Analysis of aldehyde-bisulfites in beer by HPLC-fluorescence detection with post-column derivatization

被引：13

作者：

Kaneda, H ^{[1
]}

Takashio, M ^{[1
]}

Osawa, T ^{[1
]}

Kawakishi, S ^{[1
]}

Koshino, S ^{[1
]}

Tamaki, T ^{[1
]}

机构：

[1] NAGOYA UNIV,FAC AGR,DEPT APPL BIOL SCI,CHIKUSA KU,NAGOYA,AICHI 464,JAPAN

来源：

JOURNAL OF FOOD SCIENCE | 1996年 / 61卷 / 01期

关键词：

beer; aldehyde-bisulfites; HPLC; fluorescence detection;

D O I：

10.1111/j.1365-2621.1996.tb14736.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

An analytical method was based on the aldehyde-bisulfite (separated by HPLC) reaction with o-phthalaldehyde in the presence of ammonium acetate, producing a fluorescent compound. Detection limits of alkanal-bisulfite (from formaldehyde- to octylaldehyde-bisulfite) and 2-alkenal-bisulfite (from trans-2-hexenal- to trans-2-nonenal-bisulfite) ranged from 5 nM to 25 nM. The method was less sensitive for free sulfite (detection limit 100 mu M) than for aldehyde-bisulfite. Increasing acetaldehyde-bisulfite with addition of 25 mM acetaldehyde to a beer sample showed free sulfite in the beer. Free sulfite and acetaldehyde-bisulfite were detected in commercial beers but other aldehyde-bisulfites were not.

引用

页码：105 / 108

页数：4

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