Kvasny Prum. 2010; 56(5): 247-250 | DOI: 10.18832/kp2010031

Determimation of oxalic acid in barley and malt using the RP-HPLC.Peer-reviewed article

Karolína BENE©OVÁ, Simona MACUCHOVÁ, Sylva BĚLÁKOVÁ, Renata MIKULÍKOVÁ, Zdeněk SVOBODA
Výzkumný ústav pivovarský a sladařský, a. s., Sladařský ústav, Mostecká 7, CZ-614 00 Brno

Oxalic acid is contained as a natural component in the brewing materials. The biggest quantity is bound in a form of soluble natrium and potassium salts; with calcium ions it forms insoluble calcium oxalate. Oxalic acid present in beer, namely in a form of calcium oxalate, can even in low concentration give rise to overfoaming of beer (gushing). Oxalate content was studied in five barley varieties (Jersey, Prestige, Malz, Sebastian, and Kompakt) and malts produced from them from harvest 2007. Further, the effect of the purposefully contamination of barley caryopses with micromycetes of Fusarium spp. and following use of the fungicide were studied. . The method for the determination of oxalic acid using the High Performance Liquid Chromatography with UV detection was optimized. Validation parameters were as follows: LOD 1.0 mg.kg-1, LOQ 3.7 mg.kg-1, R2 0.9990, RSD 0.7 %, recovery 80 to 85 %.Oxalic acid is contained as a natural component in the brewing materials. The biggest quantity is bound in a form of soluble natrium and potassium salts; with calcium ions it forms insoluble calcium oxalate. Oxalic acid present in beer, namely in a form of calcium oxalate, can even in low concentration give rise to overfoaming of beer (gushing). Oxalate content was studied in five barley varieties (Jersey, Prestige, Malz, Sebastian, and Kompakt) and malts produced from them from harvest 2007. Further, the effect of the purposefully contamination of barley caryopses with micromycetes of Fusarium spp. and following use of the fungicide were studied. . The method for the determination of oxalic acid using the High Performance Liquid Chromatography with UV detection was optimized. Validation parameters were as follows: LOD 1.0 mg.kg-1, LOQ 3.7 mg.kg-1, R2 0.9990, RSD 0.7 %, recovery 80 to 85 %.

Keywords: oxalic acid, oxalates, gushing, barley, malt, wort, HPLC

Received: December 9, 2009; Accepted: January 5, 2010; Published: May 1, 2010 

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