New Investigations in Analysis of Beer Reducing SubstancesFootnote¹

1 Presented at the 55th Annual Meeting, Denver, CO, April 1989.

Literature Cited

• Anderson, C., Warner, C. R., Daniels, D. H., and Padgett, K. L. Ion chromatographic determination of sulfites in foods. J. Assoc. Off. Anal. Chem. 69:14–19, 1986.
   PubMedGoogle Scholar
• Association of Official Analytical Chemists. Official Methods of Analysis, 14th ed. 20.123–20.125 Sulfurous acid (total) in food. The Association: Arlington, VA, 1984.
   Google Scholar
• Borchert, C., Jorge-Nothaft, K., and Kruger, E. Lonenchromatographische Bestimmungsmethode für Sulfit in Malz, Würze und Bier. Monatsschr. Brau. 41(12):464–466, 1988.
   Google Scholar
• Carr, R. S., and Neff, I. M. Determination of ascorbic acid in tissues of marine animals by liquid chromatography with electrochemical detection. Anal. Chem. 52:2428–2430, 1980.
   PubMed Web of Science ®Google Scholar
• De Clerck, I., and Van Cauwenberge, H. Oxidation and reductions during the brewing process. Wallerstein Lab. Commun. 20(70):255–271, 1957.
   Google Scholar
• Frost, B. Ion exclusion chromatography with electrohemical detection. Brew. Dig. 63(4):21–23, 1988.
   Google Scholar
• Han, K., and Koch, W. F. Determination of sulfide at the parts-per-billion level by ion chromatography with electrochemical detection. Anal. Chem. 59:1016–1020, 1987.
   Web of Science ®Google Scholar
• Hayes, P. I., Smyth, M. R., and McMurrough, I. Comparison of electrochemical and ultraviolet detection methods in high-performance liquid chromatography for the determination of phenolic compounds commonly found in beers. Part 1. Optimisation of operating parameters. Analyst (London) 112(9):1197–1204, 1987.
   PubMed Web of Science ®Google Scholar
• Hayes, P. I., Smyth, M. R., and McMurrough, I. Comparison of electrochemical and ultraviolet detection methods in high-performance liquid chromatography for the determination of phenolic compounds commonly found in beers. Part 2. Analysis of beers. Analyst (London) 112(9):1205–1207, 1987.
   PubMed Web of Science ®Google Scholar
• Kim, H.-J., and Kim, Y.-K. Analysis of free and total sulfites in food by ion chromatography with electrochemical detection. J. Food Sci. 51(5):1360–1361, 1986.
   Web of Science ®Google Scholar
• Kim, H. J., and Kim, Y.-K. Analysis of ascorbic acid by ion exclusion chromatography with electrochemical detection. J. Food Sci. 53:1525–1527, 1988.
   Web of Science ®Google Scholar
• Kim, H. I., Park, G. Y., and Kim, Y.-K. Analysis of sulfites in foods by ion exclusion chromatography with electrochemical detection. Food Technol. 41(1):85–91, 1987.
   Web of Science ®Google Scholar
• Kissinger, P. T., and Pachla, L. A. Determination of ascorbic acid and dehydroascorbic acid using liquid chromatography with ultraviolet and electrochemical detection. Food Technol. 41(11):108–111, 1987.
   Web of Science ®Google Scholar
• Knudson, E. J., and Siebert, K. J. The determination of ascorbates in beer by liquid chromatography with electrochemical detection. J. Am. Soc. Brew. Chem. 45:33–37, 1987.
   Google Scholar
• Lawrence, J. F., and Chadha, R. K. Determination of sulfite in foods by headspace chromatography. J. Assoc. Off. Anal. Chem. 71:930–933, 1988.
   PubMedGoogle Scholar
• Luckas, B. HPLC-Methode zur Bestimmung von L-Ascorbinsäure in Bieren. Fresenius Z. Anal. Chem. 323:496–497, 1986.
   Google Scholar
• Lunte, C. E., Wheeler, J. F., and Heineman, W. R. Determination of selected phenolic acids in beer extract by liquid chromatography with voltametric-ameperometric detection. Analyst (London) 113(1):95–98, 1988.
   Web of Science ®Google Scholar
• Meilgaard, M. C. Beer Flavor. Thesis, Technical University of Denmark, Lyngbyn, 1982.
   Google Scholar
• Moll, N., and Joly, J. P. Determination of ascorbic acid in beers by high-performance liquid chromatography with electrochemical detection. J. Chromatogr. 405:347–356, 1987.
   Web of Science ®Google Scholar
• Moll, N., and Moll, M. Additives and endogenous antioxidants countering the oxidation of beer. In The Shelf Life of Foods and Beverages. G. Charalambous, ed., Elsevier Science Publishers B.V., Amsterdam, pp. 97–140, 1986.
   Google Scholar
• Moll, N., Gross, B., Vinh, T., and Moll, M. A fully automated high-performance liquid chromatographic procedure for isolation and purification of Amadori compounds. J. Agric. Food Chem. 30:82–786, 1982.
   Web of Science ®Google Scholar
• Monier-Williams, G. W. Determination of sulfur dioxide. Analyst (London) 52:415–416, 1927.
   Google Scholar
• Pachla, L. A., and Kissinger, P. T. Determination of ascorbic acid in foodstuffs, pharmaceuticals, and body fluids by liquid chromatography with electrochemical detection. Anal. Chem. 48:364–367, 1976.
   PubMed Web of Science ®Google Scholar
• Sullivan, D. M., and Smith, R. L. Determination of sulfite in foods by ion chromatography. Food Technol. 41(7):45–53, 1985.
   Google Scholar
• Sybilska, D., Duszczyk, K., and Przasnyski M. Determination of ascorbic acid in its mixtures with thiols by reversed-phase high-performance liquid chromatography with electrochemical detection using a DC-TAST polarograph. J. Chromatogr. 298:352–355, 1984.
   Web of Science ®Google Scholar
• Taylor, S. L., Higley, N. A., and Bush, R. K. Sulfites in foods: Uses, analytical methods, residues, fate, exposure assessment, metabolism, toxicity and hypersensitivity. Adv. Food Res. 30:1–76, 1986.
   PubMedGoogle Scholar
• Tsao, G. S., and Young, M. Analysis of ascorbic acid derivatives by HPLC with electrochemical detection. J. Chromatogr. 330:408–411, 1985.
   Web of Science ®Google Scholar
• Wilson, C. W., and Shaw, P. E. High-performance liquid chromatographic determination of ascorbic acid in aseptically packaged orange juice using ultraviolet and electrochemical detectors. J. Agric. Food Chem. 35:329–331, 1987.
   Web of Science ®Google Scholar