Determination of Sulfite in Beer Based on Fluorescent Derivatives and Liquid Chromatographic Separation

Abrahamsson, Victor; Hoff, Signe; Nielsen, Nikoline Juul; Lund, Marianne N.; Andersen, Mogens L.

doi:10.1016/j.cervis.2013.09.038

Cited by 10 publications

(17 citation statements)

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“…Quantification of sulphite was performed using the standard addition procedure described by Abrahamsson et al . . Thiol quantification was carried out based on the method described by Hoff et al .…”

Section: Methodsmentioning

confidence: 99%

“…The method for sulphite and thiol quantification was based on the fluorescent thiol reagent ThioGlo 1 and HPLC separation, making it possible to differentiate between thiol-ThioGlo 1 adducts and sulphite-ThioGlo 1 adducts. Quantification of sulphite was performed using the standard addition procedure described by Abrahamsson et al (15). Thiol quantification was carried out based on the method described by Hoff et al (16) using a matrix matched standard addition curve based on pasteurized beer 1.…”

Section: Sulphite and Thiol Quantificationmentioning

confidence: 99%

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Storage stability of pasteurized non-filtered beer

et al. 2013

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The influence of pasteurization on non-filtered beers was investigated during accelerated storage (40°C, 41 days). Two beers were produced from the same hopped wort, which was fermented with two different yeast strains. Half of the bottled beers were tunnel pasteurized resulting in four different beer samples. The pasteurization influenced the volatile profile of both fresh beers, but during storage the differences between the volatile profiles of pasteurized and non-pasteurized beers disappeared. During the storage period, the pasteurized beers gave a lower rate of radical formation, as evaluated by electron spin resonance spectroscopy, indicating a better oxidative stability. The pasteurization had no effect on the levels of the pro-oxidative metals iron and copper. Pasteurization slightly increased the protein content of the beers. SDS-PAGE analysis showed that the two beers had different protein profiles, which changed during storage; however, pasteurization of both beers did not affect their protein profiles. The level of thiols were lowered in one beer and raised in the other beer by pasteurization, but during storage the levels of thiols decreased at the same rate in all of the beers. It was concluded that pasteurization had a positive influence on the oxidative stability of non-filtered beer.

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Section: Methodsmentioning

confidence: 99%

Section: Sulphite and Thiol Quantificationmentioning

confidence: 99%

Storage stability of pasteurized non-filtered beer

et al. 2013

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“…Chromatographic methods for sulfite analysis have been widely used including ion chromatography [ 18 ], gas chromatography [ 19 ], liquid chromatography [ 20 , 21 ], zone electrophoresis [ 22 ] and ion exclusion chromatography [ 23 ]. Enzymatic assays using sulfite oxidase enzyme, supported on an oxygen sensor, and following the decrease in dissolved oxygen concentration [ 4 , 24 , 25 ] with an H 2 O 2 sensor or Clark-type oxygen electrode.…”

Section: Introductionmentioning

confidence: 99%

A New Validated Potentiometric Method for Sulfite Assay in Beverages Using Cobalt(II) Phthalocyanine as a Sensory Recognition Element

et al. 2020

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A simple potentiometric sensor is described for accurate, precise, and rapid determination of sulfite additives in beverages. The sensor is based on the use of cobalt phthalocyanine as a recognition material, dispersed in a plasticized poly(vinyl chloride) matrix membrane. o-Nitrophenyl octyl ether (o-NPOE) as a membrane solvent and tri-dodecylmethyl- ammonium chloride (TDMAC) as ion discriminators are used as membrane additives. Under the optimized conditions, sulfite ion is accurately and precisely measured under batch and flow injection modes of analysis. The sensor exhibits fast and linear response for 1.0 × 10−2–1.0 × 10−6 M (800–0.08 µg/mL) and 1.0 × 10−1–5.0 × 10−5 M (8000–4 µg/mL) sulfite with Nernstian slopes of −27.4 ± 0.3 and −23.7 ± 0.6 mV/concentration decade under static and hydrodynamic modes of operation, respectively. Results in good agreement with the standard iodometric method are obtained.Validation of the assay method is examined in details including precision, accuracy, bias, trueness, repeatability, reproducibility, and uncertainty and good performance characteristics of the method are obtained. The sensor response is stable over the pH range of 5 to 7 without any significant interference from most common anions. The advantages offered by the proposed sensor (i.e., wide range of assay, high accuracy and precision, low detection limit, reasonable selectivity, long term response stability, fast response, and long life span and absence of any sample pretreatment steps) suggest its use in the quality control/quality assurance routine tests in beverages industries, toxicological laboratories and by inspection authorities.

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“…Sulphites can be present in beer not only owing to the brewer's addition, something not very common, but also owing to natural production by the yeast as an intermediate in the amino acid synthesis . According to the literature, sulphites in beer can work both as antioxidants and as camouflaging agents for off‐flavours, like ( E )‐2‐nonenal .…”

Section: Introductionmentioning

confidence: 99%

Electrochemical sensing of total sulphites in beer using non-modified screen-printed carbon electrodes

et al. 2017

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An analytical method that combines gas-diffusion microextraction with square-wave voltammetric detection using commercial non-modified screen-printed carbon electrodes was employed in the determination of total sulphites in beer. The developed methodology showed low limits of detection (0.050 mg L À1 ) and quantification (0.17 mg L À1 ) and an intraday precision of 4.8%. The proposed method was also compared with a reference methodology used in the beer industry (EBC method 9.25.3) showing no significant differences in the obtained results. This is a simple, cheap and notably portable alternative for brewers that wish to quantify sulphites in their products.

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Determination of Sulfite in Beer Based on Fluorescent Derivatives and Liquid Chromatographic Separation

Cited by 10 publications

References 0 publications

Storage stability of pasteurized non-filtered beer

Storage stability of pasteurized non-filtered beer

A New Validated Potentiometric Method for Sulfite Assay in Beverages Using Cobalt(II) Phthalocyanine as a Sensory Recognition Element

Electrochemical sensing of total sulphites in beer using non-modified screen-printed carbon electrodes

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