Hop (Humulus lupulus L.) proanthocyanidins characterized by mass spectrometry, acid catalysis, and gel permeation chromatography.

  title={Hop (Humulus lupulus L.) proanthocyanidins characterized by mass spectrometry, acid catalysis, and gel permeation chromatography.},
  author={Alan W. Taylor and Elisabeth Barofsky and James A. Kennedy and Max L. Deinzer},
  journal={Journal of agricultural and food chemistry},
  volume={51 14},
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… 
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