Abstrakt
The article deals with studying of the fate of 16 pesticides, commonly used to treat hops in Czech Republic during beer, brewing to estimate their risk of their carryover into beer. Organic hops were contaminated using pesticides in the level of 20 ppm and the beer was brewed with thus spiked hops on laboratory scale.
The samples were taken after each stage of brewing for determination of pesticide residues and the analysis was carried out using by LC/HR-MS in positive and negative mode. The percentages of residues carryover into hopped wort and the percentages of decay reduction relative to the amount spiked on hops were calculated.
The pesticide residues were divided into three groups, that characterized behavior of pesticides, among other things, based on their partition coefficients n-octanol-water (log P values).