Stevens J F, Taylor A W, Deinzer M L
Department of Chemistry, Oregon State University, Corvallis 97331, USA.
J Chromatogr A. 1999 Feb 5;832(1-2):97-107. doi: 10.1016/s0021-9673(98)01001-2.
A method for quantitation of six prenylflavonoids (xanthohumol, isoxanthohumol, desmethylxanthohumol, 6- and 8-prenylnaringenins and 6-geranylnaringenin) in hops and beer by HPLC-tandem mass spectrometry has been developed. The method allows direct analysis of beer and crude methanolic extracts of hops. After HPLC separation, prenylflavonoids were detected by positive ion multiple-reaction monitoring using a triple-quadrupole mass spectrometer equipped with a heated nebulizer--atmospheric pressure chemical ionization interface. The accuracy and precision were evaluated by replicate analyses of (spiked) samples. Thirteen commercial beers were analysed with the method. Isoxanthohumol, formed by isomerization of xanthohumol during the brewing process, was the most abundant flavonoid in hopped beers, ranging from 0.04 to 3.44 mg/l.
已开发出一种通过高效液相色谱-串联质谱法对啤酒花和啤酒中的六种异戊烯基黄酮（黄腐酚、异黄腐酚、去甲基黄腐酚、6-和8-异戊烯基柚皮素以及6-香叶基柚皮素）进行定量的方法。该方法可直接分析啤酒和啤酒花的粗甲醇提取物。经过高效液相色谱分离后，使用配备加热雾化器-大气压化学电离接口的三重四极杆质谱仪，通过正离子多反应监测来检测异戊烯基黄酮。通过对（加标）样品的重复分析来评估准确度和精密度。用该方法分析了13种市售啤酒。在酿造过程中由黄腐酚异构化形成的异黄腐酚是添加啤酒花啤酒中含量最高的黄酮类化合物，含量范围为0.04至3.44毫克/升。
