天然调味香料鼠尾草开发应用的研究进展  

Research Progress on Development and Application of Natural Spice Sage

作　　者：李玉邯[1] 陈宇飞[1] 杨柳[1] 张一[1] 

机构地区：[1]吉林工商学院食品工程学院,长春130507

出　　处：《中国调味品》2017年第7期174-176,共3页China Condiment

基　　金：粮油食品深加工吉林省高校重点实验室科研项目(吉高校重点实验室科合字[2017]第016号);吉林工商学院院级科研项目(吉林工商学院科合字[2017]第006号)

摘　　要：鼠尾草是常用的香辛料和中草药,不仅可以调味,使食物具有特殊香气,还具有抗菌、消炎、抗衰老等生物活性。近些年,鼠尾草较高的抑菌和抗氧化性能逐渐受到人们的关注,并作为天然的抗氧化剂和抑菌剂应用在食品中。文章综述了国内外对鼠尾草的研究成果,从鼠尾草的化学成分、鼠尾草提取物的制备方法、鼠尾草及其提取物的应用研究3个方面进行论述,以期提高我国消费者对鼠尾草的认识,为鼠尾草的开发应用提供参考。Sage is a commonly used spice and herbal medicine, it not only makes food have special aroma, but also has antibacterial, anti-inflammatory and anti-aging biological activities. Recently, people have gradually paid attention to sage because of its higher antioxidant and antibacterial activities, and it is used in food as natural antioxidant and antibacterial agent. Summarize the existing research on sage at home and abroad, including chemical components, preparation methods of sage extract and its application in food, in order to improve the consumers＂ awareness of sage and provide reference for the development and application of sage.

关 键 词：鼠尾草 化学成分 抗氧化性能 抑菌性能 

分 类 号：TS264.9[轻工技术与工程—发酵工程]