@article{LANG2025, 
author = {Xinxu LANG and Limin WANG and Nan NIE and Zhiyi YAO and Changwei MA},
title = {Accumulation Patterns of Major Chemical Components during the Growth Period of Four Domestic Cultivars of Hops (Humulus lupulus L.)},
year = {2025},
journal = {Food Science},
volume = {46},
number = {12},
pages = {249-257},
keywords = {domestic hops, growth stages, chemical components, accumulation patterns, principal component analysis},
url = {https://www.sciopen.com/article/10.7506/spkx1002-6630-20241113-095},
doi = {10.7506/spkx1002-6630-20241113-095},
abstract = {In this study, the accumulation of total flavonoids, total polyphenols, α-acids, and β-acids during five growth stages (S1-S5, from the appearance of hop cones to harvest) was investigated in four domestic hop cultivars: Marco Polo, SA-1, Tsingtao Flower, and Kirin Fenglv. Total flavonoids, total polyphenols, α-acids, and β-acids were measured using spectrophotometry, and xanthohumol, isoxanthohumol, 6-prenylnaringenin (6-PN), and 8-prenylnaringenin (8-PN) were analyzed using high performance liquid chromatography (HPLC). Correlation analysis and principal component analysis (PCA) were conducted on these chemical components. A fluctuating trend was showed in the accumulation of chemical components across the growth stages, with most components reaching a peak in the mid-to-late stages before declining. Total flavonoid content peaked at S3 in all cultivars. Total polyphenol content peaked at S4 in Marco Polo and Tsingtao Flower, and at S3 in SA-1 and Kirin Fenglv. For xanthohumol, Marco Polo and SA-1 peaked at S4, while Tsingtao Flower and Kirin Fenglv peaked at S5 and S3, respectively. Isoxanthohumol peaked at S3 in Marco Polo and SA-1, and at S5 in Tsingtao Flower and Kirin Fenglv. The α-acid content reached its maximum level at S4 in all cultivars, while β-acid content peaked at S3 in Marco Polo, SA-1, and Tsingtao Flower, and at S4 in Kirin Fenglv. Significant positive correlations (P < 0.01) were observed between total flavonoids and total polyphenols in all cultivars. The comprehensive scoring suggested that S3 was the optimal harvest stage for Marco Polo, SA-1, and Kirin Fenglv, while S4 was optimal for SA-1 and Tsingtao Flower. This research provides foundational data on the dynamic accumulation of chemical components in domestic hops and also provides a scientific basis for the optimization of the harvest time, the development of bioactive components and the improvement of hop quality.}
}