黄酒糟中功能性成分的开发利用研究进展  

Utilization of functional components in Huangjiu lees:A review

作　　者：张德勇 许晓路 谢广发 ZHANG Deyong;XU Xiaolu;XIE Guangfa(Key Laboratory of Pollution Exposure and Health Intervention of Zhejiang Province,College of Biology and Environmental Engineering,Zhejiang Shuren University,Hangzhou 310015,China)

机构地区：[1]浙江树人学院生物与环境工程学院,浙江省污染暴露与健康干预重点实验室,浙江杭州310015

出　　处：《食品与发酵工业》2023年第6期332-338,共7页Food and Fermentation Industries

基　　金：浙江省哲学社会科学规划课题(21NDJC127YB);浙江省省属高校基本科研业务费(2021XZ011);浙江树人学院学术中青年团队(2019MA)。

摘　　要：黄酒糟作为黄酒生产过程的废弃物,富含各种有价值的营养成分,近年来成为开发功能性成分的新来源。如风味物质方面,黄酒糟有17种重要的呈味氨基酸及多达90种以上的挥发性风味物质,已经在开发调味品方面有了许多开发应用;必需氨基酸方面,黄酒糟中必需氨基酸含量达到111.7 g/kg(以干基计),且其比例构成接近标准的鸡蛋蛋白,是获取必需氨基酸的良好来源;黄酒糟中的活性多肽则分别在降血压、降血脂、抗氧化、调节免疫等方面颇具开发价值;黄酒糟中以低聚木糖为代表的功能性寡聚糖则可被应用于胃肠健康领域;另外,黄酒糟中的多不饱和脂肪酸、抗氧化酚类等也正引起关注,虽然存在含量较低等问题,但如果将来能通过微生物发酵等途径提高含量,也非常有开发潜力。As the waste of Huangjiu production,lees of Huangjiu are rich in various valuable nutrients,and recently have become a concerned new source for the development of functional components.In terms of flavor substances,Huangjiu lees have 17 important flavor amino acids and more than 90 volatile flavor substances,which have been applied in the condiment field.In terms of essential amino acids,the content of essential amino acids in Huangjiu lees accounts for 111.7 g/kg DW,and its composition is similar to the standard egg protein,indicating a good source for essential amino acids production.The active peptides in Huangjiu lees show potential application in fields like reducing blood pressure,reducing blood lipid,antioxidation and regulating immunity.The functional oligosaccharides like xylooligosaccharides in Huangjiu lees can benefit gastrointestinal health of human.In addition,polyunsaturated fatty acids and antioxidant phenols in Huangjiu lees are also attracting attention.If the content of functional compounds can be increased by methods like fermentation,they would have great development potential in the future.

关 键 词：黄酒糟 风味物质 活性多肽 功能性低聚糖 多不饱和脂肪酸 

分 类 号：TS261.9[轻工技术与工程—发酵工程]