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Analysis of Czech meads: Sugar content, organic acids content and selected phenolic compounds content
Authors: Švecová Blanka | Bordovská Miroslava | Kalvachová Dagmar | Hájek Tomáš
Year: 2015
Type of publication: článek v odborném periodiku
Name of source: Journal of Food Composition and Analysis
Publisher name: Academic Press (Elsevier)
Place: SAN DIEGO
Page from-to: 80-88
Titles:
Language Name Abstract Keywords
cze Analýza českých medovin: obsah cukrů, organických kyselin a vybraných fenolických látek. V této práci bylo analyzováno 22 vzorků českých medovin. Obsah glukózy a fruktózy byl stanoven chromatografickou metodou s detekcí založenou na rozptylu světla, jejich separace byla provedena na amino koloně a za použití isokratické eluce se složením mobilní fáze voda:acetonitril (90:10, v/v). Obsah hydroxymethylfurfuralu a organických kyselin byl stanoven pomocí RP-HPLC s UV detekcí, v obou případech byla použita isokratická eluce. Vybrané fenolické látky (kyselina galová či vanilin) byly analyzovány pomocí HPLC s coulometrickou detekcí. Pro separaci těchto látek byla použita kolona C18 a 5mM octan amonný ve vodě (okyselený kyselinou octovou) a acetonitril jako složky mobilní fáze. Všechny vyvinuté metody umožnily identifikovat a stanovit celkem 24 biologicky aktivních látek v medovinách. medovina; cukry; organické kyseliny; fenolické látky
eng Analysis of Czech meads: Sugar content, organic acids content and selected phenolic compounds content In this study, 22 samples of various Czech meads were analysed. Glucose and fructose content were determined by chromatographic method with evaporative light scattering detection; for the separation an amino column with an isocratically delivered mobile phase water:acetonitrile (90:10, v/v) was used. The content of hydroxymethylfurfural and organic acids (e.g. citric acid or malic acid) was determined by HPLC with UV detection in reversed phase mode, in both cases with an isocratic elution of mobile phase. Selected phenolic compounds (e.g. gallic acid or vanillin) were analysed using HPLC system equipped with electrochemical coulometric-array detector. A C18 column was used in the separation of phenolics with a mobile phase of 5 mM ammonium acetate in water (acidified with formic acid) and acetonitrile. All developed methods allowed to identify and quantify a total of 24 bioactive compounds in meads. A large variability of results was observed; e.g. glucose and fructose contents were in the ranges 68-237 g/L and 62-243 g/L, respectively; the content of hydroxymethylfurfural ranged from 27 mg/L to 209 mg/L; the most represented organic acid was gluconic acid with an average content 29.07 g/L; and finally, the amounts of phenolic compounds greatly differ depending on the type of admixture. Meads; Glucose; Fructose; Hydroxymethylfurfural; Organic acids; Phenolic compounds; Beverage; Food analysis; Food composition

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