The form of free amino acids in beer is mainly derived from malt. Capillary electrophoresis for rapid quantitative determination of free amino acids in beer and wort: arginine, lysine, tyrosine, phenylalanine, histidine, leucine and isoleucine (total), methionine , valine, valine, alanine, glycine, cystine, tryptophan, aspartic acid and glutamic acid.
The free amino acid is converted to a phenylthiocarbamic acid derivative (PTC derivative) by a phenyl isothiocyanate whose ionic form is separated in a quartz capillary under the action of an electric field. The content of the PTC derivative was determined by measuring the absorbance at 254 nm in a buffer solution.
The free amino acid is converted to a phenylthiocarbamic acid derivative (PTC derivative) by a phenyl isothiocyanate whose ionic form is separated in a quartz capillary under the action of an electric field. The content of the PTC derivative was determined by measuring the absorbance at 254 nm in a buffer solution.
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