Luminescent Determination of α-Bitter Acids in Hops S.V. Beltyukova†, Ie.V. Cherednychenko*†, O.I. Teslyuk‡
	* Corresponding authors † Odessa National Academy of Food Technologies, Kanatnaya st., 112, Odessa, Ukraine, 65039 ‡ Bogatskii Physicochemical Institute, National Academy of Sciences of Ukraine, Lyustdorfskaya dor. 86, Odessa,Ukraine, 65080 E-mail: okorochoco@gmail.com
	Methods Objects Chem. Anal., 2015, 10(3), p. 108-112 https://doi.org/10.17721/moca.2015.108-112
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Abstract

Luminescent properties of the Tb(III) complex with α-bitter hop acids are studied. Dependence of intensity of a luminescence of a complex on concentration of terbium, α-bitter acids, acidity is investigated. It is shown that effective transfer of energy of excitation from ligands to a lanthanide ion takes place in a complex, this causes an intensive luminescence. Influence of solvents on intensity of a luminescence of a complex is studied. It is established that optimal Ilum. is found in the presence of a dimethyl sulfoxide and in aqueous-alcoholic mediums. It is established that surface-active substances (cetyltrimethylammonium chloride, cetylpyridinium chloride, sodium dodecyl sulfate, triton X-100, tween-80), and also donoractive agents (1,10-phenanthroline, 2,2’-dipyridyl, triphenylphosphine oxide, trioctylphosphine oxide, β-cyclodextrin) don’t influence intensity of the luminescence of a complex, or reduce it. Possibility of direct luminescent determination of α-bitter hop acids in hop extracts on a sensitized luminescence of an ion of Tb(III) is shown. The detection limit of α-bitter acids in extracts of hop makes 0.003 mkg/ml.

Keywords: α-bitter acids of hops, sensitized luminescence of Tb(III) ion

Article language: Rus