Analysis of organic acids and inorganic anions in different types of beer using capillary zone electrophoresis

Two methods for the investigation of different types of beer by capillary z one electrophoresis are presented. The first separation system described in this work allows the quantitative analysis of beers with respect to their contents of low molecular mass anionic components using indirect ultraviole t detection as well as conductivity detection, providing relative standard deviation between 0.5 and 6.6% for the peak areas and excellent limits of d etection (LOD) ranging from 0.02 mg L-1 for chloride to 0.41 mg L-1 for pho sphate. The second method offers the possibility of fast determination of a mino acids in beer samples without the necessity of any sample pretreatment . LODs obtained for the investigated solutes were found to be strongly depe ndent on their spectroscopical properties and in the range of 0.5-50 mg L-1 . Despite this restriction, this analytical method can be regarded as a sui table tool for the screening of beers with respect to their amino acid patt erns.