酒类风味物质对人体乙醇代谢的影响研究进展

摘要/Abstract

摘要： 酒类风味物质指以醇、醛、酸、酯、芳香类、萜烯类等为主的一类微量成分，约占酒体总体积的2%，但对酒类的品质、风格和典型性有着至关重要的作用。当前，酒类风味物质对酒质与人体健康的双重导向已逐渐成为业内共识，酒类风味物质的相关研究越来越受到研究学者的重视。酒类风味物质（尤其是占据总含量90%以上的风味骨架成分）在人体的代谢影响着乙醇在人体的氧化分解速率。本文概述了酒类风味物质骨架成分，对乙醇在人体内的代谢机制相关研究进行了综述，总结了目前酒类风味物质对乙醇代谢影响方面的研究，并对酒类风味物质对乙醇代谢影响的研究进行了展望。以期为酒类的健康化酿造提供一定指导和理论基础，并为今后相关研究提供参考。

关键词: 酒类风味物质, 乙醇代谢, 肝脏损伤, 肠道微生物

Abstract: Flavor compounds in alcoholic beverages (ABs) refer to trace organic component, mainly including alcohols, aldehydes, acids, esters, aromatics, terpenes etc. Flavor compounds account for about 2% of the total volume, but play a vital role in the quality, style and typicality of ABs. Currently, the sense of dual orientation, referring to effects of ABs’ flavor substances on its quality and human health, has gradually became the consensus of the liquor-making industry. So the study of flavor compounds in ABs is paid more and more attention to by researchers. The metabolism of flavour compound(especially flavour skeleton compounds that account more than 90% of total content of flavour compounds) influences the oxidation decomposition rate of ethanol. This article provides an overview of skeleton flavor components in ABs, especially liquor, and the metabolic mechanism of ethanol in human body. In addition, this article reviewed and prospected the currently research on the effects of ABs’ flavor compounds on ethanol metabolism. It is expected to provide useful basis for healthy liquor brewing, aiming at providing reference for the influence of flavor substances on ethanol metabolism.

Key words: Flavor Compounds in Alcoholic beverages, Ethanol Metabolism, Liver Injury, Intestinal Microbiota

中图分类号:

蒋洋张翠英李于肖冬光. 酒类风味物质对人体乙醇代谢的影响研究进展[J]. 食品科学, 0, (): 0-0.

蒋洋 Zhang Cuiying Dong-Guang XIAO. Influence of Flavor Substance in Alcoholic Beverages on Ethanol Metabolism in Human[J]. FOOD SCIENCE, 0, (): 0-0.

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