Simultaneous Analysis of Beer Components (Xanthohumol, Humulinones, Iso-α-Acids, α-Acids, and β-Acids) Using an Integrated HPLC System

User Benefits

- Beer components, xanthohumol and isoxanthohumol are considered to provide health benefits. These two components and bitter taste- related components (humlinones, iso-α-acids, α-acids, and β-acids) can be analyzed simultaneously using LC-2050C 3D, an integrated HPLC. - Improved reliability for beer component quantitation can be obtained using optimized analytical conditions provide reduced effect from contaminants.

Introduction

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. During wort boiling, xanthohumol is isomerized to isoxanthohumol, which has been reported to have anticancer and antiviral activity. Hops also contain components related to bitterness such as humulinones, iso-α-acids and β-acids. High-speed simultaneous analysis of the six components in only eight minutes was previously reported in Application News 01- 00375A. However, to reduce column damage when connected to a i-Series LC-2050C 3D high performance liquid chromatograph, an analytical column packed with larger particles compared to those in the column used for the previous Application News was employed in this study. Simultaneous analysis beer components (xanthohumol, isoxanthohumol, humulinones, iso-α-acids, α-acids, and β-acids) using optimized analytical conditions including large-particle packed column to reduce the effects of contaminants is described in this article.

4 de junio de 2023 GMT