Changes in concentrations of 5-hydroxymethylfurfural, carbohydrates, and ethanol during the mead production
ČlánekOtevřený přístuppeer-reviewedpublishedDatum publikování
2022
Vedoucí práce
Oponent
Název časopisu
Název svazku
Vydavatel
University of Pardubice
Abstrakt
This work is focused on monitoring changes in the concentrations of 5-hydroxymethylfurfural,
ethanol, and carbohydrates during the mead production using various analytical
techniques, namely micellar electrokinetic chromatography with spectrophotometric
detection, gas chromatography coupled to flame-ionization detector, and hydrophilic
interaction liquid chromatography with refractive-index detector, respectively. In this
study, production of three mead samples made by different Czech beekeepers has been
monitored. The individual mead fractions were regularly sampled for two months of
fermentation and always analysed with the aid of the optimised analytical approach.
Rozsah stran
p. 37-50
ISSN
1211-5541
Trvalý odkaz na tento záznam
Projekt
Zdrojový dokument
Scientific papers of the University of Pardubice. Series A, Faculty of Chemical Technology. 28/2022
Vydavatelská verze
Přístup k e-verzi
open access
Název akce
ISBN
978-80-7560-428-6
Studijní obor
Studijní program
Signatura tištěné verze
Umístění tištěné verze
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Klíčová slova
mead production, ethanol, carbohydrates, 5-hydroxymethylfurfural (5-HMF), separation techniques