Model Study of Nitrite Reactions in Beer: Structural Characterization of the Products by GC-MS/MS

Kód výsledku v IS VaVaI

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Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Model Study of Nitrite Reactions in Beer: Structural Characterization of the Products by GC-MS/MS

Popis výsledku v původním jazyce

Beer belongs to beverages where some harmful N-nitrosamines and other (non-volatiles) nitroso compounds (NOC) may occur. Levels of NOC in beer are so far determined by ATNC method (Apparent Total Nitroso Compounds) which does not provide information about the individual analytes. It is generally assumed that these unknown NOC are formed by nitrite reactions and a higher concentration of nitrites in beer may signalize microbial contamination. However, as most of these compounds were not structurally characterized yet, the research about their toxicological relevance for consumers as well as new analytical methods development is limited. For this reason, the presented study concerns identifying the products formed by nitrite reactions in beer. Up to 19 products were identified by gas chromatography with tandem mass spectrometry together with isotopic experiments (15NO2–). Several products were structurally characterized and confirmed by a comparison of retention indices and mass spectra of standard/synthesized compounds. The products were representatives of nitroso, as well as nitro, oxime, and even cyano-compounds. Screening of the products in 16 commercial beers showed the natural occurrence of several products, such as newly identified 4-cyanophenol and 2-methoxy-5-nitrophenol. Since studied compounds are generally supposed to be harmless, new findings from this study may bring opportunities to prove/disprove this assumption. The poster was presented at the konference "14th International Trends in Brewing", which took place from 17 until 20 October 2021 in Leuven, Belgium.

Název v anglickém jazyce

Model Study of Nitrite Reactions in Beer: Structural Characterization of the Products by GC-MS/MS

Popis výsledku anglicky

Beer belongs to beverages where some harmful N-nitrosamines and other (non-volatiles) nitroso compounds (NOC) may occur. Levels of NOC in beer are so far determined by ATNC method (Apparent Total Nitroso Compounds) which does not provide information about the individual analytes. It is generally assumed that these unknown NOC are formed by nitrite reactions and a higher concentration of nitrites in beer may signalize microbial contamination. However, as most of these compounds were not structurally characterized yet, the research about their toxicological relevance for consumers as well as new analytical methods development is limited. For this reason, the presented study concerns identifying the products formed by nitrite reactions in beer. Up to 19 products were identified by gas chromatography with tandem mass spectrometry together with isotopic experiments (15NO2–). Several products were structurally characterized and confirmed by a comparison of retention indices and mass spectra of standard/synthesized compounds. The products were representatives of nitroso, as well as nitro, oxime, and even cyano-compounds. Screening of the products in 16 commercial beers showed the natural occurrence of several products, such as newly identified 4-cyanophenol and 2-methoxy-5-nitrophenol. Since studied compounds are generally supposed to be harmless, new findings from this study may bring opportunities to prove/disprove this assumption. The poster was presented at the konference "14th International Trends in Brewing", which took place from 17 until 20 October 2021 in Leuven, Belgium.

Druh

O - Ostatní výsledky

CEP obor

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OECD FORD obor

10406 - Analytical chemistry

Projekt

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Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2021

Kód důvěrnosti údajů

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