植物精油抗菌机理及其在食品中的应用  

Anti-bacterial Mechanism of Plant Essential Oil and Its Application in the Food Industry

作　　者：郑渝川 陈方方 成会如 王灵慧 杨凌[1] Zheng Yu-chuan;Cheng Fang-fang;Cheng Hui-ru;Wang Ling-hui;Yang Ling(Sichuan Academy of Forestry,Sichuan Chengdu 610081)

机构地区：[1]四川省林业科学研究院

出　　处：《生物化工》2020年第1期148-153,共6页Biological Chemical Engineering

摘　　要：植物精油是含有多种生物活性成分的天然抗菌剂,近年来深受人们喜爱,在食品保鲜领域应用广泛。本文综述了植物精油的结构、抗菌活性、抗菌机理及其在食品工业中的研究和应用,进一步分析了精油在食品中的应用难题以及解决方案,展望了未来可研究应用的方向,为植物精油的应用提供参考。Plant essential oil is a kind of natural antibacterial agent with a variety of biological active ingredients.Based on this,the structure,antibacterial activity,antibacterial mechanism of plant essential oil and its application in food industry were reviewed,the application problems and solutions of essential oil in food were further analyzed,and the future research and application directions were prospected to provide references for the application of plant essential oil.

关 键 词：植物精油 食品 抗菌活性 抗菌机理 

分 类 号：TS202.3[轻工技术与工程—食品科学]