SEPARATION AND QUANTIFICATION OF ALL MAIN HOP ACIDS IN DIFFERENT HOP CULTIVARS BY MICROEMULSION ELECTROKINETIC CHROMATOGRAPHY

Authors
SZUCS R VINDEVOGEL J EVERAERT E DECOOMAN L SANDRA P DEKEUKELEIRE D
Citation
R. Szucs et al., SEPARATION AND QUANTIFICATION OF ALL MAIN HOP ACIDS IN DIFFERENT HOP CULTIVARS BY MICROEMULSION ELECTROKINETIC CHROMATOGRAPHY, Journal of the Institute of Brewing, 100(4), 1994, pp. 293-296
Citations number
17
Categorie Soggetti
Food Science & Tenology
Journal title
Journal of the Institute of Brewing → ACNP
ISSN journal
00469750
Volume
100
Issue
4
Year of publication
1994
Pages
293 - 296
Database
ISI
SICI code
0046-9750(1994)100:4<293:SAQOAM>2.0.ZU;2-Z
Abstract
Microemulsion electrokinetic chromatography has been applied to the an alysis of hop acids in extracts of different hop cultivars. With this new analytical method, the 6 main hop bitter acids are completely sepa rated. within 10 minutes. Quantitative analyses of extracts from Saaz, Nugget and Wye Target cultivars have been compared to those obtained with reversed-phase high-performance liquid chromatography. The cohumu lons and colupulone ratios are in good agreement. Microemulsion electr okinetic chromatography however is much faster and provides, in additi on, data for the adhumulone and adlupulone ratios.