天然食品防腐剂及其在食品中的应用研究  

Research on Natural Food Preservatives and Their Application in Food

作　　者：吕奎营 赵秋香 赵媛媛 张媛媛[1] LV Kui-ying;ZHAO Qiu-xiang;ZHAO Yuan-yuan;ZHANG Yuan-yuan(College of Chemical Engineering,Qingdao University of Science and Technology,Qingdao 266000,China)

机构地区：[1]青岛科技大学化工学院,山东青岛266000

出　　处：《中国调味品》2020年第4期186-188,200,共4页China Condiment

基　　金：国家自然科学基金面上项目(21576145)。

摘　　要：食品防腐剂是指为提高食物的色、香、味,或者为延缓由微生物、酶解和氧化引起的食品降解,而添加到食物中的天然物质或化学合成物质。在食品工业中,常用的防腐剂主要为化学合成防腐剂,由于人们食品安全意识的逐步提高,以及化学合成防腐剂对人体健康存在潜在的风险及隐患,消费者对于化学防腐剂的安全性一直存在顾虑。相比之下,天然防腐剂因其抑菌效果好、绿色天然和无毒性的特点越来越受到人们的青睐,消费者对天然防腐剂的需求也日益增加。因而天然防腐剂已然成为当下的研究热点,并且在当今食品行业已得到广泛的研究和应用。文章综述了植物、动物和微生物等不同来源的天然防腐剂及其在食品中的应用,以提高食品质量,延长食品保质期。Food preservatives referin to natural or synthetic substances added into food for enhancing the color,aroma and flavor of food,or delaying food degradation caused by microorganisms,enzymatic hydrolysis and oxidation.In the food industry,the commonly used preservatives are mainly chemical synthetic preservatives.As people's food safety awareness has been gradually improving,as well as the potential risks and hidden dangers of chemical synthetic preservatives to human health,consumers have been concerning about the safety of chemical preservatives.In contrast,natural preservatives are becoming more and more popular because of their good antibacterial effect,green,natural and non-toxic characteristics,and consumers'demand for natural preservatives is increasing.Therefore,natural preservatives have become a research hotspot and have been widely studied and applied in the food industry.This paper reviews the natural preservatives from different sources such as plants,animals and microorganisms and their applications in food to improve food quality and prolong food shelf life.

关 键 词：食品 天然防腐剂 化学防腐剂 食品质量 防腐剂 

分 类 号：TS202.3[轻工技术与工程—食品科学]