Abstract
Five cultivars of hop were extracted by the method of supercritical fluid extraction using carbon dioxide (SFE-CO2) as extractant. The extraction (50 g of hop sample using a CO2 flow rate of 97.725 L/h) was done in the two steps: 1. extraction at 150 bar and 40?C for 2.5 h (sample of series A was obtained) and, after that, the same sample of hop was extracted in the second step: 2. extraction at 300 bar and 40?C for 2.5 h (sample of series B was obtained). The Magnum cultivar was chosen for the investigation of the extraction kinetics. For the qualitative and quantitative analysis of the obtained hop extracts, the GC-MS method was used. Two of four the most common compounds of hop aroma (?-humulene and ?-caryophyllene) were detected in samples of series A. In addition, isomerized ?-acids and a high content of ?-acids were detected. The ?-acids content in the samples of series B was the highest in the extract of the Magnum cultivar (it is a bitter variety of hop). The low contents of ?-acids in all the other hop samples resulted in extracts with low ?-acids content, i.e., that contents were under the prescribed ?-acids content.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
