食醋中功能物质及其研究进展

Advances in Research on Functional Substances in Vinegar

食醋是一种通过微生物发酵产生的酸性调味品,具有独特的味道和香味。食醋中丰富的营养物质和多种生物活性物质为功能食醋的开发提供了良好的物质基础。本文综述近年来食醋在其种类、酿造方法、生物活性成分及其功能特性等方面的主要研究进展,提出未来对食醋中功能活性物质的开发研究可以从原料的选择与搭配、功能定制微生物的组合与应用、陈化容器及处理方法等方面入手。本文可为大健康背景下新型保健食醋和新型功能醋饮料的开发提供参考。

Vinegar is an acidic condiment with a unique taste and fragrance,which is produced by microbial fermentation.Vinegar has rich nutrients and bioactive substances,which can provide a good material basis for the development of functional vinegar.This review summarizes the major progress that has been made in vinegar research in terms of product types,brewing methods,bioactive components and their functional properties in the past decade,and proposes that future development research on functional vinegar should consider the selection and combination of raw materials,the combination and application of microorganisms with customized functions,and the selection of containers and the development of new treatment methods for the aging of vinegar.This review will be helpful for developing new healthy vinegar and novel functional vinegar beverages under the background of‘One Health’.