黄酒的营养成分与功能因子分析研究

Analysis of the Nutritional Components and Functional Factors of Huangjiu

约为16%的酿造酒,其主要酿造原料和酒精发酵生产过程中生成的营养成分和活性物质均被保留,含丰富的营养成分,如维生素、有机酸、氨基酸和微量元素等;并含有多种功能因子,如活性多糖、功能性低聚糖、硒、生物活性肽、γ-氨基丁酸、酚类、萜烯类、吡嗪类等。

The alcohol content of Huangjiu is about 16%. It retains the raw materials and the nutrients and active substances produced in the fermentation process. It is rich in bioactive peptides, γ--aminobutyric acid, functional oligosaccharides, phenols, pyrazines, terpenes,active polysaccharides, selenium and other functional factors, as well as rich in amino acids, organic acids, vitamins and trace elements.