Bitter Substances in the Hop Lupulin
Keywords: bitter substances, lupulin grains, xanthohumol, α-acids, β-acids, staminate racemes
AbstractAim. To investigate the quantity and structure of α-, β-acids and xanthohumol in lupulin grains of different hop varieties that essentially differ in these biochemical indexes, and also the presence of the substances both in staminate racemes and in the leaves. Methods. High performance liquid chromatography (HPLC), up-to- date physical-chemical methods of hop quality indicators’ defi nition, special and standard in the hop-growing branch, were applied. Results. It was stated that lupulin of aroma and bitter varieties contains various quantity of α- and β-acids. Therefore, the ratio of α- to β-acids in aroma hop varieties is above one (1), whereas in varieties of bitter type this ratio is much lower than one (1). No correlation between the quantity of lupulin and the contents of α- and β-acids was found. It was noted that the color of lupulin depends upon the quantity of xanthohumol. Conclusions. The performed tests give evidences on lupulin glands are located on anthers of staminate racemes and on the leaves as well, though in much less quantity and less educed. It was found that the quantity and structure of bitter substances in lupulin grains from selection varieties does not depend upon lupulin content in hop cones, but it is a grading factor. Lupulin from the staminate racemes received from various plants essentially differs in quantity of α- and β-acids. This fact is of key importance for pair selection. In petal glands on the leaves of a hop plant bitter substances are represented only by β-acids, mainly lupulone and adlupulone.
How to Cite
Liashenko, M., Protsenko, L., Rudyk, R., & Svirchevska, O. (2014). Bitter Substances in the Hop Lupulin. Agricultural Science and Practice, 1(1), 20-25. https://doi.org/10.15407/agrisp1.01.020
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