Fluorine is one of the essential elements for the human body, widely present in nature. China has a vast territory and significant differences in geological structures across different regions, resulting in regional variations in water quality, soil, and even fluoride ion content in crops. Although fluoride is beneficial to the human body, it is not necessarily the more the better. Studies have shown [1-4] that excessive intake of fluoride can interfere with bone metabolism and even cause systemic poisoning. Various tissues and organs in the body will be damaged to a certain extent, and fluoride is not easily eliminated through metabolism. Therefore, GB 2762-2005 "Contaminants in Food" stipulates that the content of fluoride ions in grains shall not exceed 1mg/kg (rice, flour) or 1.5mg/kg (other) [5]; According to GB/T 5749-2006 "Hygienic Standards for Drinking Water", the content of fluoride ions in drinking water shall not exceed 1mg/L. As the * * on human dining tables, the quality and safety of alcoholic beverages should be closely monitored. Hou Xiaoyan et al. [7] established a method for determining the fluoride ion content in beer using a fluoride ion selective electrode. However, the substrate of beer samples brewed through multiple fermentation processes cannot be effectively masked, resulting in some detection results being biased.

Therefore, this article explores the establishment of an ion chromatography method for gradient elution inhibition conductivity detection of fluoride in beer. After simple pretreatment of beer samples, the ion exchange separation column IonPac AS15 with special selectivity for fluoride ions is used to separate fluoride ions from the beer sample matrix, ensuring accurate quantification of fluoride ions.

For more information, please click:Thermo Fisher ion chromatography