| 发酵酒的抗氧化活性研究进展 |
| |
| 引用本文： | 黄丹丹,李谣,周海媚,杜木英.发酵酒的抗氧化活性研究进展[J].中国酿造,2013,32(7):1-4. |
| |
| 作者姓名： | 黄丹丹 李谣 周海媚 杜木英 |
| |
| 作者单位： | 西南大学食品科学学院,重庆,400716;西南大学食品科学学院,重庆400716;西南大学食品科学学院国家食品科学与工程实验教学示范中心,重庆400716 |
| |
| 基金项目： | 国家级大学生创新创业训练计划项目(201310635013);西南大学本科生科技创新基金项目(1217009) |
| |
| 摘 要： | 发酵酒是以粮谷、水果等为原料经发酵工艺酿制的低度酒,口感清冽,营养丰富,具有广阔的市场和发展前景.该文总结了黄酒、啤酒、葡萄酒和果酒这4种典型发酵酒的抗氧化能力和主要的抗氧化成分,为开发具抗氧化功能的发酵保健酒提供参考.
|
| 关 键 词： | 抗氧化 果酒 黄酒 啤酒 葡萄酒 |
Progress on antioxidant activity of fermented drinks |
| |
| HUANG Dandan,LI Yao,ZHOU Haimei,DU Muying.Progress on antioxidant activity of fermented drinks[J].China Brewing,2013,32(7):1-4. |
| |
| Authors: | HUANG Dandan LI Yao ZHOU Haimei DU Muying |
| |
| Affiliation: | 1,2*(1.College of Food Science,Southwest University,Chongqing 400716,China;2.National Demonstration Center of Experiment Teaching in Food Science and Engineering Program of Food Science College,Chongqing 400716,China) |
| |
| Abstract: | Fermented drinks is a brewing wine using grain,fruit and so on as raw materials,which of great tasty and of rich nutrition,has a broad market and development prospects.This article summarize antioxidant capacity and the main antioxidant components of four typical fermented drinks including fruit wine,rice wine,beer and grape wine,which could provide a reference for the development of the antioxidant function of healthy fermented drinks. |
| |
| Keywords: | antioxidant fruit wine rice wine beer grape wine |
| 本文献已被 CNKI 等数据库收录！ |
| 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 |
|
