葡萄酵素的制作工艺以及功效的研究进展  

Research Progress on the Production Technology and Efficacy of Grape Enzyme

作　　者：高昕瑜 刘峰 董书含 郭亦庄 赵善廷 GAO Xinyu;LIU Feng;DONG Shuhan;GUO Yizhuang;ZHAO Shanting(College of Food Science and Engineering,Northwest A&F University,Xianyang 712100,China)

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西咸阳712100

出　　处：《食品安全导刊》2022年第23期119-121,共3页China Food Safety Magazine

摘　　要：我国的葡萄产量位居全球第一,葡萄作为一种药食同源性食品,一直受到人们的关注。目前的研究表明,葡萄中含有丰富的维生素、有机酸、氨基酸等生物活性物质,是微生物发酵的理想基质。同时,葡萄酵素在消化、预防衰老、抗氧化等保健方面有一定效果。本文综合分析了近年来食用酵素的研究进展,对葡萄酵素生产工艺、生物活性成分及其功效进行概括,旨在引导人们正确认识和理解葡萄酵素这一类产品。Grape production in China ranks first in the world.Grape,as a homologous food of medicine and food,has always been concerned by people.Current research shows that grapes are rich in vitamins,organic acids,amino acids and other bioactive substances,which are ideal substrates for microbial fermentation.At the same time,grape enzymes have certain effects on digestion,aging prevention,antioxidant and other health care.This paper comprehensively analyzes the research progress of edible enzymes in recent years,and summarizes the production technology,bioactive components and efficacy of grape enzymes,in order to guide people to correctly understand and understand grape enzymes.

关 键 词：葡萄酵素 营养酵素 生产工艺 生物活性成分 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]