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Spectrophotometric method for the determination of ethanol in beverages and beer samples using cerium (IV) as reagent
Author(s) -
LAU OIWAH,
LUK SHIUFAI
Publication year - 1994
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1994.tb02089.x
Subject(s) - reagent , chemistry , ethanol , chromatography , cerium , alcohol , ethanol content , chloride , organic chemistry
A simple and rapid (15min) spectrophotometric method for the determination of subpercentage ethanol in beverages is based on the colour reaction between ethanol and Ce(IV). Other alcohols and reducing substances interfere, but may be minimized by distilling the alkali and mercuric chloride treated sample. Calibration was linear up to 0.78% v/v, with r.s.d. of 5.0% at the ethanol level of 0.34% v/v. the ethanol contents of a number of non‐alcoholic beverages and beer samples were determined and compared with results from AOAC and gas chromatographic methods.