Yesterday the International Gin and Tonic Day was proclaimed, a reason for all friends of the drink to toast with a neat glass of the classic long drink, if there is a reason required to do so ;). The characteristic taste of gin is obtained by flavoring it with spice aromas, especially juniper berries and coriander, during or after the distillation process. Besides tannins and flavonoids, juniper berries also contain essential oils such as myrcene or α-pinene. The vegetable ingredients are also responsible for the fact that gin - consumed in moderation - is said to have a relaxing and calming effect on the stomach and intestinal tract.
In terms of the "healing powers" of this noble spirit, gin is in good company with its companion, “tonic water”. The quinine contained in it has a fever-reducing effect and is used as an antimalarial agent.
The gas chromatogram shows the chiral separations of (+)/(-)-alpha pinene on a MACHEREY-NAGEL cyclodextrine based fused silica column.
Access to application: Gin - Separation of the two α-pinene enantiomers by chiral GC
Quinine besides other soft drink ingredients can be successfully separated on a NUCLEODUR phenyl-hexyl modified HPLC column.
Access to application: Tonic - Separation of quinine and other soft drink ingredients
In this sense, to our health!
