Extraction And Purification Of Xanthohumol In The Hops And Research Of Hop Xanthohumol-enriched Beer

This paper is divided into two parts: extracting and detecting small molecule polyphenols from hops; extraction and purification and application of xanthohumol.With ethanol, ethyl acetate, acetone, polyphenols were extracted from hops in the orthogonal test. Finally, using acetone extraction of phoyphenols, and the best extraction conditions were: acetone concentration of 60%, The ratio of liquid and material was 20, extraction time was 30min, the extraction temperature was 30℃. Through the adjustment of the HPLC conditions, to chromatographic conditions of polyphenols, then determined the content of 12 polyphenols in 18 species of hops.Extracting xanthohumol from hops extraction residue by ultrasonic and supercritical carbon dioxide. Through experiments, The best operating conditions of extracting xanthohumol by ultrasonic were: the ratio of material and liquid was 10, the extraction time was 10min, the extraction temperature was 20℃, extraction times was 4 . the best process of extracting xanthohumol by supercritical carbon dioxide: extraction pressure was 20-40MPa, extraction temperature was 45-60℃, extraction time was 3-4hours, carbon dioxide flowing rate was 10-20 L/hour, separation pressure was 5-10 MPa, separation temperation was 15-50℃.Use of solvent polarty, purification of the extracts, obtained 65.3g, 60.1% purity xanthohumol products.In the beer brewing process, adding xanthohumol hop products, increase content of xanthohumol in beer, as functional beer. The content of Xanthohumol in the final beer product, is 2mg / L or more, and taste better.