黄酒的生理功效及其生理活性物质研究进展  

A Review of Physiological Functions and Bioactives of Rice Wine

作　　者：倪莉[1] 吕旭聪[1] 黄志清[1] 蔡琪琪[1] 梁爽[1] 饶平凡[1] 

机构地区：[1]福州大学食品科学技术研究所,福州350108

出　　处：《中国食品学报》2012年第3期1-7,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金面上项目资助(No.31071587;31171733);福建省自然科学基金面上项目(No.2011J01305);福建省科技厅重点项目(No.2011N0016)

摘　　要：中国黄酒是传统的保健养生佳品。本文综述了黄酒的传统生理功效和现代研究进展,剖析了目前黄酒研究存在的科学问题,并指出生理活性物质的溯源是实现黄酒生产的优化控制和功能性黄酒开发的基础,而生理活性物质的挖掘及其作用机理的探讨是黄酒生理功效研究的关键。Rice wine is one of most important food ingredients with medicinal applications in China. In this paper, the traditional physiological functions and current research of Chinese rice wine were reviewed, and the existing problems in the current scientific research were also analyzed. It is concluded that the premise to the optimal and standardized process control and developing a functional rice wine is to identify the bioactives and their resources of origins, and that further exploitation of the bioactive compounds and elucidation their mechanism is the key step to verifying the physio- logical effects of Chinese rice wine.

关 键 词：黄酒 生理功效 活性组分 

分 类 号：TS262.4[轻工技术与工程—发酵工程]