Simultaneous determination of prenylflavonoids and isoflavonoids in hops and beer by HPLC-DAD method: study of green hops homogenate application in the brewing process
2013
Jurkova, M., Vyzkumny Ustav Pivovarsky a Sladarsky, Prague (Czech Republic). Pivovarsky Ustav | Cejka, P., Vyzkumny Ustav Pivovarsky a Sladarsky, Prague (Czech Republic). Pivovarsky Ustav | Houska, M., Vyzkumny Ustav Potravinarsky, Prague (Czech Republic) | Mikyska, A., Vyzkumny Ustav Pivovarsky a Sladarsky, Prague (Czech Republic). Pivovarsky Ustav
A novel analytical method (HPLC-DAD) for simultaneous determination of prenylflavonoids (xanthohumol, isoxanthohumol, 8-prenylnaringenin, 6-prenylnaringenin) and isoflavonoids (daidzein, genistein, formononetin and biochanin A) in hops and beer was developed, and a study on the impact of hopping by green hops homogenate stabilized by high pressure on the content of these substances in beer was carried out. The application of green hops homogenate (20% alpha acids in batch) at the last dose of hopping results in increased contents of xanthohumol and 6-prenylnaringenin in beer by approx. 50% and 100%, respectively, compared with dried hops. The application into a whirlpool increased xanthohumol and 8-prenylnaringenin levels in beer by approx. 55% and 115%, respectively. With the exception of a significant increase in the value of genistein in whirlpool application, an influence of non-dried hops on the isoflavonoids content in beer was not found. Hopping by green hops homogenate shows an interesting possibility of natural increase in content of xanthohumol in beer.
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