传统酿造食醋浓缩物的物质基础及生物活性研究进展  

Research progress on bioactive components and functions of traditional vinegar concentrates

作　　者：陆子谕 张筱铃 裘轲惠 汪周丽 李盈霏 陆震鸣 许正宏 耿燕 LU Ziyu;ZHANG Xiaoling;QIU Kehui;WANG Zhouli;LI Yingfei;LU Zhenming;XU Zhenghong;GENG Yan(School of Life Science and Health Engineering,Jiangnan University,Wuxi 214122,China;School of Pharmacy,Wuhan University,Wuhan 430062,China;National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing,Jiangnan University,Wuxi 214122,China;Innovation Center for Advanced Brewing Science and Technology,Sichuan University,Chengdu 610065,China)

机构地区：[1]江南大学生命科学与健康工程学院,江苏无锡214122 [2]武汉大学药学院,湖北武汉430062 [3]江南大学粮食发酵与食品生物制造国家工程研究中心,江苏无锡214122 [4]四川大学先进酿造科技中心,四川成都610065

出　　处：《生物加工过程》2025年第1期107-114,共8页Chinese Journal of Bioprocess Engineering

基　　金：国家自然科学基金面上项目(31970746);江苏省高等学校大学生创新创业训练计划(202210295153Y)。

摘　　要：食醋行业是我国生物技术产业的重要组成部分,食醋浓缩物可由传统食醋陈酿过程自然形成,或经由浓缩、干燥等加工方式获得。本文中,笔者聚焦醋膏、醋粉等形式的食醋浓缩物,深入分析其含有的有机酸、多糖、蛋白、黄酮、多酚及川芎嗪等活性成分,系统综述了其在抗氧化、抗炎、调节血脂、保护肝脏及调节肠道菌群等方面的研究进展。本文为进一步优化发酵工艺、开发新型功能性食醋产品提供了理论支持,并有望引导食品营养靶向设计和精准制造。The vinegar business is an important component of biotechnology industry in China.Vinegar concentrates,which can be naturally formed through the traditional vinegar aging process or produced through other methods like concentration,drying,can exist in various forms,including vinegar sediment and vinegar powder.In this review,we first described the active components in vinegar concentrates,including organic acids,polysaccharides,proteins,flavonoids,polyphenols,and ligustilide.Then,we systematically summarized the latest research on their functions,encompassing antioxidant,anti-inflammatory,lipid-regulating,hepatoprotective,and gut microbiota-modulating properties.This review will not only provide a theoretical foundation for optimizing vinegar fermentation processes,but also offer a scientific basis for the development of novel functional vinegar products,potentially guiding targeted nutrition design and precision manufacturing in food industry.

关 键 词：食醋 醋膏 肠道微生物 功能物质 抗氧化 

分 类 号：Q815[生物学—生物工程] TS264.2[轻工技术与工程—发酵工程]