| 释义 |
humulone Chem.|ˈhjuːmjuːləʊn|
Also -on |-ɒn|.
[ad. G. humulon (I. W. Wöllmer 1916, in Ber. d. Deut. Chem. Ges. XLIX. 780), f. as humulene + -one.]
A bitter, yellow, crystalline, cyclic ketone, C21H30O5, that is an important constituent of hops and has strong antibiotic activity.
1916Jrnl. Chem. Soc. CX. i. 494 A contribution to the chemistry of ‘humulon’ or ‘a-hop bitter acid’ or ‘lupulic acid’. 1937Hopkins & Krause Biochem. appl. to Malting & Brewing iv. 221 Both humulon and lupulon are secreted in the hop cone during growth and become more or less resinified. 1964Kirk & Othmer Encycl. Chem. Technol. (ed. 2) III. 302 By far the most important constituents of the hops are the bitter substances, humulone, lupulone, and their transition products, which give beer its characteristic taste. 1967E. Paryski tr. Korzybski's Antibiotics II. vi. 1447 Lupulon and humulon strongly inhibit the growth of gram-positive micro-organisms and acid-fast bacilli. |