Premium
Analysis of Aldehyde‐bisulfites in Beer by HPLC‐Fluorescence Detection with Post‐column Derivatization
Author(s) -
KANEDA HIROTAKA,
TAKASHIO MASACHIKA,
OSAWA TOSHIHIKO,
KAWAKISHI SHUNRO,
KOSHINO SHOUHEI,
TAMAKI TERUO
Publication year - 1996
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1996.tb14736.x
Subject(s) - bisulfite , acetaldehyde , sodium bisulfite , aldehyde , chemistry , derivatization , sulfite , detection limit , high performance liquid chromatography , ammonium acetate , chromatography , formaldehyde , propylamine , organic chemistry , biochemistry , amine gas treating , catalysis , ethanol , gene expression , dna methylation , gene
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 alkanalbisulfite (from formaldehyde‐ to octylaldehyde‐bisulfite) and 2‐alkenalbisulfite (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 μM) 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.