Abstract: Today, brewers are increasingly making use of hop extracts with supercritical 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 supercritical 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.

Key words: super CO2 hop extraction, hop polyphenols, spent hop, extraction