桑葚酒生物活性成分及香气品质研究进展
Research Progress on Bioactive Components and Aroma Quality of Mulberry Wine
李乳姝 1侯力天 1李若晗 1陈晶瑜1
作者信息
- 1. 中国农业大学食品科学与营养工程学院,北京 100083
- 折叠
摘要
桑葚是一种传统的药食两用水果,具有良好的抗氧化、抗炎症和抗癌等功能特性.用桑葚果实发酵制成的桑葚酒因其丰富的活性物质和独特的风味表现,近年来受到消费者的密切关注.本文结合当前国内外桑葚酒的研究现状,从生物活性成分的角度综述了桑葚酒的健康功效,总结并探讨了桑葚酒的香气物质组成以及影响桑葚酒香气品质的关键因素,并对未来桑葚酒的研究方向进行展望,以期为桑葚酒的理论探究和产品开发提供新思路,推动桑葚酒的标准化和产业高值化发展.
Abstract
Mulberry has a long history of use as an edible fruit and medicine.Studies have shown that mulberry possesses several functional characteristics including antioxidation,anti-inflammation and anticancer.In recent years,mulberry wine has gained much attention from consumers due to its abundant bioactive components and distinctive sensory attributes.Based on the latest research,this review summarizes the health effects of mulberry wine from the perspective of bioactive components,clarifies the aroma composition of mulberry wine,discusses the main factors affecting the aroma quality of mulberry wine and prospected the future research trends.It is expected to provide new ideas for theoretical study and product development of mulberry wine,which will be helpful to promote the quality standardization of mulberry wine and enhance the economic value of mulberry wine industry.
关键词
桑葚酒/生物活性成分/香气物质/影响因素Key words
mulberry wine/bioactive components/aroma substances/influence factors引用本文复制引用
基金项目
新疆维吾尔自治区重大科技专项(2021A02002-3)
出版年
2024
国家科技期刊平台
NSTL
万方数据