ANALYSIS OF LONG-CHAIN FATTY-ACIDS IN BEER BY HPLC-FLUORESCENCE DETECTION METHOD

Long-chain fatty acids (C12-C18) in beer were determined by the HPLC-fluorescence detection method using 9-(chloromethyl)anthracene as a labeling reagent. The detection limits were 0.2 μg/L in beer. Fatty acids of C14-C18in beer were reduced 10-20% during incubation at 60 °C. The degradation of unsaturated fatty acids (C18:1, C18:2) was accelerated by additions of Fe2+and/or H2O2, while it was inhibited by EDTA. It was thought, therefore, that the degradation of these unsaturated acids was responsible for the free-radical reactions in beer. From a model experiment, it appeared that the degradation of these acids would be inhibited by polyphenols in beer. © 1990, American Chemical Society. All rights reserved.