黄酒健康功效及相关生物活性物质研究进展  

Research progress on healthy efficacy and related bioactive substances of Huangjiu

作　　者：胡超凡 阮晖[1] 金建江 樊剑峰 江云 HU Chaofan;RUAN Hui;JIN Jianjiang;FAN Jianfeng;JIANG Yun(Key Laboratory for Food Microbial Technology of Zhejiang Province,Zhejiang Key Laboratory for Agro-Food Processing,Fuli Institute of Food Science,College of Biosystems Engineering&Food Science,Zhejiang University,Hangzhou 310058,China;COFCO Kong Yiji Liquor Co.,Ltd.,Shaoxing 312069,China)

机构地区：[1]浙江大学生物系统工程与食品科学学院馥莉食品研究院,浙江省农产品加工技术研究重点实验室,浙江省食品微生物技术研究重点实验室,浙江杭州310058 [2]中粮孔乙己酒业有限公司,浙江绍兴312069

出　　处：《中国酿造》2021年第7期7-11,共5页China Brewing

基　　金：浙江省基础公益研究计划(LGF18C200002)。

摘　　要：黄酒是我国传统发酵食品,具有健康保健功效。该文综述了黄酒健康功效和生物活性物质解析及有关配料和工艺优化等方面的进展,提出了深入发掘黄酒中功效成分及其作用机理、强化黄酒健康功效的策略与路径,以期为提升黄酒品质和研发新品种提供依据。As a traditional fermented food in China,Huangjiu(Chinese rice wine)possesses healthy efficacy.In the paper,the research progress of the healthy efficacy,related bioactive substances,as well as the optimization of related ingredients and crafts of Huangjiu was reviewed,and the strategies and paths to deeply explore the functional components and their mechanisms of Huangjiu,and strengthen the health effects of Huangjiu was proposed,so as to provide a basis for improving the quality of Huangjiu and the research and development of new products.

关 键 词：黄酒 生物活性成分 健康功效 机理 优化 

分 类 号：TS262.4[轻工技术与工程—发酵工程]