4 种国产啤酒花生长期主要化学成分积累规律分析

doi:10.7506/spkx1002-6630-20241113-095

食品科学 ›› 2025, Vol. 46 ›› Issue (12): 249-257.doi: 10.7506/spkx1002-6630-20241113-095

4 种国产啤酒花生长期主要化学成分积累规律分析

郎新旭，王立敏，聂楠，姚志轶，马长伟

（1.中国农业大学食品科学与营养工程学院，北京 100083；2.天津商业大学生物技术与食品科学学院，天津 300134；3.北京京瓦农业科技创新中心，北京 101206）

出版日期:2025-06-25 发布日期:2025-05-23

Accumulation Patterns of Major Chemical Components during the Growth Period of Four Domestic Cultivars of Hops (Humulus lupulus L.)

LANG Xinxu, WANG Limin, NIE Nan, YAO Zhiyi, MA Changwei

(1. College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China;2. School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China;3. Beijing Jingwa Agricultural Science and Technology Innovation Center, Beijing 101206, China)

Online:2025-06-25 Published:2025-05-23

摘要/Abstract

摘要： 本研究以4 种国产酒花（马可波罗、札一、青岛大花、麒麟丰绿）为研究对象，利用分光光度计法测定从现蕾到采收5 个生长阶段（S1～S5，从酒花球果出现至采收）的总黄酮、总多酚、α-酸及β-酸含量；利用高效液相色谱技术测定黄腐酚、异黄腐酚、6-异戊烯基柚皮素和8-异戊烯基柚皮素的含量，并对各化学成分进行相关性分析和主成分分析。结果显示，酒花中上述各化学成分在S1～S5生长阶段的积累呈现波动趋势，多数成分在中后期达到高峰后有所下降。4 种酒花总黄酮含量均在S3阶段达到峰值；马可波罗和青岛大花酒花的总多酚含量在S4阶段出现峰值，札一和麒麟丰绿酒花的总多酚含量则在S3阶段出现峰值。对于黄腐酚，马可波罗和札一在S4阶段达到峰值，青岛大花和麒麟丰绿分别在S5和S3阶段达到峰值；异黄腐酚则是马可波罗和札一在S3阶段达到峰值，青岛大花和麒麟丰绿则在S5阶段最高。4 种啤酒花中α-酸的峰值均在S4阶段出现，β-酸则是马可波罗、札一、青岛大花在S3阶段出现峰值，麒麟丰绿则在S4阶段出现峰值。4 种酒花中总黄酮与总多酚呈现极显著正相关（P＜0.01）。综合评分显示，马可波罗、札一和麒麟丰绿的最佳采收期均为S3阶段，札一、青岛大花最佳采收期则为S4阶段。本研究可为国产啤酒花化学成分积累的动态变化提供理论基础，同时也可为优化不同品种酒花的采收时间及开发啤酒花中不同的生物活性成分及品质提升提供科学依据。

关键词: 国产啤酒花；生长期；化学成分；积累规律；相关性分析

Abstract: In this study, the accumulation of total flavonoids, total polyphenols, α-acids, and β-acids during five growth stages (S1–S5, from the appearance of hop cones to harvest) was investigated in four domestic hop cultivars: Marco Polo, SA-1, Tsingtao Flower, and Kirin Fenglv. Total flavonoids, total polyphenols, α-acids, and β-acids were measured using spectrophotometry, and xanthohumol, isoxanthohumol, 6-prenylnaringenin (6-PN), and 8-prenylnaringenin (8-PN) were analyzed using high performance liquid chromatography (HPLC). Correlation analysis and principal component analysis (PCA) were conducted on these chemical components. A fluctuating trend was showed in the accumulation of chemical components across the growth stages, with most components reaching a peak in the mid-to-late stages before declining. Total flavonoid content peaked at S3 in all cultivars. Total polyphenol content peaked at S4 in Marco Polo and Tsingtao Flower, and at S3 in SA-1 and Kirin Fenglv. For xanthohumol, Marco Polo and SA-1 peaked at S4, while Tsingtao Flower and Kirin Fenglv peaked at S5 and S3, respectively. Isoxanthohumol peaked at S3 in Marco Polo and SA-1, and at S5 in Tsingtao Flower and Kirin Fenglv. The α-acid content reached its maximum level at S4 in all cultivars, while β-acid content peaked at S3 in Marco Polo, SA-1, and Tsingtao Flower, and at S4 in Kirin Fenglv. Significant positive correlations (P < 0.01) were observed between total flavonoids and total polyphenols in all cultivars. The comprehensive scoring suggested that S3 was the optimal harvest stage for Marco Polo, SA-1, and Kirin Fenglv, while S4 was optimal for SA-1 and Tsingtao Flower. This research provides foundational data on the dynamic accumulation of chemical components in domestic hops and also provides a scientific basis for the optimization of the harvest time, the development of bioactive components and the improvement of hop quality.

Key words: domestic hops; growth stages; chemical components; accumulation patterns; principal component analysis

中图分类号:

Q946

郎新旭，王立敏，聂楠，姚志轶，马长伟. 4 种国产啤酒花生长期主要化学成分积累规律分析[J]. 食品科学, 2025, 46(12): 249-257.

LANG Xinxu, WANG Limin, NIE Nan, YAO Zhiyi, MA Changwei. Accumulation Patterns of Major Chemical Components during the Growth Period of Four Domestic Cultivars of Hops (Humulus lupulus L.)[J]. FOOD SCIENCE, 2025, 46(12): 249-257.

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4 种国产啤酒花生长期主要化学成分积累规律分析

Accumulation Patterns of Major Chemical Components during the Growth Period of Four Domestic Cultivars of Hops (Humulus lupulus L.)

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