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DETERMINATION OF CHLOROACETIC ACID, BROMOACETIC ACID AND IODOACETIC ACID IN BEER BY MICROBORE GAS‐LIQUID CHROMATOGRAPHY AND ELECTRON CAPTURE DETECTION
Author(s) -
SENDRA JOSÉ M.,
TODO VICTORIA
Publication year - 1990
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1990.tb01019.x
Subject(s) - chemistry , iodoacetic acid , chromatography , chloroacetic acid , gas chromatography , elution , ethyl acetate , extraction (chemistry) , detection limit , organic chemistry , enzyme
Determination of monohaloacetic acids in beer has been carried out by: 1) percolation of the beer through a C‐18 Sep‐Pak in order to eliminate the less polar components; 2) acidification of the eluate (pH=0.5) and extraction of the monohaloacetic acids with ethyl acetate; 3) removal of the organic solvent by rotary evaporator and vacuum; 4) methylation of the residue with BFMeOH; 5) extraction of the methyl ester derivatives with hexane; and 6) separation, detection and quantitation by gas‐liquid chromatography, using a fused‐silica BP‐1 (12m × 0.53 mm) microbore column, and electron capture detection. Recovery yields are nearly 100% for all monohaloacetic acids. Detection limits are lower than 0.1, 0.05 and 0.01 ppm for chloroacetic acid, bromoacetic acid and iodoacetic acid, respectively. Seventeen European beers have been analyzed for monohaloacetic acids content, and negative results have been found in all cases .