Supercritical fluid extraction for quality control in beer industry

• DOI: 10.1016/j.supflu.2007.02.012
• Publication Date: 2007-03-05T12:16:24Z
• Authors: E. Bravi; G. Perretti; L. Montanari; F. Favati; P. Fantozzi
• Keywords: Supercritical fluid extraction; Gravimetric analysis; Supercritical Carbon Dioxide

Abstract The knowledge of lipid composition in beer ingredients (malt and corn grits) and wort enables the quality control for final product. Since supercritical fluid extraction (SFE) is an efficient technique for preparing samples for analysis without the use of solvents, in this research Supercritical CO 2 (SC–CO 2 ) extraction was compared with the traditional Soxhlet one for a gravimetric determination of total lipids on malt and corn grits. The obtained extracts were then analyzed by HPLC-ELSD after TLC separation of triacylglycerols (TAGs) for lipids fingerprint. The extraction of total fats achieved by a 60-min run with pure CO 2 at 65 MPa and 100 °C was 43% higher than that produced by Soxhlet performed for 9 h for malt. The extraction was intermediate for SFE at 60 and 80 °C. The recovery of the TAG obtained with SC–CO 2 at 100 °C was statistically comparable with results from Soxhlet extraction.