Analysis of hop acids by capillary electrophoresis

L. Royle, Jennifer Ames, C.A. Hill, D.S.J. Gardner

Research output: Contribution to journalArticlepeer-review

15 Citations (Scopus)


Micellar electrokinetic. chromatography (MEKC) was used to separate components of hop extracts. The separation of a sample of iso-alpha -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 - and beta -acids and thus to monitor the stability of hop products containing them. Furthermore, MEKC distinguished among samples of reduced iso-alpha -acids (rho-, tetrahydro- and hexahydro- derivatives). (C) 2001 Elsevier Science Ltd. All rights reserved.
Original languageEnglish
Pages (from-to)225-231
Number of pages7
JournalFood Chemistry
Issue number2
Publication statusPublished - 2001

ASJC Scopus subject areas

  • Food Science


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