Selenium in commercial beer and losses in the brewing process from wheat to beer.

摘要: There is increasing interest in enhancing the micronutrient composition of cereals through fertilization. The aims this study were (1) to determine Se concentration commercial beers retailing UK, and (2) test if transfer Se, from biofortified grain final beer product, <10% under UK cultivation conditions, as seen previously Mediterranean conditions. 128 was measured, using inductively coupled plasma-mass spectrometry (ICP-MS). selenium content varied 6.5-fold, with originating America having higher concentrations than those Europe. Laboratory-scale brewing trials isotopically-enriched (77)Se wheat, sampled field-sites, showed that most losses process occurred during mashing (54%), fermented containing ∼ 10% initially present wheat grain. Total N values wort malt positively correlated