Chromatographic determination of amino acid enantiomers in beers and raw materials used for their manufacture.
Using gas chromatography (GC) on a chiral stationary phase, accompanied by high-performance liquid chromatography, beers and raw materials used for manufacturing (hops, barley grains, malts) were investigated for the pattern and quantities of amino acid enantiomers. Although L-amino acids were most abundant, certain D-amino acids were detected in all beers and most of the raw materials. Highest amounts of D-amino acids were detected in special beers such as Berliner Weisse that underwent bottle-conditioning with lactic cultures, and Belgian fruit beers produced by spontaneous fermentation. It is demonstrated that GC on chiral stationary phases is highly suitable for the quantitative determination of amino acid enantiomers in beers and raw materials used for their manufacture. Quantities, relative amounts and pattern of amino acid enantiomers can serve in particular as chiral markers for the authenticity of special beers.
Erbe
T
T
Department of Food Sciences, Institute of Nutritional Science, Interdisciplinary Research Center, Justus-Liebig-University, Giessen, Germany.
Brückner
H
H
D000596:Amino Acids / Q000737:chemistry*; D001515:Beer / Q000032:analysis*; D002849:Chromatography, Gas; D002851:Chromatography, High Pressure Liquid / Q000379:methods; D013237:Stereoisomerism
D000596:Amino Acids