综述与专题评论

白酒成分分析的研究进展

  • 付欢 ,
  • 陈雪峰 ,
  • 赵燕妮 ,
  • 陈梦音 ,
  • 周端 ,
  • 贾玮
展开
  • 1(陕西科技大学 食品与生物工程学院,陕西 西安,710021)
    2(陕西农产品加工技术研究院,陕西 西安,710021)
硕士研究生(陈雪峰教授为通讯作者,E-mail:chenxf@sust.edu.cn)

收稿日期: 2021-03-15

  修回日期: 2021-03-25

  网络出版日期: 2021-11-30

基金资助

西安市重点新产品计划项目(201935);西凤酒中营养成分及其功能活性研究

Research progress on the component analysis in Baijiu

  • FU Huan ,
  • CHEN Xuefeng ,
  • ZHAO Yanni ,
  • CHEN Mengyin ,
  • ZHOU Duan ,
  • JIA Wei
Expand
  • 1(School of Food and Biological Engineering,Shaanxi University of Science and Technology,Xi’an 710021,China)
    2(Shaanxi Research Institute of Agricultural Product Processing Technology,Xi’an 710021,China)

Received date: 2021-03-15

  Revised date: 2021-03-25

  Online published: 2021-11-30

摘要

随着检测仪器和分析方法的不断发展,对白酒中各种成分的深入挖掘已成为研究热点。文章主要介绍了白酒中风味成分的研究现状,概述了白酒中萜烯类、吡嗪类、芳香族类3种健康成分的作用功效,总结了白酒中可能存在的风险成分,并对今后白酒在生产、研究等方面的深入发展做了展望,以期为白酒生产者、研究者及消费者正确认识白酒提供参考。

本文引用格式

付欢 , 陈雪峰 , 赵燕妮 , 陈梦音 , 周端 , 贾玮 . 白酒成分分析的研究进展[J]. 食品与发酵工业, 2021 , 47(21) : 320 -327 . DOI: 10.13995/j.cnki.11-1802/ts.027379

Abstract

In recent years, with the continuous development of testing instruments and analytical methods, the in-depth exploration of various components in Baijiu has become a research hotspot.This paper mainly introduces the progress of flavor components in Baijiu, summarizes the effects of terpenes, pyrazines and aromatic components in Baijiu, concludes the possible risk components in Baijiu, and prospects the further development of Baijiu production and research in the future, which provided corresponding theoretical basis for Baijiu producers, researchers and consumers.

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