Hop (Humulus lupulus L.) proanthocyanidins characterized by mass spectrometry, acid catalysis, and gel permeation chromatography.J Agric Food Chem. 2003 Jul 02; 51(14):4101-10.JA
Proanthocyanidins extracted from hops (Humulus lupulus L. cv. Willamette) were subjected to Sephadex LH-20 column chromatography using a step gradient of methanol, water, and acetone. The resulting fractions were analyzed by acid catalysis, electrospray ionization and matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF-MS), and gel permeation chromatography (GPC). The proanthocyanidins contained catechin and epicatechin as monomers and as terminal and extension units. Epigallocatechin was found as extension units. The mean degree of polymerization (mDP) of the crude proanthocyanidins was 7.8, but heptamers were the largest oligomers visible in mass spectra of the whole. In the last-eluted fraction (mDP = 22.2), polymers as large as 20-mers were detected by MALDI-TOF-MS, demonstrating the effectiveness of prior separation in improving MS detection. GPC data correlated well with acid catalysis results, confirming the presence of large polymers that were not detected by MS.