High Speed Analysis of α-Acids and β-Acids in Hops by using UHPLC

The hops used as a raw material for beer contain α-acids (humulones) and β-acids (lupulones). The α-acids are converted to iso-α-acids (isohumulones), which are bitterness components of beer, by isomerization in the brewing process. The β-acids are not strongly related to the strength of beer bitterness but are thought to influence the balance of bitterness. International Bitterness Units (IBU) are generally used in measurements of the bitterness value. The IBU value is calculated based on the results of solvent extraction of the bittering components in beer and spectrophotometric measurement. Although this is a simple method, overestimation is possible if the sample includes substances. High performance liquid chromatography (HPLC) is generally used in analyses of these compounds. This article describes examples of a high speed analysis of the α-acids and β- acids in hops with a Shimadzu Nexera XR HPLC, referring to EBC (European Brewery Convention) and ASBC (American Society of Brewing Chemists) and IBU was also measured with a UV-1900i UV-Vis spectrophotometer and compared with the results of the HPLC.

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Molecular Spectroscopy, UV-Vis Spectrophotometers, High Performance Liquid Chromatography (HPLC & UHPLC)
α-Acids, β-Acids, Hops, Food, Beverages, UV-1900i UV-Vis spectrophotometer, Nexera XR UHPLC System
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For Research Use Only. Not for use in diagnostic procedures.

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