期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 57, 期 4, 页码 1172-1182出版社
AMER CHEMICAL SOC
DOI: 10.1021/jf803040g
关键词
Beer; hop; iso-alpha-acids; alpha-acids; beta-acids; LC-MS; quantification; ECHO technique
资金
- Bitburger brewery (Bitburg, Germany)
- German Federal Ministry of Economics and Technology (BMWi) [13956N]
- German Federation of Industrial Research Associations 'Lotto von Guericke (AiF)
- Association for the Promotion of Science of the German Brewing Industry (wifoe)
A new quantification method for hop-derived bitter compounds in beer was developed. By means of LC-MS/MS operating in the multiple reaction monitoring mode, a total of 26 hop-derived bitter compounds, namely, the post-, co-, n-, ad-, pre-, and adpre-congeners of iso-alpha-acids, alpha-acids, and beta-acids, as well as the prenylflavonoid isoxanthohumol and the chalcone xanthohumol, could be simultaneously detected for the first time in a single HPLC run in authentic beer samples without any cleanup procedures. To compensate for the effect of coextracted matrix components in LC-MS/MS analysis, the so-called ECHO technique was applied for the first time as a suitable strategy for the quantitative analysis of the hop-derived bitter compounds in fresh and stored beer. On the basis of quantitative data, the remarkable instability of alpha-acids and trans-iso-alpha-acids was confirmed, and it was observed that the degradation of trans-iso-alpha-acids during the storage of beer is not dependent from the nature of the alkanoyl side chain of the congeners. In contrast, an increase of the concentrations of beta-acids and of the prenylflavonoid isoxantholhumol as well as of the chalcone xanthohumol during the storage of beer was observed.
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