五味子的发酵产品研究进展  

Research progress of fermentation product from Schisandra chinensis

作　　者：刁雪丹 邱智东[1] 王伟楠[1] 

机构地区：[1]长春中医药大学药学院,吉林长春130117

出　　处：《中国酿造》2016年第3期6-9,共4页China Brewing

基　　金：国家科技支撑计划项目(2012BAI29B05)

摘　　要：五味子是著名的传统中药材,也是药食同源的植物,具有良好的保健功效;随着全民健康意识的提高,五味子相关产品的开发呈现逐年上升的趋势;近年来生物转化技术已经广泛应用于中药产品开发方面,通过该技术开发出的五味子发酵饮料、发酵果酒、发酵酸奶等健康产品颇受消费者的青睐,拥有广阔的市场前景。该文从五味子的生物转化和发酵产品研制方面进行综述,为五味子的深入开发和利用提供了理论依据。Schisandra chinensis is either a well-known traditional Chinese medicine（TCM） or an edible herb with excellent health care effects. Along with the enhancement of public health awareness, a trend of annual increase in the development of S. chinensis products was observed. In recent years, biotransformation technology has been widely applied to the development of TCM products. The health products developed from such technol- ogy, including fermented beverage, fruit wine and yogurt of S. chinensis had won great popularity among consumers, which leading to good market prospects. This paper summarized the knowledge of S. chinensis biotransformation and fermentation products development. These findings could provide theoretical evidence for the further development and usage of S. chinensis.

关 键 词：五味子 生物转化 产品开发 

分 类 号：TS205[轻工技术与工程—食品科学]