Digitální knihovnaUPCE
 

Changes in concentrations of 5-hydroxymethylfurfural, carbohydrates, and ethanol during the mead production

Článekpeer-reviewedpublished
Náhled

Datum 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

Přístup k tištěné verzi

Klíčová slova

mead production, ethanol, carbohydrates, 5-hydroxymethylfurfural (5-HMF), separation techniques

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Review

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