提升啤酒苦味稳定性是提高啤酒风味稳定性的一个重要方面。啤酒中的苦味物质主要源自α-酸、β-酸、硬脂酸。随着分离鉴定和检测技术的发展，国外同行对α-酸、β-酸、硬脂酸及其衍生产物有了更深入的研究。文中对β-酸衍生物(9种)、硬脂酸(51种)进行综述，着重对近10年来最新鉴定出物质的生成机理、阈值及在酿造贮存过程的变化特点进行简介，以提高国内同行对影响啤酒苦味质量的物质基础的认知。

It is common limiting technological issue and research focus of whole world brewing industry to improve flavor stability, including bitterness stability, with an aim to keep refreshing character of beer as long as possible to attract consumers in the shelf life of beer. Beer bitterness is mainly endowed by soft resin (i.e. α/β-acids), hard resin as well as their derivatives. With the help of modern purification technologies, nuclear magnetic resonance spectroscopy and high resolution HPLC MS, the overseas researchers have took some breakthroughs in identifying the compounds of α/β-acids derivatives and complicated hard resin. In this paper, the highlights of the newly identified bitter compounds originated from hop β-acid and hard resin were reviewed in detail, especially the relevant proposed reaction mechanisms, thresholds and elution of them during brewing and storage were introduced, in order to let beer brewing peers in China to enlarge knowledge of the complicated beer bitter quality in depth.