and relevant technology, as well as the analytical techniques used in the malting and brewing industry. |