Comprehensive Structural Analysis of the Bitter Components in Beer by the HPLC‐Assisted Crystalline Sponge Method
Comprehensive Structural Analysis of the Bitter Components in Beer by the HPLC‐Assisted Crystalline Sponge Method
复制标题
HPLC 辅助结晶海绵法全面分析啤酒中的苦味成分
DOI：
10.1002/chem.202103339
复制
发表时间：
2021
期刊：
影响因子：
--
通讯作者：
Fujita Makoto
中科院分区：
文献类型：
--
作者：
Taniguchi Yoshimasa;Kikuchi Takashi;Sato Sota;Fujita Makoto
反式异α酸是造成新鲜啤酒苦味的主要因素之一，已知在啤酒陈化过程中会转化为各种衍生物。然而，由于形成了太多的组分，对这些衍生物的结构表征一直是一个具有挑战性的任务。在此，我们报道了本研究中只有少量分离的反式-异-α-酸的大部分转化产物可以用结晶海绵方法进行结构分析。已成功分离和分析了13个化合物，其中包括8个以前未报道的化合物，并对其绝对构型进行了完整的归属。这有助于更好地理解啤酒陈化过程中发生的化学变化。
Trans‐iso‐α‐acid is one of the main contributors to the bitter taste of fresh beer and is known to transform into various derivatives during beer aging. However, structural characterization of the derivatives has been a challenging task because of the formation of too many components. Herein, we report that most of the transformation products oftrans‐iso‐α‐acid, isolated in this study in only small quantities by HPLC, can be structurally analyzed with the crystalline sponge method. Thirteen compounds, including eight that were previously unreported, have been successfully isolated and analyzed with complete assignment of their absolute configuration. This provides an improved understanding of the chemical transformations that occur during beer aging.