Testing methods

Testing methods

In order to determine the authenticity and harmlessness indices in alcoholic and nonalcoholic beverages, the following new testing methods were implemented:
The method of high performance liquid chromatography: HPLC

  • synthetic dyes;
  • glucose, fructose and sucrose;
  • organic acids (tartaric, lactic, malic);
  • anthocyanins in wine (9), including diglucoside of malvidine;
  • ochratoxine A. 

The method of capillary electrophoresis: EC

  • preservatives and synthetic sweeteners;
  • caffeine;
  • citric acid and other organic acids (tartaric, malic, lactic, succinic, acetic and so on);
  • sinapic, caniferyl, syrenic aldehyde and vanillin;
  • multielement analysis (Ca2+, Mg2+, Na+, K+, NH4 +, SO4 2-, Cl , NO3 , NO2 , F and so on) in water and wine.

The method of gas chromatography: GC / MS

  • phthalate residues;
  • synthetic flavors;
  • glycerol and 2,3 butanediol.

Method of transmitting atomic spectroscopy: ICP

  • multielement analysis – macro, micro- determination of elements in liquid and solid samples (simultaneously 23 elements).

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