A simple ion chromatography‐mass spectrometry method for amino acid analysis in beer

Abstract

The amino acid footprint of different beer samples was analyzed using ion chromatography coupled with electrospray ionization mass spectrometry. A tailor‐made polymer‐based cation‐exchange resin was operated with a mass spectrometry‐compatible eluent under isocratic conditions on a standard high‐performance liquid chromatography system coupled to a single quadrupole mass spectrometer using formic acid as a volatile eluent ion source. The partially separated peaks of the isomeric pair isoleucine/leucine were processed according to their area response ratio using vertical peak splitting or Gaussian fit. Additionally, the chromatographic resolution of the isomers was optimized with an adjusted, solely aqueous mobile phase from 0.85 to 2.92. Ion suppression in the electrospray ion source was investigated for the derivatization‐free method and found to be insignificant (recovery value 100 ± 15%) for 15 out of the 20 analytes. Quantitative results for various beer and mixed‐beer beverages were found to be in high agreement with existing methods. Simultaneous photometric detection demonstrated the method's ability to successfully remove most of the interfering matrix compounds.