| 黄酒中健康因子的研究进展 |
| |
| 引用本文： | 朱正军,饶建军,张娟,李大海,汪江波,蔡凤娇,张瑞景,徐健.黄酒中健康因子的研究进展[J].中国酿造,2021,40(5):26. |
| |
| 作者姓名： | 朱正军 饶建军 张娟 李大海 汪江波 蔡凤娇 张瑞景 徐健 |
| |
| 作者单位： | （1.湖北工业大学 生物工程与食品学院 发酵工程教育部重点实验室 工业微生物湖北省重点实验室 工业发酵湖北省协同创新中心，湖北 武汉 430068；2.丹阳颐和食品有限公司，江苏 丹阳 212300） |
| |
| 基金项目： | 中央引导地方科技发展专项（2019ZYYD025）；湖北省教育厅中青年人才项目（Q20191408）；湖北工业大学科研启动基金（湖工大人（人才）[2019]10号） |
| |
| 摘 要： | 黄酒是以谷物为原料，利用酒药、麦曲或米曲中的微生物发酵制成的酿造酒，其具有独特的风味和较高的营养价值，是我国具有代表性的酒种。该文系统的介绍了黄酒中的多酚、多糖、多肽、γ-氨基丁酸和四甲基吡嗪等健康因子，总结了其发现过程和作用机理，为黄酒健康因子的深入研究和实际应用奠定了基础。
|
| 关 键 词： | 黄酒 健康因子 多酚 多肽 多糖 |
Research progress of health factors in Huangjiu |
| |
| ZHU Zhengjun,RAO Jianjun,ZHANG Juan,LI Dahai,WANG Jiangbo,CAI Fengjiao,ZHANG Ruijing,XU Jian.Research progress of health factors in Huangjiu[J].China Brewing,2021,40(5):26. |
| |
| Authors: | ZHU Zhengjun RAO Jianjun ZHANG Juan LI Dahai WANG Jiangbo CAI Fengjiao ZHANG Ruijing XU Jian |
| |
| Affiliation: | (1.Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei Key Laboratory of Industrial Microbiology, Key Laboratory of Fermentation Engineering (Ministry of Education), School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430064, China; 2.Danyang Yihe Food Co., Ltd., Danyang 212300, China) |
| |
| Abstract: | Huangjiu (Chinese rice wine) is made from grain and fermented by microorganisms in Jiuyao, wheat Qu or rice Qu, which is a representative alcoholic drink in China with unique flavor and high nutritional value. In this paper, the polyphenol, polysaccharide, polypeptide, γ-aminobutyric acid, tetramethylpyrazine and the other health factors in Huangjiu were systematically introduced and their discovery processes and action mechanisms were summarized. The paper laid the foundation for the in-depth research and practical application of health factors in Huangjiu. |
| |
| Keywords: | Huangjiu health factor polyphenol polypeptide polysaccharide |
|
| 点击此处可从《中国酿造》浏览原始摘要信息 |
|
点击此处可从《中国酿造》下载全文 |
|
