月桂酸单甘油酯抑菌抗病毒特性及其在食品中的应用  

Antibacterial and Antiviral Properties of Glycerol Monolaurate and Its Application in Food

作　　者：蒋增良[1] 杨明[1] 杜鹃 张辉[1] 冯凤琴[1] 

机构地区：[1]浙江大学生物系统工程与食品科学学院馥莉食品研究院浙江省农产品加工技术研究重点实验室浙江省食品加工技术与装备工程研究中心,杭州310058 [2]杭州康源食品科技有限公司,杭州310000

出　　处：《中国粮油学报》2015年第2期142-146,共5页Journal of the Chinese Cereals and Oils Association

基　　金：国家自然科学基金(31071501);浙江省重点科技创新团队一般项目(2010R50032)

摘　　要：月桂酸单甘油酯(Glycerol Monolaurate,简称GML)又名十二酸单甘油酯,是一种亲酯性非离子型表面活性剂,天然存在于母乳、椰子油和美洲蒲葵中,也可由天然的月桂酸和甘油直接酯化得到,是一种优良的食品乳化剂,同时又是一种安全、高效、广谱的抑菌剂,具有乳化和抑菌双重功能。综述了月桂酸单甘油酯抑菌抗病毒特性及其在食品中的应用,阐述了月桂酸单甘油酯在食品工业中应用的巨大潜力和广阔前景。Glycerol monolaurate （GML）, also known as the twelve acid monoglyceride, naturally exists in breast milk, coconut milk and palmetto and can also be obtained by direct esterification of natural laurie acid and glycerin. It is a lipophilic nonionic surface active agent, an excellent emulsifier and a safe, efficient and broad - spectrum antibacterial agent; it namely has dual functions of emulsification and anti - microbe. The paper has reviewed the antibacterial and antiviral properties of glycerol monolaurate as well as the application of GML to elaborate the huge potential power and broad prospect of GML in food industry.

关 键 词：月桂酸单甘油酯 抗病毒 抗菌特性 

分 类 号：TS202.3[轻工技术与工程—食品科学]