Abstract
Abstract A new determination method for biacetyl in beer is developed. After a simple sample preparation method and separation by HPLC, biacetyl is detected by sensitized room temperature phosphorescence. A detection limit of 0.5ppb biacetyl in beer can be obtained. The linearity of response is 0.5–150ppb; the relative standard deviation is 4.2% at the 16ppb level. Prepared samples are stable for at least 20 hours when kept in closed vials. The separation of biacetyl and 2,3-pentanedione, an α-diketone also present in beer, is described. It is found that sensitized phsophorescence detection is about a factor of 30 less sensitive for 2,3-pentanedione. The reliability of the method is demonstrated by comparison with a routine head space gas chromatography method.
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