柠檬醛抑制真菌作用的研究进展及其在食品防霉中的应用前景  

Research Progress of Antifungal Action of Citral and Its Application Prospect in Food Mildew Prevention

作　　者：张晶晶 彭锐 杜春贵[1] 滑亚婷 黄秋丽[1] 姚潇翎 ZHANG Jing-jing;PENG Rui;DU Chun-gui;HUA Ya-ting;HUANG Qiu-li;YAO Xiao-ling(School of Engineering,Zhejiang Agriculture and Forestry University,Hangzhou 311300,China)

机构地区：[1]浙江农林大学工程学院,杭州311300

出　　处：《中国调味品》2020年第7期186-190,200,共6页China Condiment

基　　金：国家自然科学基金面上项目(31870541,31370568)。

摘　　要：作为中药山苍子精油主要成分的柠檬醛,具有抑菌谱广、无毒或低毒的特性,是研制植物源性天然新型抗菌剂的首选原料。文章详述了近年来国内外以柠檬醛为抗菌剂处理青霉菌、曲霉菌、木霉菌等常见真菌后,真菌的细胞形态、细胞膜和细胞内成分变化等的研究进展,并对柠檬醛在粮食、果蔬和食用菌防霉等食品领域的研究与应用前景进行了展望。Citral,as the main component of the essential oil of traditional Chinese medicine Litsea cubeba,is the preferred raw material to develop new natural plant-derived antibacterial agents for its characteristics of broad antibacterial spectrum,non-toxic or low-toxic.In this paper,the research progress of cell morphology,cell membrane and intracellular component changes of common fungi such as Penicillium,Aspergillus and Trichoderma treated with citral as antibacterial agent at home and abroad in recent years is reviewed.The research and application prospect of citral in foodstuff,fruit and vegetable,edible fungi mildew prevention and so on are prospected.

关 键 词：柠檬醛 真菌 抑菌 食品 防霉 研究进展 

分 类 号：TS202.1[轻工技术与工程—食品科学]