史学琴^1，2，陈 航^1，2，张 琳^1，2，邱树毅^1，2*，韦朝阳^1，2*

（1.贵州大学酿酒与食品工程学院，贵州贵阳 550025；

2.贵州省发酵工程与生物制药重点实验室，贵州贵阳 550025）

摘要：药食同源原料发酵酒富含活性物质，具有较高的营养价值。本文在总结研究的基础上，对药食同源原料在发酵酒中的应用、发酵工艺、发酵过程中主要活性物质变化及原因、发酵酒的功能活性评价研究进展进行综述，以期为药食同源原料发酵酒的深入研究提供参考，进一步提高药食同源酒类产品的附加价值。

关键词：药食同源；发酵酒；发酵工艺；活性物质变化；功能活性

中图分类号：TS261.4   文献标识码：A   文章编号：1674-506X（2021）03-0120-0010

Research Progress of Fermented Wine with the Medicinal and Food Homologous Raw Materials

SHI Xue-qin^1，2, CHEN Hang^1，2, ZHANG Lin^1，2, QIU Shu-yi^1，2*, WEI Chao-yang^1，2*

（1.School of Liquor and Food Engineering, Guizhou University, Guiyang Guizhou 550025, China;

2.Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, Guiyang Guizhou 550025, China）

Abstract：Fermented wine with medicinal and edible materials is rich in active substances and has high nutritional characteristics. On the basis of work, this article reviewed the recent advances in the application of the medicinal and food homologous raw materials in fermented wine, fermentation technology, the changes and causes in main active substances in fermentation process, and the functional evaluation of fermented wine. The purpose of this paper was to provide a reference for the further study of fermented wine with medicinal and food homologous raw materials, and further enhance the added value of wine products with medicinal and food homology.

Keywords：homology of medicine and food; fermented wine; fermentation technology; changes in active sub⁃stances; functional activity

doi：10.3969/j.issn.1674-506X.2021.03-019

收稿日期：2020-10-11

基金项目：科技平台及人才团队计划项目（黔科合平台人才［2018］5251）；贵州省发酵工程与白酒酿造人才基地（黔人领发［2018］3号）；贵州大学自然科学专项（特岗）科研基金项目合同书（贵大特岗合字［2020］07号）

作者简介：史学琴（1997-），女，硕士。研究方向：食品科学。

*通信作者

引用格式:史学琴,陈航,张琳,等.药食同源原料发酵酒的研究进展[J].食品与发酵科技,2021,57(3):120-129.