植物精油对果蔬霉菌的抑制及在果蔬保鲜中的应用  

Inhibition of Plant Essential Oils on Mold of Fruits and Vegetables and Its Application in Preservation of Fruits and Vegetables

作　　者：龙娅 胡文忠 李元政[1,2] 萨仁高娃 冯可 廖嘉[1,2] 赵曼如 LONG Ya;HU Wen-zhong;LI Yuan-zheng;SAREN Gao-wa;FENG Ke;LIAO Jia;ZHAO Man-ru(College of Life Science,Dalian Minzu University,Dalian 116600,China;Key Laboratory of Biotechnology and Bioresources Utilization,Ministry of Education,Dalian 116600,China;College of Life Science and Biotechnology,Dalian University of Technology,Dalian 116024,China)

机构地区：[1]大连民族大学生命科学学院,辽宁大连116600 [2]生物技术与资源利用教育部重点实验室,辽宁大连116600 [3]大连理工大学生命科学与技术学院,辽宁大连116024

出　　处：《食品工业科技》2020年第6期311-317,共7页Science and Technology of Food Industry

基　　金：“十三五”国家重点研发计划项目(2016YFD0400903);国家自然科学基金项目(31471923,31172009);国家“十二五”科技支撑计划项目(2012BAD38B05)

摘　　要：精油是一类植物源的次生代谢产物,是萃取于植物的叶、花、根、茎或果实等不同组织部位的具有挥发性油状液体的芳香类物质,因其具有广谱的抑菌活性,在果蔬贮藏保鲜中得到广泛应用。该文综述了植物精油对果蔬中霉菌的抑菌效果及其抑菌机理,简要分析了精油采前喷洒法、精油浸渍法、精油熏蒸处理、精油微胶囊包埋法、精油复合涂膜和精油保鲜纸等多种用于果蔬保鲜的处理方法及作用效果,最后对植物精油的发展前景作出展望,为植物精油在果蔬保鲜中的研究和应用提供理论基础。Essential oils are secondary metabolites of plant origin and aromatic substances with volatile oily liquid extracted from different tissue parts such as leaves,flowers,roots,stems or fruits of plants. They were widely used in the storage and preservation of fruits and vegetables due to their broad-spectrum antibacterial activity. In this paper,the bacteriostatic effect and mechanism of plant essential oil on mold in fruits and vegetables were summarized,and a variety of treatment methods and effects for preservation of fruits and vegetables,such as essential oil spraying method,essential oil dipping method,essential oil fumigation treatment,essential oil microcapsule embedding method,essential oil composite coating film and essential oil preservation paper were briefly analyzed.Finally,the development prospect of plant essential oil was prospected.It would provide a theoretical basis for the research and application of plant essential oil in the preservation of fruits and vegetables.

关 键 词：植物精油 霉菌 果蔬保鲜 抑菌机理 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]