Analysis of iso-α-acids and reduced iso-α-acids in beer by direct injection and liquid chromatography with ultraviolet absorbance detection or with mass spectrometry

A liquid chromatography (LC) method is described for the simultaneous analysis of iso-α-acids and reduced iso-α-acids in beer. Volatile mobile phase additives were selected to enable hyphenation to mass spectrometric (MS) operated in the atmospheric pressure chemical ionization (APCI) mode. Contrary...

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Bibliographic Details
Published in:Journal of Chromatography A 2004-04, Vol.1035 (1), p.53-61
Main Authors: Vanhoenacker, G., De Keukeleire, D., Sandra, P.
Format: Article
Language:English
Subjects:
Acids - analysis
Analysis
Analytical biochemistry: general aspects, technics, instrumentation
Analytical chemistry
Analytical, structural and metabolic biochemistry
Beer
Beer - analysis
Beers
Biological and medical sciences
Chemistry
Chromatographic methods and physical methods associated with chromatography
Chromatography, Liquid - methods
Direct injection
Exact sciences and technology
Fermented food industries
Food industries
Fundamental and applied biological sciences. Psychology
General pharmacology
Injection methods
Iso-α-acids
Mass Spectrometry - methods
Medical sciences
Pharmacology. Drug treatments
Reference Standards
Sensitivity and Specificity
Spectrophotometry, Ultraviolet - methods
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Summary:A liquid chromatography (LC) method is described for the simultaneous analysis of iso-α-acids and reduced iso-α-acids in beer. Volatile mobile phase additives were selected to enable hyphenation to mass spectrometric (MS) operated in the atmospheric pressure chemical ionization (APCI) mode. Contrary to other recent LC optimization procedures for the same compounds, an alkaline pH was selected hereby improving peak shape and selectivity. Both UV and MS detection are sensitive enough to analyze beers without sample pre-concentration. All major bitter acids are separated within 65 min with exception of cis-dihydroisoadhumulone, which co-elutes with trans-isocohumulone. Due to the selectivity of the MS, these compounds could be differentiated according to their m/ z value. The performance in terms of quantification of bitter acids by LC–UV and LC–MS are compared for standard solutions and a selection of 14 beers.
ISSN:0021-9673
DOI:10.1016/j.chroma.2004.02.038