酒糟中功能性成分综合利用研究进展  

Utilization of functional components in distillers′ grains: A review

作　　者：徐浩 江友峰 谭洪伟 杨明开 郑博文 程利芳羽 宋南伶 吕锡斌 XU Hao;JIANG Youfeng;TAN Hongwei;YANG Mingkai;ZHENG Bowen;CHENG Lifangyu;SONG Nanling;LYU Xibin(Guizhou Moutai Brewery(Group)Circular Economy Industrial Investment Development Co.Ltd.,Zunyi 564500,China;China Kweichow Moutai Distillery(Group)Co.Ltd.,Renhuai 564501,China)

机构地区：[1]贵州茅台酒厂(集团)循环经济产业投资开发有限公司,贵州遵义564500 [2]中国贵州茅台酒厂(集团)有限责任公司,贵州仁怀564501

出　　处：《食品与发酵工业》2024年第18期391-400,共10页Food and Fermentation Industries

基　　金：贵州茅台循环产投成果转化项目(XHFW2023022)。

摘　　要：酒糟作为酒类产品酿造后的副产物,含有许多功能性成分,不同类型的成分有不同的功效,近年来对酒糟中功能性成分的研究得到广泛关注。该文综述了近年来在酒糟中检测到的功能性成分,包括各种风味物质、蛋白质类、氨基酸类、活性多肽类、功能性低聚糖、抗氧化酚类及黄酮类物质,为酒糟中功能性成分的进一步研究提供参考,同时也为其高附加值提升和进一步综合利用提供参考。As a by-product in the production process of alcoholic products,distillers′grains contain many functional components,and different types of components have different effects.In recent years,the research on functional components in distillers′grains has aroused wide interest.This paper reviewed the functional components detected in distillers′grains,including various flavor substances,proteins,amino acids,active peptides,functional oligosaccharides,antioxidant phenolics,and flavonoids,to provide a reference for further research on functional components in distillers′grains,as well as for their high value-added enhancement and further comprehensive utilization.

关 键 词：酒糟 功能性成分 风味物质 活性多肽 功能性低聚糖 综合利用 

分 类 号：TS261.9[轻工技术与工程—发酵工程]