黄酒功能成分的研究进展  

Research progress of functional components of Chinese rice wine

作　　者：刘月[1] 祁国栋[2] 张炳文[1] 

机构地区：[1]济南大学食品科学与营养系,山东济南250002 [2]山东省农业科学院作物研究所,山东济南250100

出　　处：《中国酿造》2015年第11期27-30,共4页China Brewing

基　　金：国家社科基金项目(13BGL096)

摘　　要：中国黄酒因独特的酿造体系、微生态体系赋予了中国黄酒丰富的生物活性成分。黄酒中的氨基酸含量是酒类中最多的,此外黄酒中还含有多肽、多酚、维生素、微量元素、类黑精等物质;对人体的健康起到积极的作用。该文通过检索分析国内外关于中国黄酒功能组分及健康价值领域的研究,旨在为中国黄酒的健康价值评价提供科学依据。Chinese rice wine has its unique brewing system and micro-ecological system, which has given the Chinese rice wine rich bioactive constituents. The amino acid content in Chinese rice wine is the most abundant in alcoholic drink, in addition, the Chinese rice wine also contains peptides, polyphenols, vitamins, trace elements, black essence and other substances, so it plays a positive role in promoting human health. In the paper, the retrieval functional components and health value of Chinese rice wine home and abroad was analyzed, which aims to provide a scientific basis for the evaluation of the health value of Chinese rice wine.

关 键 词：中国黄酒 营养价值 科学证据 

分 类 号：TS261[轻工技术与工程—发酵工程]