Article(id=1320889466122785417, tenantId=1146029695717560320, journalId=1260987677001138203, issueId=1320889172802515656, articleNumber=null, orderNo=null, doi=10.13386/j.issn1002-0306.2025040372, pmid=null, cstr=null, oa=null, hot=null, price=null, onlineType=0, articleFormat=0, articleType=null, articleTypeStr=null, receivedDate=1745942400000, receivedDateStr=2025-04-30, revisedDate=null, revisedDateStr=null, acceptedDate=null, acceptedDateStr=null, onlineDate=1792854189663, onlineDateStr=2026-10-24, pubDate=1768406400000, pubDateStr=2026-01-15, doiRegisterDate=null, doiRegisterDateStr=null, onlineIssueDate=1792854189663, onlineIssueDateStr=2026-10-24, onlineJustAcceptDate=null, onlineJustAcceptDateStr=null, onlineFirstDate=null, onlineFirstDateStr=null, sourceXml=null, magXml=null, createTime=1792854189663, creator=13701087609, updateTime=1792854189663, updator=13701087609, issue=Issue{id=1320889172802515656, tenantId=1146029695717560320, journalId=1260987677001138203, year='2026', volume='47', issue='2', pageStart='1', pageEnd='514', issueExtLink='null', onlineDate='null', pubDate='1768406400000', pubDateStr='2026-01-15', beforeIssueId=null, nextIssueId=null, price=null, status=1, issueComplete=1, articleOrder=1, issueType=-1, specialIssue=null, createTime=1792854119730, creator='13701087609', updateTime=1792854119730, updator='13701087609', preIssue=null, nextIssue=null, articleTotal=null, ext=null, issueFiles=null, downloadFileDto=null}, startPage=503, endPage=514, ext={EN=ArticleExt(id=1320889466315723402, articleId=1320889466122785417, tenantId=1146029695717560320, journalId=1260987677001138203, language=EN, title=Functional Characteristics of Grape Pomace Polyphenols and the Current Research Status of Their Application in the Food Industry, columnId=1261343851327906245, journalTitle=Science and Technology of Food Industry, columnName=Reviews, runingTitle=null, highlight=null, articleAbstract=

Grape pomace, a major by-product of wine production, is rich in bioactive polyphenolic compounds. Exploring the functional properties of grape pomace polyphenols and promoting their high-value applications are of great significance for advancing the sustainable development of the wine industry, reducing resource wastage, and alleviating environmental burdens. This review systematically summarizes the main components of grape pomace polyphenols and their potential physiological regulatory functions, including their antioxidant, anti-inflammatory, anti-cancer, and hypoglycemic effects. This review provides a thorough overview of their current applications in the food industry, particularly as antioxidants, food preservatives, and functional food ingredients. It also examines the technical challenges and potential applications related to the extraction methods and bioavailability of polyphenols. The aim of this review is to provide a theoretical foundation and technical roadmap for the high-value utilization of grape pomace polyphenols, to support resource recycling and functional food innovation, and to promote the achievement of zero solid waste discharge and green production in China's wine industry.

, authors=Jiangxue WANG, Jing XU, Zeyao YANG, Fang TIAN, Songmin CAO^*, authorsList=Jiangxue WANG, Jing XU, Zeyao YANG, Fang TIAN, Songmin CAO, authorCompany=null, correspAuthors=Songmin CAO, authorNote=null, correspAuthorsNote=null, copyrightStatement=Copyright © 2026 Science and Technology of Food Industry. All rights reserved., copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=null, magXml=null, pdfUrl=null, pdf=null, pdfFileSize=null, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=null, mapNumber=null, fund=null), CN=ArticleExt(id=1320889467993445011, articleId=1320889466122785417, tenantId=1146029695717560320, journalId=1260987677001138203, language=CN, title=葡萄皮渣多酚的功能特性及其在食品工业中的应用研究现状, columnId=1261343852603031688, journalTitle=食品工业科技, columnName=专题综述, runingTitle=null, highlight=null, articleAbstract=

葡萄皮渣是葡萄酒酿造过程中产生的主要副产物，富含多酚类生物活性物质。深入挖掘葡萄皮渣多酚的功能特性，并推动其高附加值产品开发，对于促进葡萄酒产业的可持续发展、减少资源浪费和减轻环境负担具有重要意义。本文系统梳理了葡萄皮渣多酚的主要组成及其潜在的抗氧化、抗炎、抗癌、降血糖等生理调节功能，重点综述了其在食品工业中作为抗氧化剂、食品保鲜剂、食品配料的综合利用现状，以及多酚在提取方法、生物利用度等方面面临的技术瓶颈与应用前景。本综述旨在为葡萄皮渣多酚的高值化利用提供理论依据与技术路径，助力资源循环利用与功能性食品创新，推动我国葡萄酒产业实现有机固体废弃物零排放与绿色生产目标。

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王江雪（2002−），女，硕士研究生，研究方向：肉品加工及质量安全控制，E-mail：3374164418@qq.com

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王江雪（2002−），女，硕士研究生，研究方向：肉品加工及质量安全控制，E-mail：3374164418@qq.com

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British Journal of Haematology, 2013, 160(5): 714., articleTitle=null, refAbstract=null), Reference(id=1320889488998519648, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320889466122785417, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=122, rfOrder=148, authorNames=null, journalName=null, refType=null, unstructuredReference=任章成, 郭泽美, 马宏伟. 葡萄多酚提取方法研究进展[J]. 食品安全导刊, 2023, 192(30): 184−186. [REN Z C, GUO Z M, MA H W. Research progress on extraction methods of grape polyphenols[J]. China Food Safety Magazine, 2023, 192(30): 184−186.], articleTitle=null, refAbstract=null), Reference(id=1320889489069822817, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320889466122785417, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=122, rfOrder=149, authorNames=null, journalName=null, refType=null, unstructuredReference=REN Z C, GUO Z M, MA H W. Research progress on extraction methods of grape polyphenols[J]. 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注：DNA：脱氧核糖核酸；SOD：超氧化物歧化酶；CAT：过氧化氢酶；GPx：谷胱甘肽过氧化物酶；H₂O₂：过氧化氢；O₂⁻·：超氧阴离子自由基。

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注：MAPK：丝裂原活化蛋白激酶；NF-κB：核因子激活的B细胞的κ-轻链增强子；TGF-β：转化生长因子；MAT1：蛋氨酸腺苷转移酶；Wnt/β-Catenin：配体蛋白质Wnt和膜蛋白受体结合激发的一组多下游通道的信号转导途径；Nrf2：核因子（红细胞衍生2）相关因子2；Cyclin：细胞周期蛋白；pAkt：磷酸化丝氨酸/苏氨酸蛋白激酶；P65：NF-κB转录因子家族的五种成分之一；P53：抑癌基因；MCP-1：单核细胞趋化蛋白-1；IL-6：白细胞介素6；TNF-α：肿瘤坏死因子-α；IL-1β：白细胞介素-1β。

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Different extraction methods and contents of grape pomace polyphenols

, figureFileSmall=null, figureFileBig=null, tableContent=

提取方法	成分	含量	参考文献
固液萃取法	羟基苯甲酸 羟基肉桂酸 黄烷醇	1984.5 μg/g 104.6 μg/g 5150.8 μg/g	[11]
化学法	总多酚	63 mg GAE/g d.w.	[12]
超临界二氧化碳	总多酚	2491 mg/100 g	[13]
	总黄酮	674 mg/100 g
	白藜芦醇	1.07 mg/100 g
超声辅助提取	总多酚	55.73~68.91 mg ECG/kg	[14]
	总花青素	55.73~68.91 mg ECG/kg
微波辅助提取	总多酚	8.07 g/100 g	[15]
	单宁	5.76 g/100 g
	总花青素	3.7 g/kg
深共晶溶剂法 （甜菜碱和脯氨酸）	总多酚	80~92 mg EGE/g d.w.	[16]
	总黄酮	47-51 QUE/g d.w.
深共晶溶剂法 （氯化胆碱和乳酸）	原花青素	135 mg/g	[17]
欧姆加热法	总多酚	320 mg GAE/100 g d.w.	[18]
	花青素	600 μg/g d.w.

), ArticleFig(id=1320889474578502343, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320889466122785417, language=CN, label=表1, caption=

葡萄皮渣多酚不同提取方法及含量

, figureFileSmall=null, figureFileBig=null, tableContent=

提取方法	成分	含量	参考文献
固液萃取法	羟基苯甲酸 羟基肉桂酸 黄烷醇	1984.5 μg/g 104.6 μg/g 5150.8 μg/g	[11]
化学法	总多酚	63 mg GAE/g d.w.	[12]
超临界二氧化碳	总多酚	2491 mg/100 g	[13]
	总黄酮	674 mg/100 g
	白藜芦醇	1.07 mg/100 g
超声辅助提取	总多酚	55.73~68.91 mg ECG/kg	[14]
	总花青素	55.73~68.91 mg ECG/kg
微波辅助提取	总多酚	8.07 g/100 g	[15]
	单宁	5.76 g/100 g
	总花青素	3.7 g/kg
深共晶溶剂法 （甜菜碱和脯氨酸）	总多酚	80~92 mg EGE/g d.w.	[16]
	总黄酮	47-51 QUE/g d.w.
深共晶溶剂法 （氯化胆碱和乳酸）	原花青素	135 mg/g	[17]
欧姆加热法	总多酚	320 mg GAE/100 g d.w.	[18]
	花青素	600 μg/g d.w.

), ArticleFig(id=1320889474645611208, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320889466122785417, language=EN, label=Table 2, caption=

Functional characteristics and mechanisms of polyphenols from grape pomace

, figureFileSmall=null, figureFileBig=null, tableContent=

生理功能	多酚种类/来源	作用机制	参考文献
抗氧化	丹魄葡萄皮渣	降低肥胖小鼠氧化应激标志物（羰基、丙二醛及8-羟基脱氧鸟苷）含量	[40]
	卡纽拉里葡萄皮渣	增强SOD、CAT、GSH-Px等抗氧化酶的活性	[41]
	葡萄籽原花青素、赤霞珠葡萄皮渣白藜芦醇	清除自由基（·OH、H2O2、DPPH）	[46−47]
抗炎	小维多葡萄皮渣	下调炎症小鼠腹膜液中IL-1β、TNF-α的表达	[51]
	丹魄葡萄皮渣	调节PI3K/Akt和p38-MAPK通路诱导Nrf2基因表达，减轻炎症反应	[52]
	白藜芦醇	阻断NF-κB炎症信号通路，抑制炎症细胞因子TNF-α、IL-6和COX-2的表达	[55]
抗癌	白藜芦醇/阿利亚尼科葡萄皮渣	诱导癌细胞凋亡	[59−60]
	圆叶葡萄皮渣	使细胞阻滞于G2/M期和S期	[61−64]
	黑色酿酒葡萄皮渣	调节癌症相关基因的表达（MAT1、Cyclin、pAkt、p53、p65）	[58−63]
	黑色酿酒葡萄皮渣	阻断信号通路NF-κB相关基因的表达（P65、COX-2、Bcl-2、AKT1）	[63]
	葡萄籽原花青素	激活MIN6（小鼠胰岛瘤细胞）的Nrf2信号通路，降低MDA和ROS含量	[62]
降血糖	佳美娜葡萄皮渣	抑制α-葡萄糖苷酶和α-淀粉酶活性	[68-69]
	酚酸	控制葡萄糖转运（GLUT）	[70]
	白藜芦醇	增强胰岛素敏感性	[71]
抗菌	葡萄籽提取物	抑制细菌生长繁殖	[75]
	霞多丽葡萄籽提取物	破坏细胞膜	[74]
	黑姑娘葡萄、罗马尼亚麝香葡萄皮渣	抑制生物膜合成	[78]

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葡萄皮渣多酚的功能特性及作用机制

, figureFileSmall=null, figureFileBig=null, tableContent=

生理功能	多酚种类/来源	作用机制	参考文献
抗氧化	丹魄葡萄皮渣	降低肥胖小鼠氧化应激标志物（羰基、丙二醛及8-羟基脱氧鸟苷）含量	[40]
	卡纽拉里葡萄皮渣	增强SOD、CAT、GSH-Px等抗氧化酶的活性	[41]
	葡萄籽原花青素、赤霞珠葡萄皮渣白藜芦醇	清除自由基（·OH、H2O2、DPPH）	[46−47]
抗炎	小维多葡萄皮渣	下调炎症小鼠腹膜液中IL-1β、TNF-α的表达	[51]
	丹魄葡萄皮渣	调节PI3K/Akt和p38-MAPK通路诱导Nrf2基因表达，减轻炎症反应	[52]
	白藜芦醇	阻断NF-κB炎症信号通路，抑制炎症细胞因子TNF-α、IL-6和COX-2的表达	[55]
抗癌	白藜芦醇/阿利亚尼科葡萄皮渣	诱导癌细胞凋亡	[59−60]
	圆叶葡萄皮渣	使细胞阻滞于G2/M期和S期	[61−64]
	黑色酿酒葡萄皮渣	调节癌症相关基因的表达（MAT1、Cyclin、pAkt、p53、p65）	[58−63]
	黑色酿酒葡萄皮渣	阻断信号通路NF-κB相关基因的表达（P65、COX-2、Bcl-2、AKT1）	[63]
	葡萄籽原花青素	激活MIN6（小鼠胰岛瘤细胞）的Nrf2信号通路，降低MDA和ROS含量	[62]
降血糖	佳美娜葡萄皮渣	抑制α-葡萄糖苷酶和α-淀粉酶活性	[68-69]
	酚酸	控制葡萄糖转运（GLUT）	[70]
	白藜芦醇	增强胰岛素敏感性	[71]
抗菌	葡萄籽提取物	抑制细菌生长繁殖	[75]
	霞多丽葡萄籽提取物	破坏细胞膜	[74]
	黑姑娘葡萄、罗马尼亚麝香葡萄皮渣	抑制生物膜合成	[78]

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Application of grape pulp polyphenols in the food industry

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多酚功能	多酚来源	应用对象	作用效果	参考文献
抗氧化剂	蒙纳斯翠尔葡萄皮渣	猪肉汉堡	降低猪肉汉堡的氧化水平和丙二醛含量，延长其保质期	[79]
	巴贝拉、霞多丽葡萄皮渣	奶酪	增强奶酪成熟时的总酚含量和自由基清除活性	[80]
	梅洛葡萄皮渣	面包	增强烘焙食品的抗氧化性	[81]
	葡萄皮渣	鱼肉	利用多酚制作可食膜，能抑制鱼肉脂质氧化，延长货架期	[82]
	赤霞珠葡萄皮渣	饼干	增强饼干的抗氧化性能，添加过多会导致饼干色泽变暗变差	[83]
食品配料	野葡萄皮渣	乳制品	提升蛋白质、类黄酮和花青素等活性成分含量，促进蛋白质消化吸收	[87−88]
	普里米蒂沃、黑曼罗、青提葡萄皮渣	红茶饮料	具有抗炎活性的新型茶饮料	[91]
食品保鲜剂	葡萄籽提取物	鸡肉	减少肉制品的异味，如陈腐味、霉味和鱼腥味	[94]
	葡萄籽提取物	带鱼鱼丸	降低己醛、庚醛、辛醛等挥发性物质的浓度	[95]
	葡萄籽提取物	鸡肉、牛肉、猪肉	抑制食品脂质过氧化，避免腐败气味的产生	[97]
	葡萄籽提取物	牛肉馅	降低牛肉馅的TBARS值和菌落总数，并保持肉色稳定	[98]
	葡萄籽提取物	烤鸡	减少需氧菌、假单胞菌、霉菌等的生长速度，延长产品贮藏期	[99]
食用色素	西拉、马瑟兰、丹娜葡萄皮渣	色素	具有酿酒过程产生的咖啡酰化花青素、对香豆酰化花青素	[100]
	派斯葡萄皮渣	饮料及乳制品	足以胜任饮料（如软饮料、葡萄酒和利口酒）及乳制品（酸奶、甜点、冰淇淋等）的着色	[103]

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葡萄皮渣多酚在食品工业中的应用

, figureFileSmall=null, figureFileBig=null, tableContent=

多酚功能	多酚来源	应用对象	作用效果	参考文献
抗氧化剂	蒙纳斯翠尔葡萄皮渣	猪肉汉堡	降低猪肉汉堡的氧化水平和丙二醛含量，延长其保质期	[79]
	巴贝拉、霞多丽葡萄皮渣	奶酪	增强奶酪成熟时的总酚含量和自由基清除活性	[80]
	梅洛葡萄皮渣	面包	增强烘焙食品的抗氧化性	[81]
	葡萄皮渣	鱼肉	利用多酚制作可食膜，能抑制鱼肉脂质氧化，延长货架期	[82]
	赤霞珠葡萄皮渣	饼干	增强饼干的抗氧化性能，添加过多会导致饼干色泽变暗变差	[83]
食品配料	野葡萄皮渣	乳制品	提升蛋白质、类黄酮和花青素等活性成分含量，促进蛋白质消化吸收	[87−88]
	普里米蒂沃、黑曼罗、青提葡萄皮渣	红茶饮料	具有抗炎活性的新型茶饮料	[91]
食品保鲜剂	葡萄籽提取物	鸡肉	减少肉制品的异味，如陈腐味、霉味和鱼腥味	[94]
	葡萄籽提取物	带鱼鱼丸	降低己醛、庚醛、辛醛等挥发性物质的浓度	[95]
	葡萄籽提取物	鸡肉、牛肉、猪肉	抑制食品脂质过氧化，避免腐败气味的产生	[97]
	葡萄籽提取物	牛肉馅	降低牛肉馅的TBARS值和菌落总数，并保持肉色稳定	[98]
	葡萄籽提取物	烤鸡	减少需氧菌、假单胞菌、霉菌等的生长速度，延长产品贮藏期	[99]
食用色素	西拉、马瑟兰、丹娜葡萄皮渣	色素	具有酿酒过程产生的咖啡酰化花青素、对香豆酰化花青素	[100]
	派斯葡萄皮渣	饮料及乳制品	足以胜任饮料（如软饮料、葡萄酒和利口酒）及乳制品（酸奶、甜点、冰淇淋等）的着色	[103]

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