Study On The Extraction,concentration And Preservation Of Lupulin

The hop Plant (Humunus lupulus L.) is a dioecious twining Perennial. The inflorescences are used in the breweries to give beer its characteristics such as flavor and aroma and also as herbs. This paper aimed at arescenting the fresh hop, research on the extraction, concentration and preservation methods of Lupulin. The main results as follows:Through taking fresh hop as raw material andα-acid,β-acid, totle anthoxanthin and xanthohumol as the index, adopting open-air drying in the sun, open-air drying, blasting drying and lyophillization to dry fresh hop, the influence of drying methods on the quality of hop is studied . The results indicate: ordinary temperature blasting drying is the best one of which used to arescenting the fresh hop, and the content ofα-acid is 7.34%,β-acid is 6.27%, totle anthoxanthin is 69.10mg/g, xanthohumol is 1.24mg/g.Through adopting microwave method, supersonic wave method, many-stage lixiviation method and dipping method to extract Lupulin,the results indicate: microwave method is the best. Using response surface to analysis the optimization of condition: ethanol concentration is 58.8%, material: solvent is 1:20.6, extracting time is 58.5 sec,α-acid of the Lupulin is 5.318%.On the basis of single factor experiment, through orthogonal experiment to analysis the optimization condition in concentration: vacuity is 0.06Mpa, water bathe temperature is 55℃, concentration time is 40min, yield ofα-acid is 70.90%.Analyzing of the quality of lupulin, the results indicate: moisture content is less than 5%,density is1.45-1.53g/mL,α-acid content is 20.00-22.72%,β-acid content is 17.00-19.20%, total anthoxanthin is 210.00-222.80mg/g, xanthohumol is 3.00-3.34mg/g.Comparing eight preservation methods, during 6 months, takingα-acid,β-acid, total anthoxanthin and xanthohumol as the index, the conclusion is that -20℃vacuum storage method is the best, in which the active component loss least amount.