黄酒糟中功能性成分的开发利用研究进展

Utilization of functional components in Huangjiu lees:A review

黄酒糟作为黄酒生产过程的废弃物,富含各种有价值的营养成分,近年来成为开发功能性成分的新来源。如风味物质方面,黄酒糟有17种重要的呈味氨基酸及多达90种以上的挥发性风味物质,已经在开发调味品方面有了许多开发应用;必需氨基酸方面,黄酒糟中必需氨基酸含量达到111.7 g/kg(以干基计),且其比例构成接近标准的鸡蛋蛋白,是获取必需氨基酸的良好来源;黄酒糟中的活性多肽则分别在降血压、降血脂、抗氧化、调节免疫等方面颇具开发价值;黄酒糟中以低聚木糖为代表的功能性寡聚糖则可被应用于胃肠健康领域;另外,黄酒糟中的多不饱和脂肪酸、抗氧化酚类等也正引起关注,虽然存在含量较低等问题,但如果将来能通过微生物发酵等途径提高含量,也非常有开发潜力。

As the waste of Huangjiu production,lees of Huangjiu are rich in various valuable nutrients,and recently have become a concerned new source for the development of functional components.In terms of flavor substances,Huangjiu lees have 17 important flavor amino acids and more than 90 volatile flavor substances,which have been applied in the condiment field.In terms of essential amino acids,the content of essential amino acids in Huangjiu lees accounts for 111.7 g/kg DW,and its composition is similar to the standard egg protein,indicating a good source for essential amino acids production.The active peptides in Huangjiu lees show potential application in fields like reducing blood pressure,reducing blood lipid,antioxidation and regulating immunity.The functional oligosaccharides like xylooligosaccharides in Huangjiu lees can benefit gastrointestinal health of human.In addition,polyunsaturated fatty acids and antioxidant phenols in Huangjiu lees are also attracting attention.If the content of functional compounds can be increased by methods like fermentation,they would have great development potential in the future.