Qualitative determination of ?-acids and their transformation products in beer and hop using HR/AM-LC-MS/MS

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F14%3A%230000969" target="_blank" >RIV/60193697:_____/14:#0000969 - isvavai.cz</a>

Výsledek na webu

<a href="http://pubs.acs.org/doi/abs/10.1021/jf501852r" target="_blank" >http://pubs.acs.org/doi/abs/10.1021/jf501852r</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1021/jf501852r" target="_blank" >10.1021/jf501852r</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Qualitative determination of ?-acids and their transformation products in beer and hop using HR/AM-LC-MS/MS

Popis výsledku v původním jazyce

Hops represent an important source of ?-acids with antimicrobial and sensory properties. Transformation products of ?-acids formed during their oxidation, mainly hulupones, have been shown to have an interesting kind of bitterness. Their structures wererecently elucidated using LC-TOFMS and 1D/2D NMR in solution after thermal treatment of the hop ?-acids. This study demonstrates the advantages of MS detection with high resolution and accurate mass measurements. The structure of transformation productsin an experimental solution of oxidized ?-acids was elucidated using a newly developed method by hybrid quadrupole-Orbitrap MS. In addition to already known structures, two new ones were identified and named epoxycohulupone and epoxyhulupone. The methodwas verified on real samples; the profiles of these products in Sládek hops harvested in 2008 and 2012 and in corresponding beers were compared. For this purpose, a new QuEChERS assay was used for the preparation of beer samples.

Název v anglickém jazyce

Qualitative determination of ?-acids and their transformation products in beer and hop using HR/AM-LC-MS/MS

Popis výsledku anglicky

Hops represent an important source of ?-acids with antimicrobial and sensory properties. Transformation products of ?-acids formed during their oxidation, mainly hulupones, have been shown to have an interesting kind of bitterness. Their structures wererecently elucidated using LC-TOFMS and 1D/2D NMR in solution after thermal treatment of the hop ?-acids. This study demonstrates the advantages of MS detection with high resolution and accurate mass measurements. The structure of transformation productsin an experimental solution of oxidized ?-acids was elucidated using a newly developed method by hybrid quadrupole-Orbitrap MS. In addition to already known structures, two new ones were identified and named epoxycohulupone and epoxyhulupone. The methodwas verified on real samples; the profiles of these products in Sládek hops harvested in 2008 and 2012 and in corresponding beers were compared. For this purpose, a new QuEChERS assay was used for the preparation of beer samples.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

CB - Analytická chemie, separace

OECD FORD obor

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Projekt

<a href="/cs/project/QI91B227" target="_blank" >QI91B227: Význam beta-kyselin chmele pro české pivo</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2014

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Journal of Agricultural and Food Chemistry

ISSN

0021-8561

e-ISSN

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Svazek periodika

62

Číslo periodika v rámci svazku

31

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

8

Strana od-do

7690-7697

Kód UT WoS článku

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EID výsledku v databázi Scopus

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