FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (10): 112-116.doi: 10.7506/spkx1002-6630-201010022

• Processing Technology • Previous Articles     Next Articles

Chemical Synthesis of Dihydro-iso-alpha-acids

LIU Yu-mei1,GAO Zhi-ming2,LUO An-qiong1   

  1. 1. College of Chemistry and Chemical Engineering, Xinjiang University, Urumqi 830046, China;
    2. Xinjiang Sapporo Agriculture Science and Technology Development Co. Ltd., Urumqi 830002, China
  • Received:2009-08-03 Online:2010-05-15 Published:2010-12-29
  • Contact: LIU Yu-mei


Dihydro-iso-alpha-acids are the products of isomerization followed by hydrogenation of alpha-acids as one kind of the main soft resins in flower cone of hops (Humulus lupulus L.) and show a slightly bitter taste and the best solubility among all hydrogenation products of isomerizd alpha-acids. Single factor and orthogonal array design methods were used to deal with the effects of reaction temperature and time and amounts of added NaBH4 and KOH to iso-alpha-acids on dihydro-iso-alpha-acid yield. Results indicated that the above reaction conditions all exhibited an obvious effect on dihydro-iso-alpha-acid yield in the decreasing order: reaction temperature > amount of added KOH > amount of added NaBH4 > reaction time and their optimal values were as follows: a reaction system composed of iso-alpha-acids, KOH and NaBH4 at 1:1:0.25 molar ratio left to react for 2 h at 100 ℃. Two-, 3- and 5- fold scale-up experiments carried out under such conditions all gave over 97% dihydro-iso-α- acids yields.

Key words: hops, dihydro-iso-alpha-acids, hydrogenation, reduction

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