食品科学 ›› 2018, Vol. 39 ›› Issue (19): 322-328.doi: 10.7506/spkx1002-6630-201819048

• 专题论述 • 上一篇    下一篇

谷物酿造传统食醋化学成分研究进展

聂佳慧1,2,李 艺1,2,秦雪梅1,李震宇1,*   

  1. 1.山西大学中医药现代研究中心,山西 太原 030006;2.山西大学化学化工学院,山西 太原 030006
  • 出版日期:2018-10-15 发布日期:2018-10-24
  • 基金资助:
    山西省农业攻关科技项目(20140311023-4);山西省科技创新重点团队项目(201605D131045-18);山西省高等学校创新人才支持计划项目

Recent Progress in Chemical Composition of Grain-Derived Traditional Vinegar

NIE Jiahui1,2, LI Yi1,2, QIN Xuemei1, LI Zhenyu1,*   

  1. 1. Modern Research Center for Traditional Chinese Medicine, Shanxi University, Taiyuan 030006, China; 2. College of Chemistry and Chemical Engineering, Shanxi University, Taiyuan 030006, China
  • Online:2018-10-15 Published:2018-10-24

摘要: 近年来谷物酿造传统食醋的营养保健功能逐渐受到重视,而其保健功能和营养价值与其所含的化学成分密切相关。食醋由于原料和工艺的复杂性,其化学组成非常复杂。近年来报道的化学成分包括氨基酸、有机酸、多元醇、糖类、黄酮类、挥发性成分、类黑精和无机元素。本文对近年来谷物酿造食醋化学成分研究的相关文献进行了总结和分析,并按照化学成分的种类对其研究现状进行综述,为在食醋质量标准中建立专属性更强的指标和促进食醋的开发利用提供依据。

关键词: 关键词:谷物酿造传统食醋, 化学成分, 研究进展

Abstract: In recent years, growing attention has been paid to the nutritional properties and health benefits of grain-derived traditional vinegar, which is closely related to chemical components in vinegar. Due to the complexity of the raw materials and the manufacturing process, the chemical composition of traditional vinegar are very complicated. Amino acids, organic acids, polyalcohols, sugars, flavonoids, volatile compounds, melanoidins, and inorganic elements have been reported as chemical constituents from vinegar. This article summarizes and reviews the recent studies on chemical components in grainderived traditional vinegar. We hope that this review can provide valuable information for establishing more specialized indexes in vinegar quality standard and promoting the development and utilization of vinegar.

Key words: grain-derived traditional vinegar, chemical components, recent progress

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