Simultaneous Analysis of Berr Components(Xanthohumol, Isoxanthohumol, Humulinones, Iso-α-Acids,α-Acids, and β-Acids)

In recent years, beer manufacturers have been developing beer that not only tastes good but also provides health benefits. Xanthohumol is one of the prenylated flavonoids found in hops and attracting attention as being beneficial for human health because of its functions such as antioxidant, antiinflammatory, and antibacterial properties [1]. During wort boiling, xanthohumol is isomerized to isoxanthohumol, which has been reported to have anticancer and antiviral activity [1][2]. Hops also contain components related to bitterness such as humulinones, iso- α-acids and β-acids. Especially iso-α-acids are reported to be effective for the functional decline due to dementia [3]. The European Brewery Convention (EBC) and the American Society of Brewing Chemists (ASBC), two measure related organizations issue beer analysis methods. However, xanthohumol and isoxanthohumol are not described. In this paper, we report simultaneous analysis of xanthohumol, isoxanthohumol, humulinones, iso-α-acids, α-acids, and β-acids with HPLC referring to EBC 9.47 [4].