Department of Biological Sciences, Lehman College, City University of New York, 250 Bedford Park Boulevard West, Bronx, New York 10468, United States.
Ph.D. Program in Biology, The Graduate Center, City University of New York, 365 Fifth Avenue, New York, New York 10016, United States.
J Agric Food Chem. 2021 Jul 14;69(27):7798-7814. doi: 10.1021/acs.jafc.1c02710. Epub 2021 Jun 28.
The female flowers ("cones") of the hop plant ( L.) produce compounds that contribute to the flavor and other properties of beer. Hop leaves and cones produce many of the same compounds, which also confer agronomic traits such as insect and disease resistance. Targeted and untargeted ultraperformance liquid chromatography-quadrupole time-of-flight-mass spectrometry with Waters MS technology (UPLC-QTof-MS) metabolomics were used to compare leaf phytochemical compositions of greenhouse-grown southwestern American wild (A. Nelson and Cockerell) Rydb. against a group of commercial hop cultivars consisting of both pure European L. and European-North American hybrids. Principal component analysis showed a clear distinction in chemical profiles between the two groups. leaves had a significantly higher content of total α acids ( = 4.4 × 10), total bitter acids ( = 2.6 × 10), cohumulone ( = 1.0 × 10), humulone + adhumulone ( = 9.1 × 10), and the prenylflavonoids xanthohumol ( = 0.013) and desmethylxanthohumol ( = 0.029) as well as significantly higher densities of glandular trichomes ( = 1.3 × 10), the biosynthetic site of those compounds. Most flavonol glycosides measured were also significantly more abundant in ( = 1.5 × 10 to 0.0027), whereas phenolic acids were consistently, but generally nonsignificantly ( > 0.05), more abundant in the cultivars. The higher bitter acid, prenylflavonoid, and flavonol glycoside content of leaves may help to confer more favorable insect and disease-resistance properties.
啤酒花（ L.）的雌花（“锥体”）产生的化合物有助于啤酒的风味和其他特性。啤酒花的叶子和锥体产生许多相同的化合物，这些化合物还具有抗虫和抗病等农艺性状。采用沃特世 MS 技术的靶向和非靶向超高效液相色谱-四极杆飞行时间质谱联用技术（UPLC-QTof-MS）代谢组学，比较了温室种植的美国西南部野生（A. Nelson 和 Cockerell）Rydb.的叶类植物化学组成与一组由纯欧洲 L.和欧洲-北美杂种组成的商业啤酒花品种。主成分分析表明，两组之间的化学图谱有明显区别。 叶子中的总 α 酸含量（ = 4.4 × 10）、总苦味酸含量（ = 2.6 × 10）、合葎草酮（ = 1.0 × 10）、葎草酮+副葎草酮（ = 9.1 × 10）、以及 prenylflavonoids 黄腐醇（ = 0.013）和去甲基黄腐醇（ = 0.029）的含量明显更高，并且腺毛密度（ = 1.3 × 10）更高，这些化合物的生物合成部位。大多数所测的黄酮醇糖苷含量也明显更高（ = 1.5 × 10 到 0.0027），而酚酸在品种中则始终但通常无显著差异（> 0.05）更为丰富。 叶子中较高的苦味酸、prenylflavonoid 和 flavonol glycoside 含量可能有助于赋予更有利的抗虫和抗病特性。
