苦荞醋保健功能及研究进展  

Health Function and Research Progress of Tartary Buckwheat Vinegar

作　　者：张馨月 马挺军[1] ZHANG Xinyue;MA Tingjun(College of Food Science and Engineering,Beijing University of Agriculture,Beijing 102206,China)

机构地区：[1]北京农学院食品科学与工程学院,北京102206

出　　处：《食品与发酵科技》2023年第4期132-136,共5页Food and Fermentation Science & Technology

摘　　要：苦荞作为一种药食同源的传统作物,含有丰富的蛋白质、维生素、矿物质和黄酮类化合物,因此被广泛应用于食品保健领域,极具开发潜力。近年来用苦荞加工制成的苦荞醋制品也十分具有特色,内含多种生理活性物质,保健功能较强,具有抗氧化、降血糖、降血脂等功效。本文综述了苦荞醋的保健功能及不同加工因素对其保健性的影响,为苦荞醋产品的工艺完善以及功能性研究提供更多思路。Tartary buckwheat,as a traditional crop serving as both food and medicine,is rich in protein,vitamins,minerals and flavonoids,so it is widely used in the field of food healthcare and has great potential for development.In recent years,tartary buckwheat vinegar products made from tartary buckwheat are also very characteristic,containing a variety of physiological active substances,having strong healthcare function,playing a role in antioxidative activity,lowering blood sugar,lowering blood lipid and other effects.This article summarized the health function of tartary buckwheat vinegar and the influence of different processing factors on its healthcare function,providing more ideas for the process improvement and functional research of tartary buckwheat vinegar products.

关 键 词：苦荞醋 保健功能 加工因素 

分 类 号：TS264.2[轻工技术与工程—发酵工程]