ESTIMATION OF ISO-ALPHA-ACIDS IN BEER BY HPLC-COLLABORATIVE TRIAL

A procedure relying on high performance liquid chromatography for the estimation of iso‐alpha‐acids in beer has been collaboratively tested by the IOB Analysis Committee. In addition the trial samples were analysed by the IOB Recommended Method for the measurement of bitterness (BU). It was judged that the results obtained by the HPLC method were not sufficiently precise to permit adoption as a Recommended Method. However, since the method has the advantage of measuring bitterness in terms of iso‐alpha‐acids, it is suggested as an alternative to that of the Recommended Method. The iso‐alpha‐acids are absorbed from beer on to a C18 Bond Elut column and then selectively desorbed prior to isocratic analysis by HPLC using an eluting solvent of methanol/water/phosphoric acid/tetrabutylammonium hydroxide and a C18 radialpak cartridge. For both methods the repeatability values (r95) were not dependent upon mean concentration (m) whereas the reproducibility values (R95) were dependent upon concentration. The values of (r53) and (R95) obtained were 2.11 and (1.38 + 0.134 m) over the concentration range 13.8 to 34.0 mg/litre for the HPLC procedure and 1.20 and (0.76 + 0.122 m) over the concentration range 15.4 to 38.6 BU for the Recommended Method. 1990 The Institute of Brewing & Distilling