发酵辣椒营养与生物活性研究进展

Research Progress on Nutrition and Biological Activity of Fermented Chili Peppers

摘要:

发酵辣椒是一种以乳酸菌属和酵母菌属为主发酵而成的具有独特风味和营养特性的辣椒制品。与新鲜辣椒相比，发酵辣椒经微生物分解作用产生更丰富的活性物质。该文主要介绍了发酵辣椒制品的种类和加工工艺，探讨了辣椒发酵过程中营养成分的变化及主要风味化合物的代谢途径，分析了发酵辣椒的生物活性物质与功效，总结归纳了目前国内外关于发酵辣椒的相关研究成果，旨在促进对发酵辣椒的深入了解和研究。

Abstract:

Chili peppers fermented using Lactobacillus and Saccharomyces exhibit unique flavor profiles and enhanced nutritional characteristics. Compared to fresh peppers, fermented chili peppers possess more abundant bioactive substances produced during microbial fermentation. Different types of fermented chili pepper products and their processing technologies were introduced in this paper, and the changes in nutrient composition and the metabolic pathways of main flavor compounds due to fermentation were discussed. Next, the bioactive substances and efficacy of fermented chili peppers were analyzed. Finally, the relevant research results of fermented chili peppers at home and abroad were summarized. The ultimate aim of this study was to promote the in-depth understanding and research of fermented chili peppers.