Analysis on Six Free Phenolic Acids in Beer by HPLC with Electrochemical Detection

Abstract

Abstract: In a previous study a HPLC-ECD method for determining simultaneously of six kinds of phenolic acids( protocatechuic acid, p-coumaric acid, syingic acid, gallic acid, caffeic acid and ferulic acid) in five different types of beer was established. Six kinds of phenolic acids were separated satisfactorily when RP-HPLC with Electrochemical Detection(HPLC- ECD) was used. The phenolic acids were analyzed on hypersil ODS column(250mm×4.0mm,5.0μm) and a gradient elution program was performed with CH3OH-2% HAc as a flow phase. The flow rate was 0.8ml/min. The detection was done at 700mV at column temperature 30℃. A rapid, sensitive and accurate method for the determination of six kinds of phenolic acids was founded. This study might provide a scientific basis for the quality control of beer.

Key words: beer, free phenolic acids, HPLC, electrochemical detection

CAO Wei, SUO Zhi-Rong, CHEN Wei-Jun, SONG Ji-Rong, ZHENG Jian-Bin. Analysis on Six Free Phenolic Acids in Beer by HPLC with Electrochemical Detection[J]. FOOD SCIENCE, 2005, 26(4): 212-214.

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Analysis on Six Free Phenolic Acids in Beer by HPLC with Electrochemical Detection

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