Analysis of hop acids by capillary electrophoresis

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

Analysis of hop acids by capillary electrophoresis

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

School of Biological Sciences

Research output: Contribution to journal › Article › peer-review

20 Citations (Scopus)

Abstract

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 language	English
Pages (from-to)	225-231
Number of pages	7
Journal	Food Chemistry
Volume	74
Issue number	2
Publication status	Published - 2001

ASJC Scopus subject areas

Food Science

Cite this

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title = "Analysis of hop acids by capillary electrophoresis",

abstract = "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.",

author = "L. Royle and Jennifer Ames and C.A. Hill and D.S.J. Gardner",

year = "2001",

language = "English",

volume = "74",

pages = "225--231",

journal = "Food Chemistry",

issn = "1873-7072",

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T1 - Analysis of hop acids by capillary electrophoresis

AU - Royle, L.

AU - Ames, Jennifer

AU - Hill, C.A.

AU - Gardner, D.S.J.

PY - 2001

Y1 - 2001

N2 - 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.

AB - 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.

UR - https://www.scopus.com/pages/publications/0034932152

M3 - Article

SN - 1873-7072

VL - 74

SP - 225

EP - 231

JO - Food Chemistry

JF - Food Chemistry

IS - 2

ER -

Analysis of hop acids by capillary electrophoresis

Abstract

ASJC Scopus subject areas

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