Super carbon dioxide extracts of spices. 3. Hop (Humulus Iupulus L.)
The composition of the hop extract obtained by extraction with liquid CO2 under different conditions has been investigated. The highest yield of extract (9.7%) is obtained at temperature of 18-22°C, pressure of 54-58 atm. and time of 210 min. The extract contains 44.6% of alfa- and 19.3% of beta-acids and it can be used in brewing.