果酒中活性羰基化合物的研究进展

果酒多由水果发酵制备, 其香气浓郁, 且富含多种营养成分, 深受消费者喜爱。但目前国内果酒行业发展处于上升阶段, 产品质量良莠不齐, 对于果酒生产和储藏过程中, 可能产生的潜在危害物——活性羰基化合物(reactive carbonyl species, RCS)关注度不够。RCS不仅能破坏人体细胞正常生理功能, 引发多种慢性疾病, 还会对果酒品质造成不良影响。本文介绍了果酒中潜在危害物RCS的种类和危害、形成路径、含量以及分析方法, 分析了果酒中富含的多酚类化合物对RCS的抑制活性、作用机制及其在食品中的应用, 为果酒行业今后的开发方向及发展提供一定的理论基础和借鉴依据。

Research progress on the reactive carbonyl species in fruit wines

Fruit wines are mostly prepared by fermentation of fruits, and they are very popular among consumers because of their strong aroma and richness in various nutrients. However, the development of the domestic fruit wine industry is currently in an upward stage, the quality of products varies, and not enough attention has been paid to reactive carbonyl species (RCS), a potentially hazardous substance that may be produced during the production and storage of fruit wines, which not only destroys the normal physiological functions of human cells, but also adversely affects the quality of fruit wines. RCS can not only destroy the normal physiological functions of human cells and cause many chronic diseases, but also adversely affect the quality of fruit wines. This paper introduced the types and hazards, formation pathways, content and analytical methods of RCS in fruit wine, and analysed the inhibitory activity, mechanism and application of polyphenolic compounds rich in fruit wines on RCS and their applications in foodstuffs, so as to provide some theoretical basis and reference basis for the future development direction and development of fruit wine industry.