Improvement in Analytical Methods for Determination of Sugars in Fermented Alcoholic Beverages. (8th October 2018)

• Record Type: Journal Article
• Authors: Debebe, Ayalew; Temesgen, Shibru; Redi-Abshiro, Mesfin; Chandravanshi, Bhagwan Singh; Ele, Estifanos
• Other Names: Sklenarova Hana Academic Editor.
• Is Part Of: Journal of analytical methods in chemistry. Volume 2018(2018)
• Publication Date: 2018-10-08
• Subjects: Chemistry, Analytic -- Periodicals; Chemistry, Analytic -- Technique -- Periodicals; 543.05
• DOI: 10.1155/2018/4010298
• Languages: English
• ISSNs: 2090-8865

Abstract

Abstract : The main objective of this study was to improve the performance of analytical methods for the determination of sugars in fermented alcoholic beverages based on mid-infrared-partial least squares (MIR-PLS), high-performance liquid chromatography with the ultraviolet detector (HPLC-UV), high-performance liquid chromatography with the refractive index detector (HPLC-RI), and sulfuric acid methods. The MIR-PLS method was found to give good prediction of individual sugars: glucose, fructose, sucrose, and maltose in the alcoholic beverages with less than 4% error. The HPLC-UV method can be used for the determination of glucose in alcoholic beverages after derivatization with p -aminobenzoic acid ethyl ester. The HPLC-RI method was found to be applicable for the determination of individual sugars: glucose, fructose, sucrose, and maltose in the alcoholic beverages. The limit of detection (%, w/w) and recovery (%) of the individual sugars by the HPLC-RI method were fructose 0.001, 89.4–106; glucose 0.002, 92.4–109; and sucrose 0.002, 94.2–95.1. The sulfuric acid method was found to be useful for the determination of total sugar in the alcoholic beverages. The limit of detection (%, w/w) and recovery (%) of the total sugar by the sulfuric acid method were found to be 0.009, 98.2–109. The HPLC-RI method was applied to determine the level of individual sugars, while the sulfuric acid method was used to determine total sugar in Ethiopian traditional fermented alcoholic beverages: Tella, Netch Tella, Filter Tella, Borde, Tej, Korefe, Keribo, and Birz . The sugar contents in the real samples were found in the ranges (%): glucose 0.07–5.60, fructose 0.09–8.50, sucrose and maltose 0.08–3.00, and total sugar 12.0–64.5. The levels of sugars in Ethiopian traditional fermented alcoholic beverages were found to be comparable with literature data.