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

作　　者：夏娜[1] 热阳古.阿布拉 木尼热.阿不都克里木 木合塔尔.吐尔洪 赵丽凤[1] 

机构地区：[1]喀什师范学院化环系,喀什844000

出　　处：《食品工业》2013年第7期94-96,共3页The Food Industry

基　　金：自治区高校科研计划重点课题新疆昆仑山地区植物有效成分库建设及药物活性筛选(项目编号:XJEDU2011147)

摘　　要：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.

关 键 词：气流干燥 热风干燥 Α-酸 Β-酸 总黄酮 黄腐酚 

分 类 号：TS262.5[轻工技术与工程—发酵工程]