Characterization of prenylflavonoids and hop bitter acids in various classes of Czech beers and hop extracts using high-performance liquid chromatography–mass spectrometry

Abstract

Hops contain a wide range of polyphenolic compounds with antioxidant properties divided in various chemical classes. These compounds are detected in hop extracts and also in beer as its main product. Based on the careful optimization of column type, column packing, mobile phase composition and gradient steepness, two high-performance liquid chromatography–mass spectrometry (HPLC/MS) methods have been developed. The first method using Purospher Star RP-8e column and the gradient of aqueous acetonitrile containing 0.3% formic acid is optimized for the separation of low polar polyphenolic compounds, while the second one with Zorbax SB-CN column is used for more polar hops and beer components. In this work, more compounds are detected in comparison to previous reports. In total, 49 low polar and 37 polar compounds are detected in studied samples and their molecular weights are determined based on atmospheric pressure chemical ionization (APCI) mass spectra. Some compounds are identified based on the interpretation of their full scan and tandem APCI mass spectra, retention behavior and UV spectra, while the full structure elucidation of other species still requires further research. The quantitation of xanthohumol related prenylflavonoids and bitter acids is done with two detection techniques (APCI-MS and UV detection) providing comparable results. Both compound classes (i.e., prenylflavonoids and bitter acids) are separated and quantitated in a single HPLC run, where numerous other polyphenolics are detected as well.