王福粮,崔运坤,Hwang Sung-Ho,吴玥

• 1:信韩大学研究生院
• 2:泰山学院体育学院

摘要(Abstract)：

果醋作为广受欢迎的调味品与发酵饮品，富含多种抗氧化物，其天然抗氧化物主要来源于原料本身含有的活性物质以及发酵过程中代谢产物的积累。文章系统梳理了不同原料果醋中天然抗氧化物的基本特征，其中酚类、黄酮类等主要抗氧化物的含量和活性在各种果醋间存在明显差异。同时，探讨了果醋及其天然抗氧化物的多种健康功能，以期推动果醋中天然抗氧化物的科学认知与进一步应用，为相关研究的深入以及功能食品的开发提供借鉴。

关键词(KeyWords)： 果醋;抗氧化;调味品;功能食品;健康功能

Abstract:

Keywords:

基金项目(Foundation): 国家社会科学基金项目(19BTY090)

作者(Author): 王福粮,崔运坤,Hwang Sung-Ho,吴玥

参考文献(References)：

• [1]GIUDICI P,LEMMETTI F,MAZZA S,et al.Vinegar:Definition,Diffusion,and Uses[M]//Balsamic Vinegars:Tradition,Technology,Trade.Cham:Springer International Publishing,2015:1-10.
• [2]ZHANG X L,ZHENG Y,XIA M L,et al.Knowledge domain and emerging trends in vinegar research:a bibliometric review of the literature from WoSCC[J].Foods,2020,9(2):166.
• [3]OUSAAID D,MECHCHATE H,LAAROUSSI H,et al.Fruits vinegar:quality characteristics,phytochemistry,and functionality[J].Molecules,2021,27(1):222.
• [4]CHIBUYE B,SINGH I S,RAMASAMY S,et al.Natural antioxidants:a comprehensive elucidation of their sources,mechanisms,and applications in health[J].Next Research,2024,1(2):100086.
• [5]NJUS D,KELLEY P M,TU Y J,et al.Ascorbic acid:the chemistry underlying its antioxidant properties[J].Free Radical Biology and Medicine,2020,159:37-43.
• [6]BUCCIANTINI M,LERI M,NARDIELLO P,et al.Olive polyphenols:antioxidant and anti-inflammatory properties[J].Antioxidants,2021,10(7):1044.
• [7]YUAN X Y,WANG T,SUN L P,et al.Recent advances of fermented fruits:a review on strains,fermentation strategies,and functional activities[J].Food Chemistry:X,2024,22(2):101482.
• [8]KELEBEK H,KADIRO■,et al.Screening of bioactive components in grape and apple vinegars:antioxidant and antimicrobial potential[J].Journal of the Institute of Brewing,2017,123(3):407-416.
• [9]LIU Q,TANG G Y,ZHAO C N,et al.Antioxidant activities,phenolic profiles,and organic acid contents of fruit vinegars[J].Antioxidants,2019,8(4):78.
• [10]BRAVO L.Polyphenols:chemistry,dietary sources,metabolism,and nutritional significance[J].Nutrition Reviews,1998,56(11):317-333.
• [11]ZAGOSKINA N V,ZUBOVA M Y,NECHAEVA T L,et al.Polyphen ols in plants:structure,biosynthesis,abiotic stress regulation,and practical applications[J].International Journal of Molecular Science,2023,24(18):13874.■ L M,CASTRO R,DUR??N-GUERRERO E.Biotechnological processes in fruit vinegar production[J].Foods,2021,10(5):945.
• [13]齐亭亭，张智锋，杨新宇，等.基于主成分分析对不同品种红枣发酵果醋品质的综合评价[J].食品科学，2024,45(24):170-177.
• [14]BAI H,WANG S,WANG Z M,et al.Investigation of bioactive compounds and their correlation with the antioxidant capacity in different functional vinegars[J].Food Research International,2024,184:114262.
• [15]MELKIS K,JAKUBCZYK K.The chemical profiles and antioxidant properties of live fruit or vegetable vinegars available on the Polish food market[J].Foods,2024,13(10):1488.
• [16]EL ABDALI Y,SAGHROUCHNI H,KARA M,et al.Exploring the bioactive compounds in some apple vinegar samples and their biological activities[J].Plants,2023,12(22):3850.
• [17]WANG D H,WANG M Y,CAO L W,et al.Changes and correlation of microorganism and flavor substances during persimmon vinegar fermentation[J].Food Bioscience,2022,46(11):101565.
• [18]KAHRAMAN H A,TUTUN H,KEYVAN E,et al.Bioactive components,antibacterial and antiradical properties of home-made apple and grape vinegar[J].Ankara ??niversitesi Veteriner Fakültesi Dergisi,2022,69(2):139-148.
• [19]邱晓曼，陈程鹏，洪厚胜.果醋风味改良研究进展[J].中国酿造，2020,39(1):12-16.
• [20]TANG M M,WANG Z H,LUO J X,et al.Preparation,chemical profiles,antioxidative activities,and angiotensin-converting enzyme 2 inhibitory effect of date fruit vinegar[J].Journal of Food Science,2024,89(1):684-700.
• [21]BUDAK N H,??ZDEMIR N,G??KIRMAKLI ??.The changes of physicochemical properties,antioxidants,organic,and key volatile compounds associated with the flavor of peach (Prunus cerasus L.Batsch) vinegar during the fermentation process[J].Journal of Food Biochemistry,2022,46(6):13978.
• [22]张强，辛秀兰，杨富民，等.红树莓果醋酿造过程中抗氧化性能的变化[J].食品科学，2016,37(3):6-11.
• [23]SIM M,HONG S,JUNG S,et al.Vitamin C supplementation promotes mental vitality in healthy young adults:results from a cross-sectional analysis and a randomized,double-blind,placebo-controlled trial[J].European Journal of Nutrition,2022,61(1):447-459.
• [24]OLFAT N,ASHOORI M,SAEDISOMEOLIA A.Riboflavin is an antioxidant:a review update[J].British Journal of Nutrition,2022,128(10):1887-1895.
• [25]KRISHNAMURTHY P,WADHWANI A.Antioxidant enzymes and human health[J].Antioxidant Enzyme,2012,1:3-18.
• [26]TUMILAAR S G,HARDIANTO A,DOHI H,et al.A comprehensive review of free radicals,oxidative stress,and antioxidants:overview,clinical applications,global perspectives,future directions,and mechanisms of antioxidant activity of flavonoid compounds[J].Journal of Chemistry,2024(1):
• 5594386.
• [27]TAGLIAFERRI S,PORRI D,DE GIUSEPPE R,et al.The controversial role of vitamin D as an antioxidant:results from randomised controlled trials[J].Nutrition Research Reviews,2019,32(1):99-105.■,et al.Antioxidant activity,stability in aqueous medium and molecular docking/dynamics study of 6-amino- and N-methyl-6-amino-L-ascorbic acid[J].International Journal of Molecular Sciences,2023,24(2):1410.
• [29]XIA T,ZHANG B,DUAN W H,et al.Nutrients and bioactive components from vinegar:a fermented and functional food[J].Journal of Functional Foods,2020,64:103681.
• [30]KIM D S,HURH B S,SHIN K S.Chemical characteristics and immuno-stimulatory activity of polysaccharides from fermented vinegars manufactured with different raw materials[J].Journal of the Korean Society of Food Science and Nutrition,2015,44(2):191-199.
• [31]CHEN S N,LIU X Y,ZHAO H A,et al.Beneficial effects of Gynostemma pentaphyllum honey paste on obesity via counteracting oxidative stress and inflammation:an exploration of functional food developed from two independent foods rich in saponins and phenolics[J].Food Research International,2022,157(9):111483.
• [32]OUSAAID D,LAAROUSSI H,BAKOUR M,et al.Antifungal and antibacterial activities of apple vinegar of different cultivars[J].International Journal of Microbiology,2021,2021(1):6087671.
• [33]王龙宇，王宇婷，王云峰，等.蓝莓果醋最适发酵温度及抗氧化性研究[J].食品工业，2023,44(4):100-103.
• [34]TANAKA C A,RUZON F I,GALVAN D,et al.Physicochemical Characterization and Volatile Compounds of Vinegar and Wine Produced from Banana Pulp[M]//Current Research in Agricultural and Food Science,Hooghly:BP International,2022.
• [35]YIM E J,JO S W,KANG H J,et al.Quality characteristics and physiological activities of strawberry vinegars using Acetobacter pasteurianus SRCM60009[J].Korean Journal of Food Science and Technology,2021,53(6):761-767.
• [36]BAYRAM Y,OZKAN K,SAGDIC O.Bioactivity,physicochemical and antimicrobial properties of vinegar made from persimmon (Diospyros kaki) peels[J].Sigma Journal of Engineering and Natural Sciences,2020,38(3):1643-1652.
• [37]CHALCHISA T,DEREJE B .From waste to food:utilization of pineapple peels for vinegar production[J].MOJ Food Processing & Technology,2021,9(1):1-5.
• [38]TANAMOOL V,CHANTARANGSEE M,SOEMPHOL W.Simultaneous vinegar fermentation from a pineapple by-product using the co-inoculation of yeast and thermotolerant acetic acid bacteria and their physiochemical properties[J].3 Biotech,2020,10(3):115.
• [39]BOONDAENG A,KASEMSUMRAN S,NGOWSUWAN K,et al.Comparison of the chemical properties of pineapple vinegar and mixed pineapple and dragon fruit vinegar[J].Fermentation,2022,8(11):597.
• [40]杜国军，李占锋，洪婉婷，等.黄芪、枸杞、沙果果醋的研制及其抗氧化活性研究[J].中国调味品，2024,49(6):131-134.
• [41]XIA T,QIANG X,GENG B B,et al.Changes in the phytochemical and bioactive compounds and the antioxidant properties of wolfberry during vinegar fermentation processes[J].International Journal of Molecular Sciences,2022,23(24):15839.
• [42]蒋彤，吕新林，李祥溦，等.广枣皮果醋和苹果醋的功能成分、抗氧化及抑制α-葡萄糖苷酶活性比较研究[J].中国中药杂志，2020,45(5):1180-1187.
• [43]李玲，依明·尕哈甫，马建宝，等.阿育魏实果醋发酵工艺优化及其抗氧化活性研究[J].中国食品添加剂，2023,34(8):245-252.
• [44]黄艳丽，李成华，杨永林，等.多依果醋发酵工艺优化及品质分析[J].食品研究与开发，2021,42(22):97-103.
• [45]李春燕，王瑜，李立郎，等.两种发酵方式的刺梨果醋品质与风味差异比较[J].现代食品科技，2024,40(11):332-344.
• [46]王梦洋，王大红，宋鹏辉，等.多菌种发酵的板栗红枣果醋品质分析[J].食品与发酵工业，2020,46(18):143-147.
• [47]李广伟，贾淇舒，令狐克琴，等.蓝莓-酸樱桃复合果醋的醋酸发酵工艺优化及抗氧化性研究[J].中国酿造，2022,41(3):180-186.
• [48]NIYOMVONG N,SRITAWAN R,KEABPIMAI J,et al.Comparison of the chemical properties of vinegar obtained via one-step fermentation and sequential fermentation from dragon fruit and pineapple[J].Beverages,2022,8(4):74.
• [49]张霁红，何鹏虎，王永慧，等.金银花提取液对苹果醋发酵过程中理化指标及品质的影响[J].中国调味品，2024,49(8):57-62.
• [50]洪秋菊，胡少青，胡向兵，等.浅析复合型果醋酿造原料组合与选择规律[J].现代食品，2020(22):145-147.
• [51]BOUAZZA A,BITAM A,AMIALI M,et al.Effect of fruit vinegars on liver damage and oxidative stress in high-fat-fed rats[J].Pharmaceutical Biology,2016,54(2):260-265.
• [52]YUN Y R,PARK B Y,KIM S H,et al.Antioxidant,anti-obesity,and anti-aging activities of Jeju citrus blended vinegar[J].Foods,2021,10(7):1441.
• [53]OUSAAID D,LAAROUSSI H,BAKOUR M,et al.Effect of a combination of Rosa canina fruits and apple cider vinegar against hydrogen peroxide-induced toxicity in experimental animal models[J].Journal of Food Quality,2022(1):1-9.
• [54]KARAK??I D,BAKIR B,SEYIDOGLU N,et al.Ultrasound-treated and thermal-pasteurized hawthorn vinegar:antioxidant and lipid profiles in rats[J].Nutrients,2023,15(18):3933.
• [55]BUDAK H N,FILIZ B E,??ETIN E S,et al.Antimicrobial activity of different kinds of traditional vinegar and its relationship with antioxidant properties[J].Annals of the University Dunarea de Jos of Galati,2022,46(1):140-154.
• [56]TIAN Y L,XIA T,QIANG X,et al.Nutrition,bioactive components,and hepatoprotective activity of fruit vinegar produced from Ningxia wolfberry[J].Molecules,2022,27(14):
• 4422.
• [57]MOHAMAD N E,YEAP S K,KY H,et al.Pineapple vinegar regulates obesity-related genes and alters the gut microbiota in high-fat diet (HFD) C57BL/6 obese mice[J].Evidence-Based Complementary and Alternative Medicine,2020(1):1257962.
• [58]YAGNIK D,SERAFIN V,SHAH J A.Antimicrobial activity of apple cider vinegar against Escherichia coli,Staphylococcus aureus and Candida albicans;downregulating cytokine and microbial protein expression[J].Scientific Reports,2018,8(1):1732.
• [59]JAFARIRAD S,ELAHI M R,MANSOORI A,et al.The improvement effect of apple cider vinegar as a functional food on anthropometric indices,blood glucose and lipid profile in diabetic patients:a randomized controlled clinical trial[J].Frontiers in Clinical Diabetes and Healthcare,2023,4:1288786.
• [60]ALI Z,RAFIQUE H,TAHIR R A,et al.Clinical and computational exploration of red date fruit vinegar:synergistic effects on cardiovascular and type 2 diabetes pathways[J].Frontiers in Nutrition,2025,12:1557733.
• [61]李晶，薛霖莉，郝左亮，等.冰葡果醋的功能成分及抗氧化、降血糖和降胆固醇作用[J].中国调味品，2019,44(5):197-200.
• [62]TRIPATHI S,KUMARI U,MAZUMDER P M.Ameliorative effects of apple cider vinegar on neurological complications via regulation of oxidative stress markers[J].Journal of Food Biochemistry,2020,44(12):13504.
• [63]JOHNSTON C S,JASBI P,JIN Y,et al.Daily vinegar ingestion improves depression scores and alters the metabolome in healthy adults:a randomized controlled trial[J].Nutrients,2021,13(11):4020.
• [64]FREITAS D,LE FEUNTEUN S,BRODKORB A.Pairing acidic and starch-rich foods lowers glycaemic responses by inhibiting oro-gastric starch hydrolysis:evidence from in vitro semi-dynamic digestion[J].Food Research International,2025,213:116551.
• [65]FENG N J,FENG Y N,ZHANG F,et al.Inhibition mechanism of mango vinegar on protein-AGEs digestion in vitro gastrointestinal environment[J].LWT-Food Science and Technology,2023,186(2):115246.
• [66]CHOI J H,KIM M K,YEO S H,et al.Short-term Cudrania tricuspidata fruit vinegar administration attenuates obesity in high-fat diet-fed mice by improving fat accumulation and metabolic parameters[J].Scientific Reports,2020,10(1):21102.
• [67]YUAN R,SUN G R,GAO J Q,et al.Schisandra fruit vinegar lowers lipid profile in high-fat diet rats[J].Evidence-Based Complementary and Alternative Medicine,2020(1):7083415.
• [68]SHIRAZI A O,JAHANDIDEH H,YARAHMADI A,et al.The effect of apple cider vinegar in the treatment of chronic rhinosinusitis[J].Medical Science,2020,24(104):2467-2474.
• [69]PARK W L,CHO H D,KIM J H,et al.Antioxidant activity and blood alcohol concentration lowering effect of fermented Hovenia dulcis fruit vinegar[J].Food Science and Biotechnology,2023,32(3):299-308.
• [70]CHIU H F,CHIANG M,LIAO H J,et al.The ergogenic activity of cider vinegar:a randomized cross-over,double-blind,clinical trial[J].Sports Medicine and Health Science,2020,2(1):38-43.
• [71]KIM J H,CHO H D,WON Y S,et al.Anti-fatigue effect of Prunus mume vinegar in high-intensity exercised rats[J].Nutrients,2020,12(5):1205.