Determination of vitamin B1 (thiamine) and B2 (riboflavin) in mash, wort and beer
Suitable for all types of wort and beer
HPLC methods have been successfully used for the analysis of vitamin content in non-alcoholic beverages. However, for the most part, these methods cannot be employed with a wort or beer matrix due to the vitamin concentrations present.
The reagent kit for the determination of vitamins B1 and B2 in blood from Chromsystems GmbH in Munich, Germany was used for the analysis. This company specializes in the manufacture of reagent kits for clinical applications. The kits are easy to use and do not require much additional equipment; a simple isocratic HPLC system is sufficient. In cooperation with the company, this kit was modified to accommodate a different sample matrix (mash, wort and beer).
Analysis for determining the content of added vitamin B1 using HPLC
This analysis is suitable for NAB, juice, beverage bases and vitamin powder.
Vitamin B1 is separated by ion-pair RP-HPLC, detected using UV absorption and quantified through comparison with external standards. If necessary, the identity of the substances can be confirmed via spectra comparison.