食品工业科技2024，Vol.45Issue(7)：328-334,7.DOI:10.13386/j.issn1002-0306.2023030142
桑葚酒生物活性成分及香气品质研究进展
Research Progress on Bioactive Components and Aroma Quality of Mulberry Wine
摘要
Abstract
Mulberry has a long history of use as an edible fruit and medicine.Studies have shown that mulberry possesses several functional characteristics including antioxidation,anti-inflammation and anticancer.In recent years,mulberry wine has gained much attention from consumers due to its abundant bioactive components and distinctive sensory attributes.Based on the latest research,this review summarizes the health effects of mulberry wine from the perspective of bioactive components,clarifies the aroma composition of mulberry wine,discusses the main factors affecting the aroma quality of mulberry wine and prospected the future research trends.It is expected to provide new ideas for theoretical study and product development of mulberry wine,which will be helpful to promote the quality standardization of mulberry wine and enhance the economic value of mulberry wine industry.关键词
桑葚酒/生物活性成分/香气物质/影响因素Key words
mulberry wine/bioactive components/aroma substances/influence factors分类
轻工纺织引用本文复制引用
李乳姝,侯力天,李若晗,陈晶瑜..桑葚酒生物活性成分及香气品质研究进展[J].食品工业科技,2024,45(7):328-334,7.基金项目
新疆维吾尔自治区重大科技专项(2021A02002-3). （2021A02002-3）
