Analysis of amino acid content in several types of beer produced in Vietnam using high-performance liquid chromatography technique

Abstract

The bottled beer samples collected from several supermarkets in Truong Vinh ward, Nghe An province, are labeled as sample 1, 2, 3, and 4. The amino acid content in beer (free form and form obtained after protein hydrolysis) was analysed by high-performance liquid chromatography (HPLC), a technique with high accuracy and reliability. The analysis results showed that beer is not only a refreshing drink but also provides humans with a certain amount of amino acids. In these analyzed beer samples, all 17 types of free amino acids were identified (except in samples 3 and 4) along with amino acids obtained from the hydrolysis process, and of which 7/8 types of essential amino acids are necessary for adults. Of the 17 types of amino acids, proline has the highest content (average about 195,6578 μg/ml) and some essential amino acids have high content such as phenylalanine, leucine, isolucine…