title: Simultaneous determination of prenylflavonoid and hop bitter acid in beer lee by HPLC-DAD-MS.
abstract: An HPLC-DAD-MS method with high accuracy and precision was developed for determination of prenylflavonoids and hop bitter acids in beer lee, a by-product from beer brewing process. Four prenylflavonoids and nine hop bitter acids can be simultaneously separated in 29 min using a Thermo HyPURITY C18 column in combination with diode array dectector and mass spectrometer with HPLC solvent gradient system of phosphoric acid aqueous solution at pH 1.6 and acetonitrile at a flow rate of 1.5 mL/min and detection wavelength at 314 nm. Beer lee is found to contain isoxanthohumol (36.2 μg/g), xanthohumol (29.6 μg/g), 8-prenylnaringenin (7.84 μg/g), 6-prenylnaringenin (19.2 μg/g), cohumulone (44.7 μg/g), humulone (123 μg/g), adhumulone (21.8 μg/g), colupulone (44.2 μg/g), lupulone (33.2 μg/g), and adlupulone (5.76 μg/g).
authors.affiliation: Department of Food Science, Fu Jen University, Taipei 242, Taiwan. 072500@mail.fju.edu.tw
authors.forename: T H
authors.initials: TH
authors.lastname: Kao
authors.forename: G Y
authors.initials: GY
authors.lastname: Wu
mesh_terms: D001515:Beer / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid / Q000379:methods*; D005419:Flavonoids / Q000737:chemistry*; D027582:Humulus / Q000737:chemistry*; D013058:Mass Spectrometry / Q000379:methods*; D015394:Molecular Structure
chemical_list: D005419:Flavonoids