Evaluation of prenylflavonoids and hop bitter acids in surplus yeast
| Autor: | Tsai-Hua Kao, Ying-Yu Hsu |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
Detection limit
Aqueous solution Chromatography Resolution (mass spectrometry) business.industry 010401 analytical chemistry food and beverages 04 agricultural and veterinary sciences Tandem mass spectrometry 040401 food science 01 natural sciences Yeast 0104 chemical sciences Hop (networking) chemistry.chemical_compound 0404 agricultural biotechnology chemistry Brewing Original Article business Phosphoric acid Food Science |
| Zdroj: | Journal of food science and technology. 56(4) |
| ISSN: | 0022-1155 |
| Popis: | This study developed a high performance liquid chromatography with diode array detection (HPLC–DAD) and tandem mass spectrometry (MS–MS) method for determination of prenylflavonoids and hop bitter acids in surplus yeast, a byproduct from beer brewing process. This method enabled the simultaneous separation of 4 prenylflavonoids and 20 hop bitter acids within 30 min by employing a Hypersil-Keystone HyPURITY C18 column and a gradient mobile phase composed of phosphoric acid aqueous solution at pH 1.6 and acetonitrile. For HPLC–DAD analysis, the limits of detection and limits of quantitation ranged from 0.04 to 0.15 µg/mL and from 0.12 to 0.45 µg/mL, respectively, and the recoveries ranged from 82.6 to 99.7%. The intra-day variability and inter-day variability ranged from 1.37 to 8.82% and from 0.68 to 9.74%, respectively. For qualitation by MS–MS, the positive mode was discovered to possess satisfactory collision capacity and high sensitivity for prenylflavonoids, while the negative mode was more suitable for the ionization of hop bitter acids. The content of hop bitter acids in surplus yeast were higher than that of prenylflavonoids, and isomers and oxidation products of hop bitter acids were found. This study has advantages in identifying more components, short separation time, satisfactory resolution, high accuracy and high precision. |
| Databáze: | OpenAIRE |
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