Determination of selected selenoamino acids in beer by capillary isotachophoresis

• Autorzy: Zembrzuska J. , Matusiewicz H.

Warianty tytułu

PL

Oznaczanie wybranych selenoaminokwasów w piwie techniką izotachoforezy

• Języki publikacji: EN

Abstrakty

EN

A rapid, simple and reliable capillary isotachophoresis (ITP) with conductivity detection was used to determine the trace quantities of organic compounds of selenium - selenomethionine (Se-Met) and selenocystine (Se-Cys) - in various types of beer. The content of Se-Met in beer is between 59ź10–3 g dm3 (Czarne beer) and 510ź10–3 g dm3 (Żywiec Porter beer), while the content of Se-Cys ranges from 84ź10–3 g dm3 (Czarne) to 247ź10–3 g dm3 (Żywiec Porter).

PL

W pracy przedstawiono sposób oznaczania organicznych związków selenu - selenocystyny i selenometioniny - w różnych gatunkach piwa za pomocą techniki izotachoforezy (ITP). Na podstawie otrzymanych wyników stwierdzono, że technika izotachoforezy pozwala w stosunkowo krótkim czasie i przy małych kosztach analizy oznaczyć śladowe ilości selenocystyny (Se-Cys) i selenometioniny (Se-Met) w próbkach piwa. Wyznaczona zawartość Se-Met w piwie waha się w granicach od ok. 59ź10–3 gźdm–3 (piwo Czarne) do ok. 510ź10–3 gźdm–3 (piwo Żywiec Porter), a zawartość Se-Cys od ok. 84ź10–3 gźdm–3 (dla piwa Czarne) do ok. 247ź10–3 gźdm–3 (piwo Żywiec Porter).

Słowa kluczowe

EN

isotachophoresis; beer; selenomethionine; selenocystine

PL

izotachoforeza; piwo; selenometionina; selenocystyna

• Wydawca: Towarzystwo Chemii i Inżynierii Ekologicznej
• Czasopismo: Ecological Chemistry and Engineering. S
• Rocznik: 2010
• Tom: Vol. 17, nr 4
• Strony: 453--462
• Opis fizyczny: Bibliogr. 24 poz., rys., tab.

Twórcy

autor

Zembrzuska J.

autor

Matusiewicz H.

• Department of Analytical Chemistry, Poznan University of Technology, ul. Piotrowo 3, 60-965 Poznan, Poland, tel. [phone]; fax [phone],

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