Department of Chemistry, Institute of Exact Sciences, Federal University of Juiz de Fora, José Lourenço Kelmer, 36036-900 Juiz de Fora, MG, Brazil; Graduate Program in Chemistry (PPGQ-UFF) - Institute of Chemistry, Fluminense Federal University, Outeiro de São João Batista, s/n, 24020-141 Niterói, RJ, Brazil.
Graduate Program in Chemistry (PPGQ-UFF) - Institute of Chemistry, Fluminense Federal University, Outeiro de São João Batista, s/n, 24020-141 Niterói, RJ, Brazil.
Food Chem. 2022 Dec 15;397:133671. doi: 10.1016/j.foodchem.2022.133671. Epub 2022 Jul 12.
Hop plays an essential role in brewing beer and its study and analysis is of paramount importance. - and -acids are considered two of the most important hop components. While -acids are associated with the bitter flavor, -acids have antimicrobial effects. This work aims to critically review the published analytical methods for - and -acids determination in hops employing separation methods in liquid medium: liquid chromatography (LC) and capillary electrophoresis (CE). The types of hop samples, the optimized protocols to extract the hop acids, and the main instrumental conditions for both LC and CE techniques are highlighted and discussed. Specific and critical aspects of the - and β-acids separation by LC and CE and some challenges in this field are raised. Several key aspects discussed in this review may be of practical importance for brewers, whether in the microbrewery or industry and for researchers in the brewing field.
Hop 在酿造啤酒中起着至关重要的作用，对其进行研究和分析至关重要。-酸和-β酸被认为是两种最重要的啤酒花成分。虽然 -酸与苦味有关，但 -酸具有抗菌作用。本工作旨在对使用液体介质中的分离方法（液相色谱法（LC）和毛细管电泳法（CE））对啤酒花中的 -酸和-β酸进行测定的已发表分析方法进行批判性评价。强调并讨论了啤酒花样品的类型、优化的从啤酒花中提取酸的方案，以及 LC 和 CE 技术的主要仪器条件。提出了 LC 和 CE 分离 -酸和-β酸的具体和关键方面以及该领域的一些挑战。本综述中讨论的几个关键方面可能对酿酒商（无论是在微型酿酒厂还是在工业中）和酿造领域的研究人员都具有实际意义。
