THE DETERMINATION OF α‐ AND β‐ACIDS IN HOPS AND HOP PRODUCTS USING HPLC

10Citations
Citations of this article
10Readers
Mendeley users who have this article in their library.

Abstract

A rapid reversed phase HPLC method for the analysis for α‐ and β‐acids in hops and hop products is described and has been evaluated. The method uses citric acid in the eluent as a complexing agent to overcome the irreversible adsorption effects shown by some columns, thus allowing optimum eluent pH to be selected. The precision of the method for analysis of hop extract has been determined giving relative standard deviations of 1·0% and 2·1% for α‐ and β‐acids respectively. General agreement with results obtained using a polarimetric α‐acids analysis method for hop extracts and hops has been demonstrated. 1981 The Institute of Brewing & Distilling

Cite

CITATION STYLE

APA

Lance, D. G., Kavanagh, T. E., & Clarke, B. J. (1981). THE DETERMINATION OF α‐ AND β‐ACIDS IN HOPS AND HOP PRODUCTS USING HPLC. Journal of the Institute of Brewing, 87(4), 225–228. https://doi.org/10.1002/j.2050-0416.1981.tb04019.x

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Save time finding and organizing research with Mendeley

Sign up for free