Analysis of hop acids by capillary electrophoresis |
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| Affiliation: | 1. Geophysical Laboratory, Carnegie Institution for Science, 5251 Broad Branch Rd NW, Washington DC 20015, USA;2. Johns Hopkins University, Dept. of Earth & Planetary Sciences, 3400 N Charles St, Baltimore, MD 21218, USA;1. Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, USA;2. Institute of Food Science and Technology, National Taiwan University, Taipei, Taiwan |
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| Abstract: | Micellar electrokinetic chromatography (MEKC) was used to separate components of hop extracts. The separation of a sample of iso-α-acids by MEKC was better and faster than by an established HPLC method, giving <0.8% RSD on migration times and 5–10% RSD on peak areas. MEKC was also successfully used to separate the oxidation products of the α- and β-acids and thus to monitor the stability of hop products containing them. Furthermore, MEKC distinguished among samples of reduced iso-α-acids (rho-, tetrahydro- and hexahydro- derivatives). |
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