酒花制品有效成分稳定性研究

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.

Active ingredients stability of the hop products

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 α-acids, β-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%, β-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 of 20℃, 4℃, -20℃, and hop extract changed smallest at -20℃.