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首页> 外文期刊>Journal of the Institute of Brewing >Evaluation of mepiquat in malted barley and beer using LC-MS/MS
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Evaluation of mepiquat in malted barley and beer using LC-MS/MS

机译：使用LC-MS / MS评价麦芽大麦和啤酒中的甲基甜菊

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Following recent studies that showed that the agrochemical mepiquat (1,1-dimethylpiperidinium) forms during the roasting of coffee beans and barley, this work investigates the presence of mepiquat in malted barley and commercially available beers. Liquid chromatography-tandem mass spectrometry was used to develop a sensitive and precise analytical method, with detection limits of 0.031 ng/g in malted barley and 0.014 ng/g in beer. Mepiquat was detected in nine out of 10 malted barley samples, with all results under the Canadian maximum residue limit (100 ng/g). The data suggest a relationship between perceived malted barley colour and mepiquat concentration. The concentration of mepiquat in the beers analysed was also below the maximum residue limits in Canada (100 ng/g) and in the EU (600 ng/g), suggesting that mepiquat is not a regulatory concern in finished beers. Copyright (c) 2015 The Institute of Brewing & Distilling
机译：最近的研究表明，在烘焙咖啡豆和大麦时会形成农药化哌醇（1,1-二甲基哌啶鎓），这项工作研究了麦芽大麦和市售啤酒中吡哌醇的存在。液相色谱-串联质谱法用于建立灵敏而精确的分析方法，麦芽大麦的检出限为0.031 ng / g，啤酒中的检出限为0.014 ng / g。在10个发芽的大麦样品中，有9个检测到了甲基甜菊，所有结果均低于加拿大最大残留限量（100 ng / g）。数据表明，感知的麦芽大麦颜色与麦哌醇浓度之间存在关系。分析的啤酒中的甲基哌草胺的浓度也低于加拿大（100 ng / g）和欧盟（600 ng / g）的最大残留限量，这表明在成品啤酒中，甲基哌喹不是监管问题。版权所有（c）2015酿酒与蒸馏研究所

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