Analysis of Organic Acids and Inorganic Anions in Different Types of Beer Using Capillary Zone Electrophoresis

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Abstract
Two methods for the investigation of different types of beer by capillary zone electrophoresis are presented. The first separation system described in this work allows the quantitative analysis of beers with respect to their contents of low molecular mass anionic components using indirect ultraviolet detection as well as conductivity detection, providing relative standard deviation between 0.5 and 6.6% for the peak areas and excellent limits of detection (LOD) ranging from 0.02 mg L-1 for chloride to 0.41 mg L-1 for phosphate. The second method offers the possibility of fast determination of amino acids in beer samples without the necessity of any sample pretreatment. LODs obtained for the investigated solutes were found to be strongly dependent on their spectroscopical properties and in the range of 0.5−50 mg L-1. Despite this restriction, this analytical method can be regarded as a suitable tool for the screening of beers with respect to their amino acid patterns. Keywords: Capillary zone electrophoresis; beer samples; low molecular mass anionic compounds; amino acids