食品与发酵工业2026，Vol.52Issue(2)：439-448,10.DOI:10.13995/j.cnki.11-1802/ts.042899
啤酒中多酚类物质研究进展
Research progress on polyphenolic compounds in beer
邵淑萍 1杨朝霞 1王剑锋 1李梅 1刁文超 1尹花1
作者信息
- 1. 啤酒生物发酵工程国家重点实验室,青岛啤酒股份有限公司,山东青岛,266104
- 折叠
摘要
Abstract
Polyphenolic compounds,as plant-sourced functional secondary metabolites,have been extensively studied due to their structural complexity and functional diversity.This review systematically categorizes the structural classification of polyphenols and eluci-dates their structure-activity relationships in antioxidant mechanisms.Focusing on beer as a model system,it highlights the source charac-teristics of raw materials and functional properties of polyphenols.A content database of polyphenols in raw materials such as malt and hops and in the final product is established,and the bioactivity thresholds of typical polyphenol monomer components are revealed.By summari-zing the variation laws of polyphenols throughout the brewing process,the regulatory mechanisms of key processes like malting,mashing,fermentation,and filtration on the polyphenol composition are analyzed.This review not only deepens the systematic understanding of the structure-source-function of beer polyphenols,but al so provides a theoretical basis for optimizing the beer brewing process and improving beer product quality.It has important guiding value for the development of function-oriented beer products.关键词
多酚/啤酒/结构/功能/酿造Key words
polyphenols/beer/structure/function/brewing引用本文复制引用
邵淑萍,杨朝霞,王剑锋,李梅,刁文超,尹花..啤酒中多酚类物质研究进展[J].食品与发酵工业,2026,52(2):439-448,10.
