Kvasny Prum. 1998; 44(6): 168-171 | DOI: 10.18832/kp1998011

The Determination of Halogenoacetic Acids in Beer by means of Capillary Gass Chromatography.Peer-reviewed article

J. ČULÍK, M. JURKOVÁ, V. KELLNER

Chloroacetic, bromoacetic and iodoacetic acids are toxic substances, which are characterized by antimicrobial activity. They are often used in beer and wine production in the form of aqueous solution during sanitation of technology machinery. The presence of residua of halogenacetic acids in beverages can be caused by insufficient backwash of technological machinery after carried out sanitation. In the article is in detail described the procedure of extraction of  halogenoacetic acid residua from beer, based on the combination of solid phase extraction and classic extraction method. In the first step were on the column packed with modified sorbent C18 removed from the analyzed matrix some interfering low-polar components, in a subsequent step they were from the pre-purified eluate of halogenoacetic acid extracted to ethylacetate. After the concentration of extract followed the derivatization (methylation) of analyte and the determination of methylderivatives by means of ECD detector. In detail there is described the selection of suitable type of capillary column for a perfect separation of arisen methylderivatives of halogenoacetic acids. The derivatization by means of BF₃/CH₃OH and the analytic terminator using 60 m capillary column DB-5 with a higher thickness of film and ECD detector provides chromatograms, where the peaks of determined substances are free of possible interferences. The above mentioned method is therefore possible to recommend for a skilled monitoring in brewing industry.
(In Czech, English summary only)

Keywords: halogenacetic acids, gas chromatography, beer

Published: June 1, 1998