CITP anion analysis of beverages

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Authors	BARTOŠKOVÁ Marie PELIKÁNOVÁ Blanka LUBAL Přemysl FARKOVÁ Marta
Year of publication	2014
Type	Article in Proceedings
Conference	CECE 2014
MU Faculty or unit	Faculty of Science
Citation
Web	http://www.ce-ce.org/CECE2014/CECE%202014%20proceedings_full.pdf#page=125
Field	Analytic chemistry
Keywords	Isotachophoresis; food chemistry and analysis
Description	The new analytical method for the determination of content of sulphates and sulphites in the presence of carbonates by means of capillary isotachophoresis (CITP) was developed and this procedure was utilized for the analysis of wines, beers and nonsparkling mineral water samples. In case of beer and wine samples, the content of organic acids (e.g. benzoic, citric, lactic, acetic and sorbic acids) was determined in order to evaluate their impact on results obtained by developed technique.
Related projects:	CEITEC - Central European Institute of Technology Vývoj metod a instrumentace pro analýzu biologicky významných látek 2014