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Analysis of Hop Acids and Their Oxidized Derivatives and Iso-α-acids in Beer by Capillary Electrophoresis−Electrospray Ionization Mass Spectrometry

2006; American Chemical Society; Volume: 54; Issue: 15 Linguagem: Inglês

10.1021/jf060207x

1520-5118

Rocío Garcı́a-Villalba, Sonia Cortacero-Ramı́rez, Antonio Segura‐Carretero, José Antonio Martín-Lagos Contreras, Alberto Fernández‐Gutiérrez,

Chromatography in Natural Products

This study investigates the applicability of on-line coupling of capillary electrophoresis with electrospray ionization tandem mass spectrometry (CZE-ESI-MS) for the separation and characterization of α- and β-acids and oxidized hop acids from crude extracts of different hop varieties. CZE-ESI-MS with negative-ion electrospray ionization proved to be a suitable technique for the determination of these types of natural compounds and their oxidized derivatives. The CZE parameters (pH, concentration, and buffer type) and ESI-MS parameters (nature and flow rate of the sheath liquid, nebulizer pressure, drying gas flow rate, temperature, and compound stability) were optimized. The optimized method provides the potential for a fast qualitative determination of hop acids and their oxidation compounds. The method was also applied to the determination of iso-α-acids in beer. Keywords: Acetone hop extract; hop acids; iso-α-acids; capillary zone electrophoresis; mass spectrometry