Department of Food Science, Fu Jen University, Taipei 242, Taiwan.
Food Chem. 2013 Nov 15;141(2):1218-26. doi: 10.1016/j.foodchem.2013.04.032. Epub 2013 Apr 18.
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).
建立了一种 HPLC-DAD-MS 方法，用于测定啤酒花浸膏中类异戊烯基黄酮和啤酒花苦味酸的含量，啤酒花浸膏是啤酒酿造过程中的副产品。采用 Thermo HyPURITY C18 柱，二极管阵列检测器和质谱仪，以 pH 1.6 的磷酸水溶液和乙腈为流动相，在 1.5 mL/min 的流速下，检测波长为 314nm，可在 29min 内同时分离出 4 种类异戊烯基黄酮和 9 种啤酒花苦味酸。发现啤酒花浸膏中含有异黄腐醇（36.2μg/g）、黄腐醇（29.6μg/g）、8-异戊烯基柚皮素（7.84μg/g）、6-异戊烯基柚皮素（19.2μg/g）、合葎草酮（44.7μg/g）、葎草酮（123μg/g）、副葎草酮（21.8μg/g）、蛇麻酮（44.2μg/g）、葎草酮（33.2μg/g）和副葎草酮（5.76μg/g）。
