Abstract：
We used confocal microscopy and spectrofluorescence to characterize the emission spectra in hop flowers, to follow the isomerization processes in different hop preparations, and beers, to compare with HPLC extracted samples. Flowers of different hop cultivars produced in three regions of Brazil, were quantitated by HPLC and GC-MS. The fluorescence spectra showed two characteristic emission bands evaluated from different preparations. The isomerization process leads to a gradual decrease in fluorescence intensity as the reaction progresses. This demonstrates the valuable use of confocal microscopy and fluorescence spectroscopy for analysis of the correlation between bitter acid indices with fluorescence intensity and lifetime microscopy. Such techniques can be used directly in the flowers allowing rapid monitoring of the brewing process. Twenty-nine substances were characterized in the essential oils and some cultivars presented quantities of bitter acids and essential oil levels close to those expected for plants after more than three years of cultivation.
摘要：
我们使用共聚焦显微镜和光谱荧光来表征啤酒花的发射光谱，跟踪不同啤酒花制剂的异构化过程，和啤酒,与HPLC提取的样品进行比较。在巴西三个地区生产的不同啤酒花品种的花朵，通过HPLC和GC-MS进行定量。荧光光谱显示了从不同制剂评估的两个特征发射带。异构化过程导致荧光强度随着反应的进行而逐渐降低。这证明了共聚焦显微镜和荧光光谱法用于分析苦味酸指数与荧光强度和寿命显微镜之间的相关性的有价值的用途。这样的技术可以直接用于花中,从而允许快速监测酿造过程。在精油中表征了29种物质，经过三年以上的栽培，一些品种的苦味酸和精油含量接近植物的预期水平。
