Nitrogen compounds are considered to be the main players in flavor and haze formation, foam stability, color, yeast nutrition and the biological stability of a beer. These compounds consist of amino acids, peptides, polypeptides, proteins, nucleic acids and their degradation products [1]. It has been proved that the flavor diversity in beer depends on the alcohol and ester formation caused by these nitrogen compounds, but it is also strongly influenced by amino acids and proteins originating from the raw materials and the technological processes of beer brewing. Using our LC-MS MetAmino® kit, we tested a sample of Budvar beer. Here we present a comparison of the mass chromatograms of the standard mixture (Fig. 1) and Budvar 12˚ beer (Fig. 2). The most abundant amino acid in Budvar beer was proline (2197 µmol/L) and alanine (914 µmol/L), which is consistent with other beer analyzes in the literature [3].
ABSTRACT
LC-MS determination of free amino acids in beer using the MetAmino® kit. Sample preparation by the MetAmino® Kit: beer (25 µL) was dried to dryness under a gentle stream of nitrogen, internal standards (10 µL) were added, and the protocol was continued with the addition of CTS and RDS according to the general protocol scheme referenced in the note. The chromatographic conditions are given only as an LC-MS method according to the same general protocol scheme, so no column, dimensions, part number, mobile phase, gradient, flow rate, temperature, injection volume or detector settings are specified in this note. The note shows two mass extracted chromatograms: Fig. 1, the standard mixture with 5 nmol of SD1 and SD2 according to the kit manual, with labelled peaks or peak groups over…
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Lysine (LYS)CAS number not available
Phenylalanine (PHE)CAS number not available
Leucine (LEU)CAS number not available
Aspartic acid (ASP)CAS number not available
Glutamic acid (GLU)CAS number not available
Isoleucine (ILE)CAS number not available
Tyrosine (TYR)CAS number not available
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Biology Centre CAS, České Budějovice
Biology Centre of the Czech Academy of Sciences, České Budějovice (Czech Republic). Named as the developer of the SpeExtra(TM) MSPE application for the pre-purification of insect adipokinetic hormones.
References
Fontana, M., Buiatti, S. 25 - Amino Acids in Beer, Beer in Health and Disease Prevention, 2009, 273-284.
Schad, G.J. Fast and Simple Determination of Free Amino Acids in Beer, LCGC, 10, 2015.
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