Kvasny Prum. 1982; 28(9): 193-197 | DOI: 10.18832/kp1982040

Application of high-pressure chromatography to the estimation of some compounds of beer extract.Peer-reviewed article

H. ŠEDOVÁ, M. KAHLER, J. VOBORSKÝ

A brief principle of high-pressure liquid chromatography (HPLC) and some methods for an estimation of carbonyl compounds, nucleotides and saccharides in beer are described. An advantage of the HPLC is in the ability of the distinction between compounds with a slight difference in the structure. In addition to these procedures, the HPLC can be also used to the detection of tannins, bitter substances, organic acids and other compounds of beer.
(In Czech, English summary only)

Keywords: HPLC, carbonyl compounds, nucleotides, saccharide, beer

Published: September 1, 1982