发酵蔬菜抗氧化活性的研究进展

发酵蔬菜作为传统食品，是蔬菜加工行业中的一个重要组成部分，发酵蔬菜的营养价值也越来越受到消费者的重视，随着农产品加工技术的进一步研究和深入，蔬菜发酵的功能性分析也成为学者们的研究热点之一。该文主要综述了近年来发酵蔬菜的抗氧化性的国内外研究现状、影响发酵蔬菜抗氧化活性的物质、检测方法以及不同外源活性物质的加入对发酵蔬菜抗氧化性的影响研究，对影响发酵蔬菜抗氧化性的各方面的因素进行总结和概述，为发酵蔬菜的抗氧化活性研究提供一定的理论依据及参考。

Research progress on antioxidant property of fermented vegetables

As traditional foods, fermented vegetables are important part of vegetable processing industry. The nutritional value of fermented vegetables has been paid more and more attention by consumers. With the further research and deepening of agricultural products processing technology, the functional analysis of vegetable fermentation has also become one of the research hotspots. The research status of antioxidant properties of fermented vegetables at home and abroad in recent years, the substances affecting antioxidant activity of fermented vegetables, detection methods, and the addition of different exogenous active substances on the antioxidant activity of fermented vegetables were reviewed. The factors that affect the antioxidant activity of fermented vegetables were summarized, to provide certain theoretical basis and reference for the study of the antioxidant activity of fermented vegetables.