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PubMedDate not supplied

The separation and determination of quinine in bitter drinks by micellar electrokinetic capillary chromatography.

A rapid method for the determination of quinine in bitter drinks by micellar electrokinetic capillary chromatography (MECC) with ultraviolet (UV) detection is described. The beverage is simply diluted with deionized water, filtered, and analyzed using a 75 cm x 75 micrometer uncoated fused-silica capillary column with a buffer consisting of 15% methanol and 85% of a mixture of 0.05 M cetyltrimethylammonium bromide (CTAB), 0.01 M sodium tetraborate, and 0.01 M potassium dihydrogen orthophosphate, pH 8.6, with an operating voltage of -25 kV. The levels of quinine determined by MECC were in good agreement with those determined by HPLC. The CVs for area calculation (2.1%, n = 7) and migration time variation (1.3%, n = 20) for multiple injections of a sample solution by MECC were satisfactory.

Antimalarials↗
PubMed2003

Radicaloid-type oxidative decomposition of beer bittering agents revealed.

trans-Isohumulones, dihydroisohumulones, tetrahydroisohumulones, and humulinones, which are important hop-derived flavor components of beer, were found, by using electrolysis of organic solutions, to be stable against oxidation, like weak acids; however, they are readily oxidized in their anionic forms as present in beer. Oxygen- and carbon-centered radicals were formed by oxidation and identified by using spin trapping under aerobic and anaerobic conditions, followed by EPR (electron paramagnetic resonance) spectroscopy. Generated radicals were reactive, most likely degrading into products lacking the tricarbonyl chromophore; this is typical of five-membered-ring hop derivatives. Thus, flavor-active beer constituents may degrade oxidatively in the absence of oxygen, thereby leading to reaction products that escape UV detection.

Beer↗