| 健康白酒的研究进展 |
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| 引用本文： | 吴继红,黄明泉,郑福平,孙金沅,孙啸涛,李贺贺,孙宝国.健康白酒的研究进展[J].北京工商大学学报(自然科学版),2019,37(2):17-23. |
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| 作者姓名： | 吴继红 黄明泉 郑福平 孙金沅 孙啸涛 李贺贺 孙宝国 |
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| 作者单位： | 北京工商大学 北京食品营养与人类健康高精尖创新中心/北京市食品 风味化学重点实验室/食品质量与安全北京实验室, 北京 100048,北京工商大学 北京食品营养与人类健康高精尖创新中心/北京市食品 风味化学重点实验室/食品质量与安全北京实验室, 北京 100048,北京工商大学 北京食品营养与人类健康高精尖创新中心/北京市食品 风味化学重点实验室/食品质量与安全北京实验室, 北京 100048,北京工商大学 北京食品营养与人类健康高精尖创新中心/北京市食品 风味化学重点实验室/食品质量与安全北京实验室, 北京 100048,北京工商大学 北京食品营养与人类健康高精尖创新中心/北京市食品 风味化学重点实验室/食品质量与安全北京实验室, 北京 100048,北京工商大学 北京食品营养与人类健康高精尖创新中心/北京市食品 风味化学重点实验室/食品质量与安全北京实验室, 北京 100048,北京工商大学 北京食品营养与人类健康高精尖创新中心/北京市食品 风味化学重点实验室/食品质量与安全北京实验室, 北京 100048 |
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| 摘 要： | 白酒是中国饮食文化的重要载体,适量饮酒有益健康,过量则有害。对近年来健康白酒的研究现状进行综述,介绍了健康饮酒的科学依据、白酒中健康因子的研究现状与健康白酒的发展趋势。截至2018年3月,研究发现白酒中的健康因子有138种,包括5种酚类化合物,16种酸类化合物,5种酯类化合物,1 种内酯类化合物,5种吡嗪类化合物,6种含硫化合物,52种萜烯类化合物,1种呋喃类化合物,1种醛类化合物,18种氨基酸,5种多元醇,10种矿物质,8种维生素,4种肽类化合物,1种他汀类化合物。
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| 关 键 词： | 白酒 人体健康 健康因子 研究现状 健康白酒 |
| 收稿时间： | 2018/11/1 0:00:00 |
Research Progress of Healthy Baijiu |
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| WU Jihong,HUANG Mingquan,ZHENG Fuping,SUN Jinyuan,SUN Xiaotao,LI Hehe and SUN Baoguo.Research Progress of Healthy Baijiu[J].Journal of Beijing Technology and Business University:Natural Science Edition,2019,37(2):17-23. |
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| Authors: | WU Jihong HUANG Mingquan ZHENG Fuping SUN Jinyuan SUN Xiaotao LI Hehe and SUN Baoguo |
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| Institution: | Beijing Advanced Innovation Center for Food Nutrition and Human Health/Beijing Key Laboratory of Flavor Chemistry/ Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China,Beijing Advanced Innovation Center for Food Nutrition and Human Health/Beijing Key Laboratory of Flavor Chemistry/ Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China,Beijing Advanced Innovation Center for Food Nutrition and Human Health/Beijing Key Laboratory of Flavor Chemistry/ Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China,Beijing Advanced Innovation Center for Food Nutrition and Human Health/Beijing Key Laboratory of Flavor Chemistry/ Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China,Beijing Advanced Innovation Center for Food Nutrition and Human Health/Beijing Key Laboratory of Flavor Chemistry/ Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China,Beijing Advanced Innovation Center for Food Nutrition and Human Health/Beijing Key Laboratory of Flavor Chemistry/ Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China and Beijing Advanced Innovation Center for Food Nutrition and Human Health/Beijing Key Laboratory of Flavor Chemistry/ Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China |
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| Abstract: | Baijiu is a unique cultural carrier of the Chinese traditional history culture and the material culture. Moderate drinking is good for health. The recent studies on healthy Baijiu, scientific evidence of healthy drinking, and healthy functional factors were introduced systematically in this paper. By March 2018,8 kinds of healthy functional factors in Baijiu have been identified, including 5 phenolic compounds, 16 acids, 5 esters, 1 lactone, 5 pyrazines, 6 sulfur compounds, 52 terpenes, 1 furan, 1 aldehyde, 18 amino acids, 5 polybasic alcohols, 10 mineral substances, 8 vitamins, 4 peptides, and 1 statin. |
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| Keywords: | Baijiu human health healthy factor research status healthy Baijiu |
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