Beer Analysis
In many philosophies, the classical four elements are earth, water, air, and fire. Analogous to this history is beer, which is made with four classical “elements”: water, barley malt, yeast, and hops. Many varieties of beer are made using these ingredients, with barley malt or other grain sources used in the brewing process. For flavoring, hops and other additives enhance the taste. Brewer’s yeast, typically Saccharomyces (from the Greek as sugar fungus), ferments the sugars, extracted from the grain, into ethanol and carbon dioxide.
Shimadzu provides total support for beer analysis from farm to stein. As a leading manufacturer of a wide range of analytical instruments, Shimadzu undertakes development of new instruments and technology, and provides comprehensive service support in order to keep up with changing market demands. Applications and methods are developed to meet the high standards of the Central European Commission for Brewing Analysis (MEBAK) and the European Brewing convention (EBC).
Determination of Contaminants in Beer
Analysis of heavy metals with ICPMS-2030 and determination of Glyphosate using LCMS-8060
The quality control of beer is covering all aspects related to raw materials as well as the final product. The residue analysis is focusing on the determination of heavy metals like arsenic, lead and cadmium using ICPMS spectrometry, determination of pesticides i.e. glyphosate using the LCMS-8060 triple quadrupole mass spectrometer and other contaminants like mycotoxins.
Analysis of mycotoxins in different beers with several clean-up techniques using the Mycotoxin Screening System
Quantification of mycotoxins in food and beverages is crucially important, in order to ensure the health of humans. The mycotoxin screening system is a simple and fast method for sample preparation and analysis of several mycotoxins in beer and different matrices.
High Sensitivity Detection and Quantification of trace levels of N-Nitrosamines in Beers by GC-MS/MS Method
Most of N-nitrosamines are known to be carcinogenic and mutagenic. The main N-nitrosamine that is monitored in malt and beer is NDMA. Here, we report a new GC-MS/MS method using Multiple Reaction Monitoring (MRM) mode for simultaneous detection and quantification of six N-nitrosamines including NDMA from the potential matrix interferences in beer samples.