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Preparation of Dicyclohexylamine Humulinones and Dicyclohexylamine Hulupones
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HPLC analysis of dry-hopped beers shows measurable amounts of humulinones and in some cases hulupones. These hop bitter acids can affect the bitterness of dry-hopped beers, yet there are no HPLC standards currently available to accurately measure them. Dicyclohexylamine is known to form stable hop acid salts that can be recrystallized in organic solvents to make them pure. Humulinone and hulupone were prepared and then treated with dicyclohexylamine to make humulinone-dicyclohexylamine and hulupone-dicyclohexylamine. These purified complexes proved to be very stable and can be used as HPLC calibration standards. Keywords: Humulinones, Hulupones, Dicyclohexylamine, HPLC
