The main components of aging hops were analyzed.It was found that oxidation and reductions of α-acids and β-acids were explained by the formation of iso-α-acids and some derivatives oxides like humulinone and hulupones.The results showed that the content of total polyphenols in hop decreased.Polymerization and oxidation of phenolic aicds progressed during hops ageing,and no response peaks were detected.The effect of ageing hops on anti-oxidant ability of wort and beer was investigated by detection of content of total polyphenols,DPPH scavenging ratio,TRAP value,and TBA value.It can be seen that ageing hops had great influence on anti-oxidant ability of wort and beer,especially on the flavor stability coefficients,i.e.,SI,which showed significant variation.