酒花成分及其对啤酒质量的影响

Analysis on the Active Constituents of Hops and Its Effects on Beer Quality

通过分析香型和苦型啤酒花中总糖、氨基酸总量、多酚类物质总量、黄酮类物质总量、总蛋白、总灰分及α-酸和β-酸含量得出:苦型酒花除在树脂(α-酸和β-酸)含量上明显高于香型酒花,其它指标较低.有效成分如糖、黄酮、水溶性灰分、游离氨基酸在苦型与香型啤酒花中均有较高的含量,这些成分中,对啤酒质量影响较大的是多酚、树脂和酒花油,其它成分对啤酒影响不大,由此可见,啤酒花还可作为一种集营养、保健和药用功能为一体的资源加以开发利用.

In order to develop the synthesis utilization of hops,aroma and bitter hops were analyzed for the contents of total sugars,proteins,totalamino acids,total polyphenols,total flavonoids,total proteins,total ashes and α-acids,β-acids.The results showed：the content of active constituents were higher in aroma hops than in bitter hops except for resins（α-acids andβ-acids）;there were high content of active constituents such as sugars,flavanoids,ashes and amino acids both in aroma hops and bitter hops.Therefore,hops may be a multifunctional resource that can be exploited and utilized in nutrition,health-protection and medicine.