analysis of anions in beer using ion chromatography使用离子色谱分析阴离子在啤酒.pdfVIP

Journa l of Automated Methods Management in Chemistry Vol. 24, No. 4 (July– August 2002 ) pp. 127– 130 Analysis of anions in beer using ion chromatography Jonatha n Bruce like water to ensure purity and consistency . Water is one Metrohm UK Ltd, Metrohm House, Unit 2, Top Angel, Buckingham Industrial of the primary ingredients used and still many arguments Park, Buckingham MK18 1TH, UK remain unresolved among the diå erent brewers about whether soft or hard water produce s a better-® nished The majority of anions foun d in beer are a consequence of product . Hard waters will contain higher amounts of impurities derivedfro m the water used during the brewing process . mineral salts and sulphates, all of which can be analysed The proces s of beer manufacture consists of malting, brewing and using the technique of IC. fermentatio n followe d by maturation before ¢ ltration and ¢ nally storage . Strict quality control is required because the presenc e of certain anions outside strictly de¢ ned tolerance limits can a¡ect the £ avour characteristics of the ¢ nished product . The anions presen t Origins of beer were quanti¢ ed using the technique of ion chromatography with the Metrohm modular system followin g sample preparation . The The exact origins of beer are unknown . The Greek analysis produce d a result of the order 200 mg lº1 fo r chloride, historian Herodotus cited the Egyptians as making the phosphat e and sulphate and around 20 mg lº1 fo r nitrate. If the ® rst true beer. Other more recent evidence suggests that chloride le