摘要
食醋行业是我国生物技术产业的重要组成部分,食醋浓缩物可由传统食醋陈酿过程自然形成,或经由浓缩、干燥等加工方式获得.本文中,笔者聚焦醋膏、醋粉等形式的食醋浓缩物,深入分析其含有的有机酸、多糖、蛋白、黄酮、多酚及川芎嗪等活性成分,系统综述了其在抗氧化、抗炎、调节血脂、保护肝脏及调节肠道菌群等方面的研究进展.本文为进一步优化发酵工艺、开发新型功能性食醋产品提供了理论支持,并有望引导食品营养靶向设计和精准制造.
Abstract
The vinegar business is an important component of biotechnology industry in China.Vinegar concentrates,which can be naturally formed through the traditional vinegar aging process or produced through other methods like concentration,drying,can exist in various forms,including vinegar sediment and vinegar powder.In this review,we first described the active components in vinegar concentrates,including organic acids,polysaccharides,proteins,flavonoids,polyphenols,and ligustilide.Then,we systematically summarized the latest research on their functions,encompassing antioxidant,anti-inflammatory,lipid-regulating,hepatoprotective,and gut microbiota-modulating properties.This review will not only provide a theoretical foundation for optimizing vinegar fermentation processes,but also offer a scientific basis for the development of novel functional vinegar products,potentially guiding targeted nutrition design and precision manufacturing in food industry.
维普
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