Determination of Amino Acids in Wort and Beer by Reverse-Phase High-Performance Liquid Chromatography¹

1 Presented at the 51st Annual Meeting, Milwaukee, WI, June 1985.

Abstract

An analysis of 19 amino acids in wort or beer was based on the precipitation of proteins followed by precolumn derivatization of the amino acids with o-phthaldialdehyde/2-mercaptoethanol. Amino acid separation was accomplished by means of a reverse-phase column. A detection limit at picomole level was reached through fluorescence. Variation coefficients for retention times and amino acid concentrations are reported. The results obtained by this method were evaluated in relation to those from a similar method where amino acid separation was accomplished by ion-exchange and postcolumn derivatization.

• Amino acids analysis
• Beer
• High-performance liquid chromatography
• Precolumn derivatization
• Wort