Quantification of beer carbohydrates by HPLC

• Type: Chapter or Part of a Book
• Date: 2008

Authors

Ferreira, IMPLVO (Author) FFUP

Book

Title: Beer in Health and Disease Prevention

Pages: 1067-1073

ISBN: 9780123738912

Indexing

ISI Web of Knowledge

Scopus - 0 Citations

Scientific classification

CORDIS: Health sciences > Pharmacological sciences

Other information

Authenticus ID: P-00A-7FT

Abstract (EN): Methods for quantification of carbohydrates in beer are summarized. Quantification of total sugars in beer is usually performed by spectrophotometric methods that give an approximate value of sugar content. Enzymatic methods are generally specific for only one or more sugars in a sample. Gas chromatographic methods are sensitive but require derivatization and are laborious when compared to liquid chromatographic techniques. High performance liquid chromatography (HPLC) methods can provide qualitative and quantitative analysis of beer carbohydrates. The main chromatographic systems used are anion-exchange column with water containing bases or salts as the eluent; cation-exchange column with water as the eluent; alkyl-bonded silica gel column with water as the eluent and amine-bonded silica gel column with water-acetonitrile as the eluent. High performance anion-exchange chromatography is widely used; it is based on the fact that carbohydrates in a strongly alkaline environment will ionize, thereby rendering them amenable to separation on an ion-exchange column. However, of these systems, HPLC using an amine-bonded silica gel column coupled with evaporative light scattering detection is the one mostly used, it requires no derivatization, is sensitive and works well with gradients. Other detectors can be used, such as, refractive index, pulsed amperometric detection, mass spectrometry and nuclear magnetic resonance spectroscopy/mass spectrometry. Fluorescence-assisted carbohydrate electrophoresis of glucose, fructose, saccharose, maltose, and maltotriose in beer is also described. HPLC/ELS methods were validated for quantification of glucose, fructose, maltose, maltotriose and maltotetraose in beer. The chromatographic analyses were carried out using an amino-bonded silica column. Identification of the carbohydrates in beers was performed by comparison with the retention times of the standards. The reliability of the methods in terms of precision, accuracy and detection limit values was verified. The methods were used to study the effect of mashing methods on carbohydrate content and to compare the carbohydrate patterns of beers produced in 10 different countries. © 2009 Elsevier Inc.

Language: English

Type (Professor's evaluation): Scientific

Notes: Vol.1