酒花制品有效成分稳定性研究

Active ingredients stability of the hop products

以α-酸、β-酸、总黄酮、黄腐酚含量为指标,比较了真空包装的压缩啤酒花、颗粒啤酒花、啤酒花浸膏在20℃、4℃、-20℃避光贮藏120d的成分变化。结果表明,随着温度的降低,压缩酒花、颗粒酒花、酒花浸膏中有效成分变化幅度逐渐变小,其中酒花浸膏中有效成分变化幅度最小,在20℃、4℃和-20℃贮藏条件下酒花浸膏中α-酸变化幅度分别为13.82%、7.39%、3.38%,β-酸17.13%、11.18%、6.80%,总黄酮4.48%、2.19%、1.56%,黄腐酚10.09%、5.68%、4.21%,以-20℃贮藏条件下酒花浸膏变化幅度最小。

This paper compared the composition changes of Vacuum-packed compressed hops, particle hops and hops extract stored darkly at 20℃, 4℃, -20℃ for 120d, took a-acids, B-acids and total flavonoids xanthohumol as an indicator. The results showed： With the decreasing temperature, the active ingredients change rate of the compressed hops, particle hops, hop extract was gradually become smaller, and the hop extract was smallest. α-acids changes in the extent of 13.82%, 7.39%, 3.38%, B-acids 17.13%, 11.18%,6.80%, total flavonoids 4.48%, 2.19%, 1.56%, the xanthohumol 10.09%, 5.68%, 4.21% under the storage condition of20℃, 4℃, -20℃, and hola extract changed smallest at -20℃.