食醋中功能物质及其研究进展  

Advances in Research on Functional Substances in Vinegar

作　　者：王宗敏 白桦 王辛禹 朱兰兰 王彦波[2] 彭林 刘继州 吴旭东 宋越冬[1] 宋元达[1] WANG Zongmin;BAI Hua;WANG Xinyu;ZHU Lanlan;WANG Yanbo;PENG Lin;LIU Jizhou;WU Xudong;SONG Yuedong;SONG Yuanda(School of Agricultural Engineering and Food Science,Shandong University of Technology,Zibo 255000,China;School of Food Science and Biotechnology,Zhejiang Gongshang University,Hangzhou 310035,China;School of Life Science,Taizhou University,Taizhou 318000,China;Shandong Xinfurui Agricultural Science and Technology Co.,Ltd.,Liaocheng 252300,China)

机构地区：[1]山东理工大学农业工程与食品科学学院,山东淄博255000 [2]浙江工商大学食品与生物工程学院,浙江杭州310035 [3]台州学院生命科学学院,浙江台州318000 [4]山东新富瑞农业科技有限公司,山东聊城252300

出　　处：《食品科学》2023年第11期196-204,共9页Food Science

基　　金：国家自然科学基金青年科学基金项目(31701584);“十三五”国家重点研发计划重点专项子任务(2018YFC1604103-05);中国博士后基金面上项目(2018M632234)。

摘　　要：食醋是一种通过微生物发酵产生的酸性调味品,具有独特的味道和香味。食醋中丰富的营养物质和多种生物活性物质为功能食醋的开发提供了良好的物质基础。本文综述近年来食醋在其种类、酿造方法、生物活性成分及其功能特性等方面的主要研究进展,提出未来对食醋中功能活性物质的开发研究可以从原料的选择与搭配、功能定制微生物的组合与应用、陈化容器及处理方法等方面入手。本文可为大健康背景下新型保健食醋和新型功能醋饮料的开发提供参考。Vinegar is an acidic condiment with a unique taste and fragrance,which is produced by microbial fermentation.Vinegar has rich nutrients and bioactive substances,which can provide a good material basis for the development of functional vinegar.This review summarizes the major progress that has been made in vinegar research in terms of product types,brewing methods,bioactive components and their functional properties in the past decade,and proposes that future development research on functional vinegar should consider the selection and combination of raw materials,the combination and application of microorganisms with customized functions,and the selection of containers and the development of new treatment methods for the aging of vinegar.This review will be helpful for developing new healthy vinegar and novel functional vinegar beverages under the background of‘One Health’.

关 键 词：食醋 固态酿造 生物活性成分 功能醋饮料 

分 类 号：TS264.2[轻工技术与工程—发酵工程]