Analytical method validation and monitoring of diacetyl in liquors from Korean market
| Autor: | Ki-Teak Lee, Hyeon-Hwa Lee, Jung-Ah Shin |
|---|---|
| Rok vydání: | 2016 |
| Předmět: |
0301 basic medicine
Detection limit Wine organization.sector Chromatography Calibration curve 04 agricultural and veterinary sciences organization 040401 food science Applied Microbiology and Biotechnology Diacetyl High-performance liquid chromatography Article Microbrewery Standard curve 03 medical and health sciences chemistry.chemical_compound 030104 developmental biology 0404 agricultural biotechnology chemistry Derivatization Food Science Biotechnology |
| Zdroj: | Food science and biotechnology. 26(4) |
| ISSN: | 2092-6456 |
| Popis: | Diacetyl is a natural fermentation by-product and is an important flavor component of certain liquors. This paper aims to validate the high performance liquid chromatography (HPLC) method based on derivatization with 1,2-diaminobenzene for diacetyl quantification in liquor samples. A limit of quantitation of 0.039 mg/L was obtained. Coefficient regression (R2) of calibration curve for the HPLC–UV method exceeded 0.999, showing adequate linearity on the standard curve. Relative standard deviation values obtained from intraday and interday analysis for precision were 2.5 and 4.1%, respectively. Using the validated method, the contents of diacetyl in liquors (12 types, 389 samples) distributed throughout Korea were monitored. The average diacetyl content of all analyzed liquor samples ranged from trace amounts to 3.655 mg/L (microbrewery beer). The highest average diacetyl content was found in fruit wines (0.432 mg/L), followed by red wine (0.320 mg/L) and general distilled spirits (0.249 mg/L). In takju and yakju, no distinctive effect of sterilization on diacetyl content was found. |
| Databáze: | OpenAIRE |
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