Abstract
A method for the analysis of free amino acids in beverage samples by capillary electrophoresis and direct UV detection at 185 nm is presented. Separations were performed in a strongly acidic carrier electrolyte containing an alkanesulfonic acid and varying amounts of acetonitrile. The organic modifier permitted a manipulation of the separation selectivity for a number of analytes investigated in this study, thereby allowing design of appropriate carrier electrolyte compositions for a given analytical problem. Orange juices as well as beer samples could be analyzed with respect to their content of free amino acids. In this way, different types of beer could be distinguished by their amino acid patterns.
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