DETERMINATION OF THE SUGAR COMPOSITION OF WORT AND BEER BY GAS LIQUID CHROMATOGRAPHY
Open Access
- 12 November 1967
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 73 (6) , 570-576
- https://doi.org/10.1002/j.2050-0416.1967.tb03086.x
Abstract
The Gas Liquid Chromatographic Method for the separation of sugars has been developed to provide a routine quantitative determination of the sugar components in beer and wort, and in sugar-containing brewing adjuncts. Samples for test are dried under vacuum and converted to volatile trimethylsilyl (T.M.S.) derivatives which are suitable for analysis. The peak areas of the sugars are corrected to an internal standard and the concentrations calculated by applying the appropriate detector response factors. By the use of the method, the quantitative determination of fructose, glucose, maltose, maltotriose and maltotetraose in samples can be accomplished at a rate of 6–7 complete analyses per working day with the expenditure of comparatively little actual operator time.Keywords
This publication has 1 reference indexed in Scilit:
- Use of Sorbitol as Internal Standard in Determination of D-Glucose by Gas Liquid Chromatography.Analytical Chemistry, 1965