Determination of total carbohydrate content in beer using its pre-column enzymatic cleavage and HPLC-RI

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F14%3A%230000966" target="_blank" >RIV/60193697:_____/14:#0000966 - isvavai.cz</a>

Výsledek na webu

<a href="http://link.springer.com/article/10.1007/s12161-014-9805-y" target="_blank" >http://link.springer.com/article/10.1007/s12161-014-9805-y</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1007/s12161-014-9805-y" target="_blank" >10.1007/s12161-014-9805-y</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Determination of total carbohydrate content in beer using its pre-column enzymatic cleavage and HPLC-RI

Popis výsledku v původním jazyce

Beside ethanol, carbohydrates are the main source of total energy in beer. While analyses of fermentable carbohydrates are important from the technological point of view, the total content of carbohydrates is relevant in terms of nutrition. A high-performance liquid chromatography (HPLC) method with refractometric (RI) detection was developed for determination of total carbohydrate content in beer. Using enzymatic reaction with amyloglucosidase, the carbohydrates were cleaved to yield glucose and shortglucose oligomers of less than 10 units, and separated on HPLC ion exchanger Rezex RSO-Oligosaccharide column in Ag+ mode. Optimum parameters were established for the enzymatic sample treatment and for the HPLC separation of reaction products. Calibration curves of glucose, fructose, maltose and simultaneously analyzed glycerol ranged from 0.001 to 0.5 g/100 ml, correlation coefficients of all calibration curves were 0.9999. The instrumental limits of quantification were 0.001 g/100 ml a

Název v anglickém jazyce

Determination of total carbohydrate content in beer using its pre-column enzymatic cleavage and HPLC-RI

Popis výsledku anglicky

Beside ethanol, carbohydrates are the main source of total energy in beer. While analyses of fermentable carbohydrates are important from the technological point of view, the total content of carbohydrates is relevant in terms of nutrition. A high-performance liquid chromatography (HPLC) method with refractometric (RI) detection was developed for determination of total carbohydrate content in beer. Using enzymatic reaction with amyloglucosidase, the carbohydrates were cleaved to yield glucose and shortglucose oligomers of less than 10 units, and separated on HPLC ion exchanger Rezex RSO-Oligosaccharide column in Ag+ mode. Optimum parameters were established for the enzymatic sample treatment and for the HPLC separation of reaction products. Calibration curves of glucose, fructose, maltose and simultaneously analyzed glycerol ranged from 0.001 to 0.5 g/100 ml, correlation coefficients of all calibration curves were 0.9999. The instrumental limits of quantification were 0.001 g/100 ml a

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

CB - Analytická chemie, separace

OECD FORD obor

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Projekt

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Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2014

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Food Analytical Methods

ISSN

1936-9751

e-ISSN

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Svazek periodika

7

Číslo periodika v rámci svazku

8

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

10

Strana od-do

1677-1686

Kód UT WoS článku

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EID výsledku v databázi Scopus

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