Simultaneous determination of E-2-nonenal and β-damascenone in beer by reversed-phase liquid chromatography with UV detection

被引：29

作者：

Guido, LF ^{[1
]}

Carneiro, JR ^{[1
]}

Santos, JR ^{[1
]}

Almeida, PJ ^{[1
]}

Rodrigues, JA ^{[1
]}

Barros, AA ^{[1
]}

机构：

[1] Univ Porto, Ctr Invest Quim, Fac Ciencias, Dept Quim, P-4169007 Oporto, Portugal

来源：

JOURNAL OF CHROMATOGRAPHY A | 2004年 / 1032卷 / 1-2期

关键词：

beer; food analysis; nonenal; damascenone; carbonyl compounds;

D O I：

10.1016/j.chroma.2003.12.026

中图分类号：

Q5 [生物化学];

学科分类号：

071010 ; 081704 ;

摘要：

A method for the simultaneous determination of E-2-nonenal and beta-damascenone in beer by reversed-phase liquid chromatography using UV detection is presented. The method consists of beer steam distillation, followed by an extraction/concentration step using Sep-Pak Plus C-18 RP cartridges and determination by HPLC at 226 nm UV-absorption maximum. The identity of the compounds was confirmed by GC analysis with MS detection of the isolated fractions. A recovery factor of approximately 80% was obtained for beta-damascenone with a R.S.D. of 3%. E-2-Nonenal and beta-damascenone were monitored in a comparative study of fresh and either naturally and forced aged beer. The results obtained show that both compounds have a similar behaviour through an extended storage of beer and consequently can be used as good analytical markers of beer ageing. Nevertheless, the use of beta-damascenone seems to be more convenient because this compound appears in beer in higher concentrations than E-2-nonenal, thus making it easier to measure. (C) 2004 Elsevier B.V. All rights reserved.

引用

页码：17 / 22

页数：6

共 14 条

[1] QUANTITATIVE AND SENSORY STUDIES ON TOMATO PASTE VOLATILES [J].

BUTTERY, RG ;

TERANISHI, R ;

LING, LC ;

TURNBAUGH, JG .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1990, 38 (01) :336-340

[2] Investigation of the β-damascenone level in fresh and aged commercial beers [J].

Chevance, F ;

Guyot-Declerck, C ;

Dupont, J ;

Collin, S .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2002, 50 (13) :3818-3821

[3]

Dalgliesh C.E., 1977, Proceedings of the European Brewery Convention Congress, P623

[4] STRUCTURE AND SYNTHESIS OF DAMASCENONE (TRIMETHYL-2,6,6-TRANS-CROTONOYL-1-CYCLO-HEXADIENE-1,3), ODORIFEROUS CONSTITUENT OF BULGARIAN ROSE OIL [J].

DEMOLE, E ;

ENGGIST, P ;

SAUBERLI, U ;

STOLL, M ;

KOVATS, ES .

HELVETICA CHIMICA ACTA, 1970, 53 (03) :541-&

[5]

DROST B W, 1990, Journal of the American Society of Brewing Chemists, V48, P124

[6]

Fickert B, 1998, NAHRUNG, V42, P371, DOI 10.1002/(SICI)1521-3803(199812)42:06<371::AID-FOOD371>3.0.CO

[7]

2-V

[8] How low pH can intensify β-damascenone and dimethyl trisulfide production through beer aging [J].

Gijs, L ;

Chevance, F ;

Jerkovic, V ;

Collin, S .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2002, 50 (20) :5612-5616

[9] SYNTHESIS OF DAMASCENONE AND BETA-DAMASCONE AND POSSIBLE MECHANISM OF THEIR FORMATION FROM CAROTENOIDS [J].

ISOE, S ;

KATSUMURA, S ;

SAKAN, T .

HELVETICA CHIMICA ACTA, 1973, 56 (05) :1514-1516

[10] Quantitative determination of free and hydrolytically liberated β-damascenone in red grapes and wines using a stable isotope dilution assay [J].

Kotseridis, Y ;

Baumes, RL ;

Skouroumounis, GK .

JOURNAL OF CHROMATOGRAPHY A, 1999, 849 (01) :245-254

← 1 2 →