我国药食同源物质发酵产品研究进展

Research Progress of Fermented Products of Main Medicinal and Food Homologous Substances in China

随着人们对药食同源食品关注度的日益增加,药食同源发酵食品成为其重要分支,具有非常大的发展潜力。本文对桑葚、山药、酸枣仁、百合等利用率较高的药食同源物质的活性成分及发酵产品进行分析总结,发现药食同源物质主要是经过复配,借助酵母菌、乳酸菌、嗜热链球菌等进行发酵,开发出发酵饮料、酸奶、酵素、果酒、果醋等产品,并对其功能性成分进行了检测;同时,对药食同源物质发酵产品的发展前景做出了展望,以期为后续产品的开发提供参考。

With the increasing attention to the homology of medicine and food,the homologous fermented food of medicine and food has become an important branch and has great development potential.This paper analyzed and summarized the active ingredients and fermented products of the homologous substances of medicine and food with high utilization rate,such as mulberry,yam,jujube seed,and lily.It was found that the current medicine and food homologous substances were mainly compounded,and then fermented beverages,yogurt,enzymes,fruit wine,fruit vinegar and other products were developed by using yeast,lactic acid bacteria,thermophilic streptococcus,etc.,and their functions or ingredients were tested.At the same time,the application of fermentation technology and the problems existing in the development of products were analyzed,and the development prospects of fermented products with homologous substances of medicine and food were prospected,in order to provide reference for subsequent product development.