食品科学 ›› 2017, Vol. 38 ›› Issue (13): 285-290.doi: 10.7506/spkx1002-6630-201713046

• 专题论述 • 上一篇    下一篇

传统食醋的抗氧化成分及功能研究进展

夏 婷,姚佳慧,郑 宇,王 敏   

  1. 天津科技大学生物工程学院,天津市工业微生物重点实验室,工业发酵微生物教育部重点实验室,天津 300457
  • 出版日期:2017-07-15 发布日期:2017-07-11

Progress in Research on Antioxidant Effect and Active Components of Traditional Vinegar

XIA Ting, YAO Jiahui, ZHENG Yu, WANG Min   

  1. Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China
  • Online:2017-07-15 Published:2017-07-11

摘要: 食醋是一种酸性调味品,采用传统的发酵工艺酿造而成。它不仅具有独特的风味,而且含有丰富的营养成分及多种功能因子。传统食醋中的多酚、黄酮、蛋白黑素等抗氧化活性成分可抵抗机体的氧化应激,具有预防心血管疾病、护肝、抗衰老、防癌抗癌等功效。因其良好的保健价值,近年来受到国内外学者的关注。本文对传统食醋的主要抗氧化成分以及抗氧化功能进行综述,以期为传统食醋的抗氧化作用机制研究提供指导,为新型保健食醋研发提供参考。

关键词: 传统食醋, 抗氧化成分, 抗氧化功能

Abstract: Vinegar is a kind of acidic seasoning traditionally produced by fermentation. It not only has unique flavor, but also contains rich nutrients and various functional factors. Antioxidant components of traditional vinegar, such as polyphenols, flavonoids and melanoidins, may resist oxidative stress in the body. These components also have therapeutic effects such as preventing cardiovascular diseases, protecting liver, delaying aging and inhibiting tumor. Recently, due to its health benefits, vinegar has become the subject of great interest for many researchers. In this paper, the recent studies of traditional vinegar for its antioxidant effect and major active components are reviewed, which will provide a guidance for further studies on the antioxidant mechanisms of traditional vinegar, and provide references for the development of new health vinegar.

Key words: traditional vinegar, antioxidant components, antioxidant effect

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