High Speed Analysis of α-Acids and β-Acids in Hops

User Benefits

�- The α-acids and β-acids in hops can be analyzed in approximately 5 min/analysis. �- Analysis at low system back pressure is possible by using the Shim-pack Velox^TM column with core shell technology. � - Iso-α-acids can be simultaneously analyzed with α-acid and β-acid in the same instrument setup.

Introduction

The hops used as a raw material for beer contain α-acids (humulones) and β-acids (lupulones). The α-acids are converted to iso-α-acids (isohumulones), which are bitterness components of beer, by isomerization in the brewing process. The β-acids are not strongly related to the strength of beer bitterness, but are thought to influence the balance of bitterness. The applications of iso-α-acid other than beer are attracting attention because it has been reported to prevent Alzheimer's disease and improve cognitive decline. High performance liquid chromatography (HPLC) is generally used in analyses of α-acids and β-acids, and the analysis time usually takes approximately 30 minutes. This article introduces an example of a high speed analysis of the α-acids and β-acids in hops with a Shimadzu Nexera XR HPLC, referring to EBC (European Brewery Convention) 7.7 and ASBC (American Society of Brewing Chemists) Hops-14. An example of an analysis in which the hop extract was spiked with iso-α-acids is also introduced.

May 27, 2021 GMT