Determination of Oxygen and Nitrogen in Packaged Beer Via Gas Chromatography. T. J. Wisk and K. J. Siebert, The Stroh Brewery Co., Detroit, MI 48207. J. Am. Soc. Brew. Chem. 44:0072, 1986.

Package oxygen content has previously been determined by isolating the non-carbon dioxide gases from the package and analyzing them by gas chromatography. This paper describes a technique that determines oxygen and nitrogen in the package by gas chromatography and the application of the ideal-gas law and Henry's law. The gases in the package were equilibrated between the liquid and gaseous phases by shaking at room temperature. A modified Zahm piercing device and an automatic sampling valve were used to introduce a portion of the package headspace gas onto the chromatographic column. Measurement of the oxygen (or nitrogen) peak area and the package temperature, pressure, and headspace volume permitted calculation of the total oxygen (or nitrogen) content of the package. Results obtained in this way were reproducible and compared well with those obtained by polarographic electrode and Zahm techniques. The method permitted observation of changes in oxygen content after various processing or storage conditions.

Keywords: Air, Bottles, Cans, Headspace gas chromatography.