三七发酵食品的研究进展  

Research progress of fermented food of Panax notoginseng

作　　者：彭佳丽 艾黎 唐湘华[1,2,3] 周峻沛[1,2,3] PENG Jiali;AI Li;TANG Xianghua;ZHOU Junpei(College of Life Sciences,Yunnan Normal University,Kunming 650500,China;Engineering Research Center of Sustainable Development and Utilization of Biomass Energy,Ministry of Education,Yunnan Normal University,Kunming 650500,China;Key Laboratory of Yunnan Provincial Education Department for Plateau Characteristic Food Enzymes,Yunnan Normal University,Kunming 650500,China;Yunnan Yu Nuo Biological Engineering Limited Liability Company,Kunming 650502,China)

机构地区：[1]云南师范大学生命科学学院,云南昆明650500 [2]云南师范大学,生物能源持续开发利用教育部工程研究中心,云南昆明650500 [3]云南师范大学,云南省高校高原特色食品酶重点实验室,云南昆明650500 [4]云南与诺生物工程有限责任公司,云南昆明650502

出　　处：《食品与发酵工业》2024年第16期378-385,共8页Food and Fermentation Industries

基　　金：云南省基础研究计划重点项目(202001AS070022);国家自然科学基金(32360229)。

摘　　要：三七是我国传统名贵中草药,具有丰富的药用价值和保健功效。除了作为药材外,三七已被列入保健食品原料,其须根、茎、叶和花被批准为云南省普通地方特色食品原料。利用现代生物发酵技术发酵三七,能够充分释放三七中的活性成分、提高稀有皂苷转化率以及发酵产物活性,且发酵过程中可产生独特的风味物质,使产品兼具美味及保健功能。该文主要从三七发酵机理与特点、三七发酵工艺、三七发酵食品风味与功效这三方面进行总结,旨在为三七发酵食品的进一步研究提供理论基础。Panax notoginseng is a traditional valuable Chinese herb,with good medical value and health-care benefits.Besides being used as a medicinal herb,Panax notoginseng has been used as a raw material for health-care food,and its fibrous roots,stems,leaves,and flowers have been approved as raw materials for general local specialty food in Yunnan province.Modern biofermentation technology used for Panax notoginseng can fully release the active ingredients in Panax notoginseng,improve the transformation rate of rare saponins and the activity of fermentation products,and produce unique flavor substances during the fermentation process.Fermented foods of Panax notoginseng have both delicious taste and health-care functions.This paper mainly summarized the fermentation mechanism,characteristics,technology,flavor,and efficacy of fermented food of Panax notoginseng.The study aims to provide a theoretical basis for further research on fermented food of Panax notoginseng.

关 键 词：三七 发酵 食品 生物转化 皂苷 

分 类 号：TS205.5[轻工技术与工程—食品科学]