| 红茶菌成分及功能研究进展 |
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| 引用本文： | 李晓敏,王晴,檀馨悦,黎琪,张晓琳.红茶菌成分及功能研究进展[J].中国酿造,2020,39(10):5. |
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| 作者姓名： | 李晓敏 王晴 檀馨悦 黎琪 张晓琳 |
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| 作者单位： | （中粮营养健康研究院有限公司 营养健康与食品安全北京市重点实验室 老年营养食品研究北京市工程实验室，北京 102209） |
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| 基金项目： | 北京市科技计划（D171100008017001） |
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| 摘 要： | 红茶菌是一种富含营养物质的发酵饮品。由于其对健康具有诸多益处，受到国内外学者的广泛关注。文章详述了红茶菌成分和功能的研究进展，并对其潜在风险因素和防控措施进行了探讨，为红茶菌健康功效研究及产品开发提供参考。
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| 关 键 词： | 红茶菌 发酵饮品 成分 功能 潜在风险 |
Research progress on composition and functions of kombucha |
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| LI Xiaomin,WANG Qing,TAN Xinyue,LI Qi,ZHANG Xiaolin.Research progress on composition and functions of kombucha[J].China Brewing,2020,39(10):5. |
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| Authors: | LI Xiaomin WANG Qing TAN Xinyue LI Qi ZHANG Xiaolin |
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| Affiliation: | (Beijing Key Laboratory of Nutrition & Health and Food Safety, Beijing Engineering Laboratory of Geriatric Nutrition & Food, COFCO Nutrition and Health Research Institute, Beijing 102209, China) |
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| Abstract: | Kombucha is a kind of fermented beverage with rich nutrition. It has been widely concerned by domestic and foreign scholars due to its various health effects. In this paper, the research progress of composition and functions of kombucha was reviewed, and the potential risk factors as well as prevention and control measures were discussed, to provide kombucha's health effects and reference for product development. |
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| Keywords: | kombucha fermented drink composition function potential risk |
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