Determimation of oxalic acid in barley and malt using the RP-HPLC
2010
Benesova, K.,Vyzkumny Ustav Pivovarsky a Sladarsky, Brno (Czech Republic). Sladarsky Ustav | Macuchova, S.,Vyzkumny Ustav Pivovarsky a Sladarsky, Brno (Czech Republic). Sladarsky Ustav | Belakova, S.,Vyzkumny Ustav Pivovarsky a Sladarsky, Brno (Czech Republic). Sladarsky Ustav | Mikulikova, R.,Vyzkumny Ustav Pivovarsky a Sladarsky, Brno (Czech Republic). Sladarsky Ustav | Svoboda, Z.,Vyzkumny Ustav Pivovarsky a Sladarsky, Brno (Czech Republic). Sladarsky Ustav
Oxalic acid is contained as a natural component in the brewing materials. The biggest quantity is bound in a form of soluble natrium and potassium salts; with calcium ions it forms insoluble calcium oxalate. Oxalate content was studied in five barley varieties (Jersey, Prestige, Malz, Sebastian, and Kompakt) and malts produced from them from harvest 2007. In addition, barley caryopses were artificially contaminated with micromycetes of Fusarium spp. and treated with fungicides. HPLC with UV detection was used and optimized to analyze the samples. Validation parameters were as follows: LOD 1.0 mg/kg, LOQ 3.7 mg/kg, R2 0.9990, RSD 0.7 %, recovery 80 to 85 %. The lowest levels of both soluble and insoluble oxalates were found in non-contaminated samples. As shown by our results, fungicide treatment did not affect oxalate concentration in barley. Variety had no pronounced effect on oxalate concentrations. Oxalate levels increased considerably during malting. Total oxalate concentrations in barley varied from 60 to 101 mg/kg, in malt from 113 to 225 mg/kg and in wort from 145 to 235 mg/kg of dry matter.
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