Kvasny Prum. 2006; 52(4): 111-114 | DOI: 10.18832/kp2006010

Analytical Methods for Determination of Polyphenols in Sweet Wort, Wort and Beer.Peer-reviewed article

Markéta DVOŘÁKOVÁ, Pavel DOSTÁLEK, Petr HULÍN
Ústav kvasné chemie a bioinženýrství, VŠCHT Praha, Technická 5, 166 28 Praha 6

This article describes the ways of analytical determination of polyphenols in brewing. The methods for this determination are divided into two groups, analytical methods for group determination and determination of individual polyphenols. The group methods are for the determination of anthocyanogens, tanoids and flavonoids. For the determination of individuals polyphenols is the most widespread method HPLC (reverse phase) with different types of detection. Less widespread method is GC with MS detection, from point of view analyte derivatization.This article describes the ways of analytical determination of polyphenols in brewing. The methods for this determination are divided into two groups, analytical methods for group determination and determination of individual polyphenols. The group methods are for the determination of anthocyanogens, tanoids and flavonoids. For the determination of individuals polyphenols is the most widespread method HPLC (reverse phase) with different types of detection. Less widespread method is GC with MS detection, from point of view analyte derivatization.

Keywords: analytical methods, beer, wort, hopped wort, polyphenols

Published: April 1, 2006 

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