Coumarin – Determination in alcoholic beverages by high performance liquid chromatography

1997 ◽  
Vol 204 (5) ◽  
pp. 399
Keyword(s):  
High Performance Liquid Chromatography ◽  
Liquid Chromatography ◽  
High Performance ◽  
Alcoholic Beverages

scholarly journals Improvement in Analytical Methods for Determination of Sugars in Fermented Alcoholic Beverages

2018 ◽  
Vol 2018 ◽  
pp. 1-10 ◽  
Author(s):  
Ayalew Debebe ◽  
Shibru Temesgen ◽  
Mesfin Redi-Abshiro ◽  
Bhagwan Singh Chandravanshi ◽  
Estifanos Ele
Keyword(s):  
High Performance Liquid Chromatography ◽  
Liquid Chromatography ◽  
Sulfuric Acid ◽  
High Performance ◽  
Limit Of Detection ◽  
Total Sugar ◽  
Alcoholic Beverages ◽  
Acid Method ◽  
Sulfuric Acid Method

The main objective of this study was to improve the performance of analytical methods for the determination of sugars in fermented alcoholic beverages based on mid-infrared-partial least squares (MIR-PLS), high-performance liquid chromatography with the ultraviolet detector (HPLC-UV), high-performance liquid chromatography with the refractive index detector (HPLC-RI), and sulfuric acid methods. The MIR-PLS method was found to give good prediction of individual sugars: glucose, fructose, sucrose, and maltose in the alcoholic beverages with less than 4% error. The HPLC-UV method can be used for the determination of glucose in alcoholic beverages after derivatization withp-aminobenzoic acid ethyl ester. The HPLC-RI method was found to be applicable for the determination of individual sugars: glucose, fructose, sucrose, and maltose in the alcoholic beverages. The limit of detection (%, w/w) and recovery (%) of the individual sugars by the HPLC-RI method were fructose 0.001, 89.4–106; glucose 0.002, 92.4–109; and sucrose 0.002, 94.2–95.1. The sulfuric acid method was found to be useful for the determination of total sugar in the alcoholic beverages. The limit of detection (%, w/w) and recovery (%) of the total sugar by the sulfuric acid method were found to be 0.009, 98.2–109. The HPLC-RI method was applied to determine the level of individual sugars, while the sulfuric acid method was used to determine total sugar in Ethiopian traditional fermented alcoholic beverages:Tella,Netch Tella,Filter Tella,Borde,Tej,Korefe,Keribo, andBirz. The sugar contents in the real samples were found in the ranges (%): glucose 0.07–5.60, fructose 0.09–8.50, sucrose and maltose 0.08–3.00, and total sugar 12.0–64.5. The levels of sugars in Ethiopian traditional fermented alcoholic beverages were found to be comparable with literature data.

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