Journal of the Institute of Brewing · 1967 · 14 citations · 3 references
AgricultureChemistryFood ScienceAnalytical ChemistryFood AnalysisFood ChemistryAnalytical ChromatographyChromatographic Food AnalysisChromatographyGas ChromatographyLiquid ChromatographySugar AnalysisChromatographic Separation Of SugarsChromatographic Sugar AnalysisDetector Response CorrectionFood Sugar AnalysisQuantitative DeterminationSugar Concentration MeasurementSugar Content MeasurementWort Composition
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.
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