调味香料罗勒精油的研究进展及其在食品中的应用  

Research progress and application of essential oil from Ocimum basilicum L.in foods

作　　者：魏佳[1] 姜子涛[1] 李荣[1] 

机构地区：[1]天津商业大学生物技术与食品科学学院天津市食品生物技术重点实验室,天津300134

出　　处：《中国调味品》2011年第10期8-12,共5页China Condiment

基　　金：天津市自然科学基金资助项目(043604511)

摘　　要：罗勒是深受人们喜爱的天然调味香料,它的生物活性更是引起了食品工作者的广泛关注。文章综述了罗勒精油的化学成分、提取方法、生物活性及其在食品中的应用等方面的研究进展,并对它的应用前景进行了展望。Ocimum basilicum L. is a very popular spice recently, and its biological activity has widely interested the concern of scientific workers. This paper summarizes the recent studies on the chemical components of essential oil from Ocimum basilicum L. , the extraction methods and bioactivity, and its application in foods. In addition, the application foregrounds of essential oil from Ocimum basilicum L. are in prospect.

关 键 词：罗勒 精油 化学成分 食品应用 

分 类 号：TS225.3[轻工技术与工程—粮食、油脂及植物蛋白工程]