Determination of free fatty acids in beer

被引：38
|
作者：
Bravi, Elisabetta [1 ]
Marconi, Ombretta [1 ]
Sileoni, Valeria [2 ]
Perretti, Giuseppe [2 ]
机构：
[1] Univ Perugia, Italian Brewing Res Ctr, CERB, Via S Costanza Ncn, I-06126 Perugia, Italy
[2] Univ Perugia, Dept Agr Food & Environm Sci, Via S Costanza Ncn, I-06126 Perugia, Italy
来源：
FOOD CHEMISTRY | 2017年 / 215卷
关键词：
Analysis; Beer; Free fatty acids; GC-FID; LLCE; SPE; LIPID-CONTENT; WORT; EXTRACTION; FLAVOR; VALIDATION; BARLEY; ESTERS;
D O I：
10.1016/j.foodchem.2016.07.153
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Free fatty acids (FFA) content of beer affects the ability to form a stable head of foam and plays an important role in beer staling. Moreover, the presence of saturated FAs is related sometimes to gushing problems in beer. The aim of this research was to validate an analytical method for the determination of FFAs in beer. The extraction of FFAs in beer was achieved via Liquid Liquid Cartridge Extraction (LLCE), the FFAs extract was purified by Solid Phase Extraction (SPE), methylated by boron trifluoride in methanol, and injected into GC-FID system. The performance criteria demonstrate that this method is suitable for the analysis of medium and long chain FFAs in beer. The proposed method was tested on four experimental beers. (C) 2016 Elsevier Ltd. All rights reserved.
引用
收藏
页码：341 / 346
页数：6
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