超临界萃取啤酒花浸膏及其萃余物中多酚化合物提取的研究  

Study on Improved Utilization of Hop Polyphenols with Supercritical CO_2 Extraction

作　　者：刘玉梅[1] 顾小红[1] 汤坚[1] 刘奎钫[2] 

机构地区：[1]江南大学食品科学与安全教育部重点实验室,江苏无锡214036 [2]新疆大学化学化工学院,新疆乌鲁木齐830046

出　　处：《食品科学》2006年第9期155-158,共4页Food Science

摘　　要：CO2啤酒花浸膏因质量稳定,易于储存和利用率高等特点在啤酒酿造中的使用量正在逐年增加。文章考察了超临界CO2萃取啤酒花浸膏的工艺对产品中啤酒花多酚含量的影响,并以超临界CO2萃取啤酒花的萃余物质为原料,研究了从中提取啤酒花多酚的可能性。结果表明,当萃取温度为40℃,萃取压力大于25MPa时,浸膏中的多酚含量明显提高,更高的提取温度得到的产品中多酚的含量没有明显的提高。采用溶剂法从萃余物质中提取啤酒花多酚的实验表明,50%(W/W)的丙酮-水的混合溶剂体系对啤酒花多酚的提取效果最好,总收率可达到83.70%(W/W),从超临界萃取啤酒花的萃余物质中提取啤酒花多酚可提高啤酒花综合利用的价值。Today, brewers are increasingly making use of hop extracts with supercfitical CO2 extraction. These products consistently better guarantee quality and significantly longer stability than those of natural hops, and permit a higher utilization rate of hop compounds. The effects on the contents of hop polyphenols in technical parameters with supereritical CO2 extraction on hop were studied. It showed that at the temperature of 40℃, a higher operating pressure（more than 25MPa） result in a higher content of hop polyphenols in extraction. Meanwhile, the conditions of hop polyphenols extracted from spent hop material derived from waste residues of supercritical CO2 extract were optimized. The mix-solvent of acetone-water （50%, W/W） was more propitious to obtain higher levels of polyphenols. The developed method is shown to be effective on enhancing comprehensive utilization of hop.

关 键 词：超临界CO2啤酒花浸膏 啤酒花多酚 萃余物 提取 

分 类 号：TS262.5[轻工技术与工程—发酵工程]