啤酒花有效成分分析  

Analysis on the active constituents of Hops(Humulus lupulus).

作　　者：熊皓平[1] 何国庆[1] 陈云龙[2] 王肇悦[1] 阮晖[1] 

机构地区：[1]浙江大学生物系统工程与食品科学院 [2]浙江大学生命科学学院,浙江杭州310012

出　　处：《浙江大学学报（农业与生命科学版）》2005年第6期769-772,共4页Journal of Zhejiang University:Agriculture and Life Sciences

基　　金：浙江省自然科学基金资助项目(Y304203)

摘　　要：为开展啤酒花的综合利用,系统分析了香型和苦型啤酒花中水浸出物总量、水溶性糖、水溶性蛋白质、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-酸含量等.结果表明: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.水溶性有效成分如水溶性糖、水溶性黄酮、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.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 water-solubility extracts, water-solubility sugars, water-solubility proteins, total amino 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 and β-acids） ; there were high content of water-solubility active constituents such as water-solubility 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, healthprotection and medicine.

关 键 词：啤酒花 水浸出物 多酚类化合物 黄酮类化合物 Α-酸 Β-酸 

分 类 号：Q949.9[生物学—植物学]