Improvement in Analytical Methods for Determination of Sugars in Fermented Alcoholic Beverages
Joint Authors
Redi-Abshiro, Mesfin
Chandravanshi, Bhagwan Singh
Ele, Estifanos
Debebe, Ayalew
Temesgen, Shibru
Source
Journal of Analytical Methods in Chemistry
Issue
Vol. 2018, Issue 2018 (31 Dec. 2018), pp.1-10, 10 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2018-10-08
Country of Publication
Egypt
No. of Pages
10
Main Subjects
Abstract EN
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 with p-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, and Birz.
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.
American Psychological Association (APA)
Debebe, Ayalew& Temesgen, Shibru& Redi-Abshiro, Mesfin& Chandravanshi, Bhagwan Singh& Ele, Estifanos. 2018. Improvement in Analytical Methods for Determination of Sugars in Fermented Alcoholic Beverages. Journal of Analytical Methods in Chemistry،Vol. 2018, no. 2018, pp.1-10.
https://search.emarefa.net/detail/BIM-1176334
Modern Language Association (MLA)
Debebe, Ayalew…[et al.]. Improvement in Analytical Methods for Determination of Sugars in Fermented Alcoholic Beverages. Journal of Analytical Methods in Chemistry No. 2018 (2018), pp.1-10.
https://search.emarefa.net/detail/BIM-1176334
American Medical Association (AMA)
Debebe, Ayalew& Temesgen, Shibru& Redi-Abshiro, Mesfin& Chandravanshi, Bhagwan Singh& Ele, Estifanos. Improvement in Analytical Methods for Determination of Sugars in Fermented Alcoholic Beverages. Journal of Analytical Methods in Chemistry. 2018. Vol. 2018, no. 2018, pp.1-10.
https://search.emarefa.net/detail/BIM-1176334
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1176334