Department of Analytical Chemistry - Fundamental and Applied Analytical Chemistry Laboratory, Institute of Chemistry, Fluminense Federal University, 24020-141, Niterói, RJ, Brazil.
Chemistry Section (SE5), Military Engineering Institute, 22290-270 Rio de Janeiro, RJ, Brazil.
Food Chem. 2021 May 15;344:128572. doi: 10.1016/j.foodchem.2020.128572. Epub 2020 Nov 6.
The composition of beer wort in terms of amino acid (AA) content affects the final product quality, once it is related to the vitality of yeast during the initial exponential growth phase and throughout fermentation. The objective of this work was the use of a capillary zone electrophoresis method with UV-vis detection in association with Principal Component (Data) Analysis for craft beer classification. Cysteine, histidine, phenylalanine, lysine, tryptophan and arginine were the monitored AAs in wort and finished beer, which were extracted through cation exchange resin. Good differentiation among samples according to their production was obtained, showing a profile of AAs (<LQ-99 µg mL) for each wort, which can be used as indicator of the quality of a beer. One of the samples had the mashing step monitored, showing an increasing profile in the concentrations of AAs (6.5-55 µg mL), which can be explained by the protein cleavage.
麦汁中氨基酸（AA）的组成会影响最终产品的质量，因为它与酵母在初始指数生长期和整个发酵过程中的活力有关。本工作的目的是使用带有紫外可见检测的毛细管区带电泳法结合主成分（数据）分析对精酿啤酒进行分类。半胱氨酸、组氨酸、苯丙氨酸、赖氨酸、色氨酸和精氨酸是麦汁和成品啤酒中监测的 AA，通过阳离子交换树脂进行提取。根据生产工艺对样品进行了很好的区分，每种麦汁都有 AA 图谱（<LQ-99 µg mL），可作为啤酒质量的指标。其中一个样品的糖化步骤进行了监测，AA 浓度呈上升趋势（6.5-55 µg mL），这可以用蛋白质裂解来解释。
