2013
DOI: 10.1590/s1516-89132013000600018
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Determination of 4-vinylgaiacol and 4-vinylphenol in top-fermented wheat beers by isocratic high performance liquid chromatography with ultraviolet detector

Abstract: This work aimed at determining 4-vinylguaiacol and 4-vinylphenol in the top-fermented wheat beers using different wavelength and the mobile phase for HPLC. Best results for isocratic elution were obtained at 260 nm and the mobile phase comprising methanol/ultrapure water/phosphoric acid (400/590/10, V/V). Under these conditions, the retention time of 4-vinylguaiacol and 4-vinylphenol was 25 and 27min, respectively.

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Cited by 11 publications
(11 citation statements)
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“…Alcohols were disappeared in yeast‐fermented samples but remained in LAB samples. The change of phenols during both fermentations has been reported by previous studies, which might be due to decarboxylation of ferulic acid (Zhu & Cui, 2013). The abundant fatty acid content in sorghum and the esterase activity of microorganisms were responsible for the elevated esters in fermented sorghum (Mehmood, Orhan, Ahsan, Aslan, & Gulfraz, 2008).…”
Section: Resultssupporting
confidence: 76%
“…Alcohols were disappeared in yeast‐fermented samples but remained in LAB samples. The change of phenols during both fermentations has been reported by previous studies, which might be due to decarboxylation of ferulic acid (Zhu & Cui, 2013). The abundant fatty acid content in sorghum and the esterase activity of microorganisms were responsible for the elevated esters in fermented sorghum (Mehmood, Orhan, Ahsan, Aslan, & Gulfraz, 2008).…”
Section: Resultssupporting
confidence: 76%
“…A high-performance liquid chromatography (HPLC) method was used to analyse for 4-VG and its precursor, ferulic acid (17,18). A Waters 2695 HPLC system (Waters, USA) was used and the raw data were analysed using an Empower software package (Waters, USA).…”
Section: Quantification Of 4-vg and Ferulic Acidmentioning
confidence: 99%
“…In this study, the differences in the ferulic acid decarboxylation ability among strains were reflected by the decrease in ferulic acid and increase in 4-VG during fermentation. A high-performance liquid chromatography (HPLC) method was used to analyse for 4-VG and its precursor, ferulic acid (17,18). A Waters 2695 HPLC system (Waters, USA) was used and the raw data were analysed using an Empower software package (Waters, USA).…”
Section: Quantification Of 4-vg and Ferulic Acidmentioning
confidence: 99%
“…The levels of 4VG and 4VP in top‐fermented wheat beers were determined by HPLC with an accuracy and precision of 0.001 mg/L . The HPLC system consisted of a pump (LC‐10Avp), a sample injector (7725i), a UV–vis detector (Shimadzu, Japan), and a data analyser (N2000, Zhejiang University, China).…”
Section: Methodsmentioning
confidence: 99%