QUANTITATIVE GAS CHROMATOGRAPHIC ANALYSIS OF AMINO ACIDS IN BEER AND WORT

Alexander Kurosky, Austra Bars

Research output: Contribution to journalArticle

2 Scopus citations

Abstract

Amino acids present in beer and wort samples were isolated using Dowex 50W‐X8 ion exchange resin. These acids were converted to N‐trifluoroacetyl methyl esters and were separated on a 10 ft. x 1/4 in. copper column packed with 3/4% Carbowax 1540 and 1/4% NPGS on Chromosorb W. Complete separation and quantitative estimation was obtained for eleven amino acids: valine, alanine, isoleucine, leucine, glycine, proline, aspartic acid, threonine, methionine, glutamic acid, and phenylalanine. Standards of the acids showed a relative standard deviation of 4% and less for nine acids while threonine and methionine gave deviations of 9% and 15% respectively. The other naturally‐occurring amino acids did not interfere with the separation of the above eleven. Amino acid assimilation data is presented along with other beer and wort analyses. 1968 The Institute of Brewing & Distilling

Original languageEnglish (US)
Pages (from-to)200-207
Number of pages8
JournalJournal of the Institute of Brewing
Volume74
Issue number2
DOIs
StatePublished - 1968
Externally publishedYes

ASJC Scopus subject areas

  • Food Science

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