Xanthohumol comes from hops (Humulus Lupulus L.) and is extracted and prepared from the female inflorescence of hops. In modern industry, microbial synthesis is a sustainable alternative. Xanthohumol is a flavonoid component and an important flavor substance with multiple biological activities.
Xanthohumol is the main flavonoid in beer female flowers.
Flavonoid compounds have antioxidant, anti-radiation, anti-viral, anti-inflammatory and antibacterial effects. Studies have shown that xanthohumol has a higher scavenging rate for oxygen free radicals in the body than other antioxidants.
Hop extract has an inhibitory effect on a variety of bacteria, such as Staphylococcus aureus, Pneumococcus, and Corynebacterium diphtheriae.
| Items | Specifications | Results |
| Assay（HPLC） | Xanthohumol≥5% | 5.51% |
| Appearance | Brown yellow powder | Conforms |
| Particle size | NLT100% 80 mesh | Conforms |
| Loss on drying | ≤2.0% | 1.57% |
| Total Metal | ≤10.0ppm | Conforms |
| Lead | ≤2.0ppm | Conforms |
| Mercury(Hg) | ≤1.0ppm | Conforms |
| Cadmium(Cr) | ≤0.5ppm | Conforms |
| Total bacteria count | ≤1000cfu/g | Conforms |
| Yeast | ≤100cfu/g | Conforms |
| Escherichia coli | Negative | Negative |
| Salmonella | Negative | Negative |
| Staphylococcus | Negative | Negative |
| Conclusion | Conforms | |
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