Evaluation of prenylflavonoids and hop bitter acids in surplus yeast

• Published in: Journal of food science and technology Vol. 56; no. 4; pp. 1939 - 1953
• Main Authors: Hsu, Ying-Yu, Kao, Tsai-Hua
• Format: Journal Article
• Language: English
• Published: New Delhi Springer India 01.04.2019; Springer Nature B.V
• Subjects: Acetonitrile; Acids; Aqueous solutions; Beer; Bitter acids; Brewing; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Food Science; High performance liquid chromatography; Ionization; Ions; Isomers; Liquid chromatography; Mass spectrometry; Mass spectroscopy; Nutrition; Original; Original Article; Oxidation; Phosphoric acid; Prenylflavonoids; Quantitation; Separation; Yeast; Yeasts; Prenylflavonoids; Tandem mass spectrometry; Hop bitter acids; Brewing byproducts; Surplus yeast; HPLC–DAD

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 sep...