谷物酿造传统食醋化学成分研究进展

近年来谷物酿造传统食醋的营养保健功能逐渐受到重视，而其保健功能和营养价值与其所含的化学成分密切相关。食醋由于原料和工艺的复杂性，其化学组成非常复杂。近年来报道的化学成分包括氨基酸、有机酸、多元醇、糖类、黄酮类、挥发性成分、类黑精和无机元素。本文对近年来谷物酿造食醋化学成分研究的相关文献进行了总结和分析，并按照化学成分的种类对其研究现状进行综述，为在食醋质量标准中建立专属性更强的指标和促进食醋的开发利用提供依据。

Recent Progress in Chemical Composition of Grain-Derived Traditional Vinegar

In recent years, growing attention has been paid to the nutritional properties and health benefits of grain-derived traditional vinegar, which is closely related to chemical components in vinegar. Due to the complexity of the raw materials and the manufacturing process, the chemical composition of traditional vinegar are very complicated. Amino acids, organic acids, polyalcohols, sugars, flavonoids, volatile compounds, melanoidins, and inorganic elements have been reported as chemical constituents from vinegar. This article summarizes and reviews the recent studies on chemical components in grainderived traditional vinegar. We hope that this review can provide valuable information for establishing more specialized indexes in vinegar quality standard and promoting the development and utilization of vinegar.