A key point in the analysis of in beer is the extraction of prolamins (gluten). The
aim of this study is to better understand how the quantitative results depend on
which extraction solution is used. Seven extraction solutions were tested on three
different beers. An enzyme immunoassay, competitive determination and an
immunochromatographic rapid test were used for gluten determination. Although
the recommended solvent for the extraction of gluten is a solution of 60% ethanol,
it is noted that other solutions would improve the amount of gluten extracted.
