The Development Of System Analysis Essay For Amines In Beer

Many amines are existed in beer. Whose taste and quality are closely related to thecontent and type. N-nitrsamines are found in many fields. It is harmful to the health of people.In the paper, NDEA, NDBA, NPIP, NPYR was detected in beer by low-temperaturevacuum distillation and SPE (solid phase extraction)-LLE (liquid-liquid extraction) combinedGas Chromatography with FID detection.The result of low-temperature vacuum distillation showed that the linear range ofconcentration was from5to100μg/mL with a linear correlation coefficient. The limits ofdetection were achieved at μg/L. The recoveries of N-nitrosamines ranged from70%to90%.RSD are less than5%(n=5).It can achieve the best effect for broken breast that ultrasound to the sample at the sametime to spin evaporate.The proportion of chloride and hexane are3:17in the elution solvent ofSPE small column. The most solvent quantity was about10mL. The recoveries ofN-nitrosamines ranged from70%to80%. This method is stable and simple for operation,saving time, suitable for detection of big handling sample compaer with low-temperaturevacuum distillation. A method for trace amine compounds analysis in beer was developed inthis paper. The amine compounds with-NH2and-NH-in beer were analyzed by HPLCseparation and LIFD determination, using FITC as derivative regent. Using the developedmethod, Various kinds of beer on sell were analyzed. There existed some differences of aminecompounds among different brands and different series of beer. Setting the integral thresholdat1mv, the largest number of HPLC peaks are53and the least number is38.. The method hasa high sensitivity, good stability and is easily operated. It can be used for detection of qualityof beer and fake and shoddy products. The method is also suitable for amine compoundsanalysis in other beverage and food.