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Studium obsahových látek chmele : obsah a složení silic a vybraných antioxidantů v chmelových šišticích /
Pluháčková, Helena
The aim of this work was the determination of essential oil content and composition in hop cones according to the founding year of the hop garden and for selected hop varieties (Sládek, Premiant, Saaz) in the hop-growing region Tršice; the comparison of essential oil content and composition for the most important Czech hop variety -- Saaz -- from different hop-growing regions in the Czech Republic (Saaz, Úštěk, Tršice) according to the founding year of the hop garden; and determination of the content of tocopherol isomers and the activity of vitamin E in hop cones. The hop cone samples were taken from the hop-growing region Tršice according to the variety and the founding year of the hop garden in harvest years 2009-2011 for the determination of essential oil content and composition, in harvest years 2010 and 2011 also the activity of vitamin E and its isomers was determined. For the evaluation of the environmental influence, i.e. the effect of hop-growing regions and the founding year of the hop garden to the essential oil content and composition, the samples from Úštěk and Saaz hop growing regions were obtained. The results indicate that the highest essential oil content was found in the samples of Sládek variety (1095-1946 ul.100g-1), the lowest essential oil content was determined for the Saaz variety (271-478 ul.100g-1), but with important share of the essential oil component farnesene. The variety Premiant showed the highest activity of vitamin E in the rates of 32.10 -- 120.98 mg.kg-1. The results from different hop-growing regions indicate that the hop-gardens need to be renewed steadily, because the age structure of the hop growth is one of the important factors that influence the yield stability. The age structure of hop-gardens is insufficient from the long-term point of view, especially in the Úštěk and Saaz regions, the highest essential oil content was found in the region Tršice.
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