The determination of anions and metals in kombucha using ion chromatography and inductively coupled plasma optical emission spectroscopy

摘要: Kombucha is a fermented tea that has been consumed since the time of Tsin Dynasty inChina.1 It produced from modification sweetened by symbiotic culture bacteriaand yeast. The called SCOBY and it initiates several transformative chemicalprocesses in produces ethanol, organic acids, acetic acid. purpose ofthis research project was to develop quality analysis control methods for regionalkombucha manufacturer. Inorganic ions metals were determined finishedkombucha, source materials, commercially available teas, competitor beverages. Sampletreatment assays instrument developed these compounds. IonChromatography (IC) used determine inorganic anions while InductivelyCoupled Plasma Optical Emission Spectroscopy (ICPOES) metals. Anionconcentrations acetate, chloride, nitrate, phosphate, sulfate varied between eachkombucha flavor. This likely due different additives, such as; fruit juice, spices, andextracts. Acetate found highest concentration, which be expected because aceticacid major by-product sweet-tea fermentation. Analyses showed concentrations ofaluminum, calcium, iron, magnesium, manganese, sodium relatively consistent across 10 kombucha flavors. Concentrations flavors similar toconcentrations beverages brewed samples. In general, calcium,magnesium, most prevalent