Investigation of hop and beer bitter acids by coupling of high-performance liquid chromatography to nuclear magnetic resonance spectroscopy

被引：39

作者：

Pusecker, K ^{[1
]}

Albert, K ^{[1
]}

Bayer, E ^{[1
]}

机构：

[1] Univ Tubingen, Inst Organ Chem, Res Ctr Nucle Acid & Peptide Chem, D-72076 Tubingen, Germany

来源：

JOURNAL OF CHROMATOGRAPHY A | 1999年 / 836卷 / 02期

关键词：

nuclear magnetic resonance spectroscopy; hop bitter acids; humulones; isohumulones; dihydroisohumulones; tetrahydroisohumulones;

D O I：

10.1016/S0021-9673(99)00054-0

中图分类号：

Q5 [生物化学];

学科分类号：

071010 ; 081704 ;

摘要：

HPLC-NMR coupling is becoming used for various applications, including the analysis of natural products. Its great potential is demonstrated by the analysis of hop bitter acids, such as humulones, isohumulones, dihydroisohumulones and tetrahydroisohumulones, using on-line and stopped-flow technique s. H-1-NMR and two-dimensional NMR spectra recorded for all hop bitter acids allowed unambiguous identification. It is shown, that hyphenation of HPLC and NMR spectroscopy offers unique opportunities for analysis and quality control of hops and beer. (C) 1999 Elsevier Science B.V. All rights reserved.

引用

页码：245 / 252

页数：8

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