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Abstract
A procedure for extracting hop acids from beer or wort was developed. A solid-phase extraction procedure employing a 3.0-ml Bakerbond spe* octyl column was used to absorb the hop compounds. After the concentrated hop compounds were washed, they were desorbed with methanol. UV measurement of either international bitterness units or high-performance liquid chromatography (HPLC) was used to determine the amount of hop acids present. UV analysis could be correlated with the ASBC-recommended procedure for bitterness units. HPLC analysis allowed quantitation of hulupones, humulinic acid, isohumulones, humulones, lupulones, ρ-isohumulones, and tetrahydro-isohumulones. Recovery of isohumulones is better than 90%, and recovery of other specific hop compounds is better than 75%.