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露酒是以黄酒或白酒为酒基，融入药食同源原料经传统工艺酿制的特色饮料酒，其作为兼具饮用价值与养生属性的酒种，是中国酒业体系与健康化发展的重要组成部分。该文系统综述了露酒的生产工艺、功效物质基础、配方对成分及功效的影响，重点论述其在抗氧化、抗炎、心血管保护等方面的作用机制。同时，总结体外模型、体内动物实验及多组学技术支撑的药效评价体系，探讨现代分析技术的应用价值，并对露酒研究的未来发展方向进行展望，为深入理解露酒的科学内涵与现代开发提供理论参考。
Abstract：Lujiu is a specialty beverage wine made from Huangjiu or Baijiu as the base, blended with ingredients that are both food and medicine, and brewed through traditional techniques. As a wine variety with both drinking value and health-promoting properties, it is an important component of China's wine industry system and the development towards healthification. This article systematically reviews the production process, functional substance basis, and the influence of formula on components and efficacy of Lujiu, focusing on its mechanism of action in terms of antioxidant, anti-inflammatory, and cardiovascular protection. It also summarizes the efficacy evaluation system supported by in vitro models, in vivo animal experiments, and multi-omics technologies, and discusses the application value of modern analytical techniques. The future development direction of Lujiu research is prospected, providing theoretical references for a deeper understanding of the scientific connotation and modern development of Lujiu.
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基本信息:
DOI：10.13478/j.cnki.jasyu.2026.02.001
中图分类号:TS262.7
引用信息:
[1]高露,李云杰,辛广振,等.露酒的研究进展[J].延边大学农学学报,2026,48(02):1-10.DOI:10.13478/j.cnki.jasyu.2026.02.001.
基金信息:
国家自然科学基金面上基金项目（32472480）; 青年人才托举工程（2022QNRC001）
2026-06-29
2026-06-29