High-performance liquid chromatography with photodiode array detection of minor hop bitter acids in hops extracts and in beer

Analysis of hop acids and their oxidized derivatives and iso-alpha-acids in beer by capillary electrophoresis-electrospray ionization mass spectrometry

This study investigates the applicability of on-line coupling of capillary electrophoresis with electrospray ionization tandem mass spectrometry (CZE-ESI-MS) for the separation and characterization of alpha- and beta-acids and oxidized hop acids from crude extracts of different hop varieties. CZE-ESI-MS with negative-ion electrospray ionization proved to be a suitable technique for the determination of these types of natural compounds and their oxidized derivatives. The CZE parameters (pH, concentration, and buffer type) and ESI-MS parameters (nature and flow rate of the sheath liquid, nebulizer pressure, drying gas flow rate, temperature, and compound stability) were optimized. The optimized method provides the potential for a fast qualitative determination of hop acids and their oxidation compounds. The method was also applied to the determination of iso-alpha-acids in beer.

Analysis of iso-α-acids and reduced iso-α-acids in beer by direct injection and liquid chromatography with ultraviolet absorbance detection or with mass spectrometry

A liquid chromatography (LC) method is described for the simultaneous analysis of iso-alpha-acids and reduced iso-alpha-acids in beer. Volatile mobile phase additives were selected to enable hyphenation to mass spectrometric (MS) operated in the atmospheric pressure chemical ionization (APCI) mode. Contrary to other recent LC optimization procedures for the same compounds, an alkaline pH was selected hereby improving peak shape and selectivity. Both UV and MS detection are sensitive enough to analyze beers without sample pre-concentration. All major bitter acids are separated within 65 min with exception of cis-dihydroisoadhumulone, which co-elutes with trans-isocohumulone. Due to the selectivity of the MS, these compounds could be differentiated according to their m/z value. The performance in terms of quantification of bitter acids by LC-UV and LC-MS are compared for standard solutions and a selection of 14 beers.

Direct characterization of bitter acids in a crude hop extract by liquid chromatography-atmospheric pressure chemical ionization mass spectrometry

The applicability of on-line coupling of reversed-phase high-performance liquid chromatography to atmospheric pressure ionization tandem mass spectrometry for the separation and characterization of hop acids mixture from the crude extract of Humulus lupulus was investigated. The solvent system consisting of acetonitrile-aqueous formic acid was used to give proper separation of the six main hop bitter acids within 30 min. Further structural information about the components was acquired by collision-induced dissociation (CID). On the basis of analyses of the fragmentation patterns of the major alpha- and beta-bitter acids respectively, identification of the minor ones was performed using selected reaction monitoring (SRM) with a group of qualitatively relevant selected precursor-product ion transitions for each bitter acid in a single high performance liquid chromatography (HPLC) run. Using this technique, six minor hop acids, including "adprelupulone" observed for the first time in natural resources, were detected along with the six major acids. This hyphenated techniques provides potency for rapid qualitative determination of analogs and homologs in mixtures.