啤酒花在干燥过程中有效成分的变化

The Active Ingredient of Hops Changes in the Drying Process

以新鲜酒花为原料,比较了工厂热风、常温气流、自然阴干三种干燥方式对啤酒花中有效成分的影响。结果表明:三种干燥方法α-酸含量分别为4.41%,5.65%,5.10%,β-酸2.62%,3.48%,3.07%,总黄酮9.25%,9.35%,9.19%,黄腐酚4.21 mg.g-1、4.62 mg.g-1、3.73 mg.g-1,以常温气流干燥的酒花有效成分损失最少。

Take fresh hops as ingredients, compared the impact of the factory hot air, airflow at room temperature, dried naturally on the active ingredients in hops. The results showed： a-acids content of 4.41%, 5.65%, 5.10%, β-acids content of 3.48%, 3.07%, 9.25%, total flavonoids content of 9.25%, 9.35%, 9.19%, xanthohumol content of 4.21 mg. g-1 4.62 mg-g-t, 3.73 mg· g-1 after the three drying methods. And effective ingredients are lost of at least by airflow at room temperature.