中国传统食醋营养健康物质组成研究进展  

Research advances on the composition of nutritional and healthy substances in traditional Chinese vinegar

作　　者：吴子航 张祥龙 刘丹彤 魏子翔 孙承国 宋佳[1] 何静 王敏[1] 郑宇[1] WU Zihang;ZHANG Xianglong;LIU Dantong;WEI Zixiang;SUN Chengguo;SONG Jia;HE Jing;WANG Min;ZHENG Yu(State Key Laboratory of Food Nutrition and Safety,College of Biotechnology,Tianjin University of Science and Technology,Tianjin 300457,China;COFCO-Oils R&D Center,Tianjin 300452,China)

机构地区：[1]天津科技大学生物工程学院食品营养与安全国家重点实验室,天津300457 [2]中粮油脂研发中心,天津300452

出　　处：《中国酿造》2022年第12期9-14,共6页China Brewing

基　　金：天津市教委科研计划项目(2018ZD08)。

摘　　要：中国传统食醋有着悠久的酿造历史,不仅风味独特,而且含有丰富的营养健康成分,具有抗氧化、降血脂、降血糖等多种保健功效。该文对我国传统食醋中的有机酸、氨基酸、多酚、川芎嗪、类黑精等主要营养健康物质及其研究进展进行综述,有利于进一步加深对我国传统食醋的科学理解,同时也对保障人民营养健康,提升我国传统食醋国际影响力等具有重要的意义。Traditional Chinese vinegar has a long history, and it not only has unique flavor, but also contains rich nutrition and health ingredients. It has various health care effects such as anti-oxidation, reduce blood lipid and blood sugar. In this paper, the main nutritional health material such as organic acids, amino acids, polyphenols, ligustrazine and melanoidin in traditional Chinese vinegar and their research advances were reviewed, which was conducive to further deepen the scientific understanding of traditional vinegar in China. At the same time, it is of great significance to protect people’s nutritional health, and enhance the international influence of Chinese traditional vinegar.

关 键 词：中国传统食醋 营养健康因子 有机酸 多酚 川芎嗪 类黑精 

分 类 号：TQ920.1[轻工技术与工程—发酵工程]