植物精油在食品保鲜中的研究进展  

Research progress of the food preservation by plant essential oils

作　　者：李殿鑫[1] 江琳琳[2] 朱娜[2] 潘磊庆[2] 屠康[2] 

机构地区：[1]广东科贸职业学院生物技术系,广州广东510430 [2]南京农业大学食品科技学院,南京江苏210095

出　　处：《食品工业科技》2012年第12期396-400,共5页Science and Technology of Food Industry

基　　金：国家自然科学青年基金(31101282);中央高校基本科研业务费专项资金(KYZ201120);农业部948项目(2011-S10);江苏省高校优势学科建设工程

摘　　要：植物精油是重要的植物次生代谢产物,由分子量相对较小的简单化合物组成,具有一定芳香气味。由于植物精油具有多种生物活性,作为一种天然保鲜剂在食品保鲜领域的应用越来越广泛。本文介绍了其在水果、蔬菜、肉及肉制品、鱼类产品、乳制品等保鲜领域的应用,并探讨了植物精油在食品保鲜方面存在的问题,并对其发展方向和应用前景作了展望,为植物精油的进一步开发研究及应用提供了依据。Plant essential oils are important secondary metabolites of plant.It is composed by the simple compounds which have relatively small molecular weight and a certain aroma.Plant essential oils are used more and more widely as a natural fresh keeping agent in the field of food preservation with a variety of biological activity.This article introduced its application in fruits preservation,vegetables,meat and meat products,fish products,dairy products and so on.The problems of essential oils applied in the field of food preservation were summarized.The future development trends and application prospects of essential oils were forecasted.The article provided a basis for future research and application.

关 键 词：植物精油 食品 保鲜 

分 类 号：TS225.19[轻工技术与工程—粮食、油脂及植物蛋白工程]