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Determinación de aminoácidos en cerveza y mosto Lumex Instruments – Equipo Analítico 373

Determinación de aminoácidos en cerveza y mosto

INTRODUCTION

Free forms of amino acids in beer originate mostly from malt. The following method enables fast quantitative determination in beer and wort of the following free amino acids: arginine, lysine, tyrosine, phenylalanine, histidine, leucine and iso-leucine (total), methionine, valine, proline, alanine, glycine, cystine, tryptophan, aspartic and glutamic acids. Total content of amino acids is fdetermined after hydrolysis of proteins.

MEASURING METHOD

Free amino acids are transformed to phenylthiocarbamyl derivatives (PTC derivatives) by means of phenyl-isothiocyanate and their ionic forms are separated in the quartz capillary under the action of an electric field. The PTC derivatives are determined by measuring their own absorbance at 254 nm wavelength in a buffer solution.

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EQUIPAMENTO PARA ANÁLISIS

Sistema de Electroforesis Capilar Capel-205
Sistema de Electroforesis Capilar Capel-205

Sistema de Electroforesis Capilar Capel-105M
Sistema de Electroforesis Capilar Capel-105M

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Determinación de aminoácidos en cerveza y mosto