科学认识中国白酒中的生物活性成分  

Scientific Recognition of Biofunctional Components in Chinese Liquors

作　　者：徐岩 范文来[1,2] 葛向阳 黄永光 

机构地区：[1]江南大学酿酒科学与酶技术中心,酿造微生物与应用酶学实验室,江苏无锡214122 [2]食品科学与技术国家重点实验室,江南大学教育部工业生物技术重点实验室,江苏无锡214122

出　　处：《酿酒科技》2013年第9期1-6,共6页Liquor-Making Science & Technology

摘　　要：中国白酒是中华民族几千年历史传承下来的传统产业,其酿造方式、原理与西方蒸馏酒存在显著性的差异。独特的酿造体系、微生态体系赋予了中国白酒丰富的呈香呈味物质和健康性功能活性成分,其所属的科学性、健康机理深奥绝伦。本研究对中国白酒中的特殊性功能成分及其功能功效进行了科学阐述,展望了中国白酒功能成分研究的科学之路。Chinese liquors, as Chinese traditional industry with its history more than thousands of years, the production and producing principles are quite different from western distilling wine. The special fermenting system and microbial system of Chinese liquors make rich aroma-producing and flavor-producing materials and functional active components in liquor. In this paper, the special functional components and their functions were introduced and the research progress in functional components in Chinese liquors were reviewed.

关 键 词：白酒 香型 功能成分 萜烯 吡嗪类化合物 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.7[轻工技术与工程—食品科学与工程]