植物精油微乳技术及在食品保鲜中的应用  

Microemulsion technology of plant essential oil and its application in food preservation

作　　者：石俊杰 鲁晓翔[1] SHI Junjie;LU Xiaoxiang(Tianjin Key Laboratory of Food Biotechnology,College of Biotechnology and Food Science,Tianjin University of Commerce,Tianjin 300134,China)

机构地区：[1]天津商业大学生物技术与食品科学学院,天津市食品生物技术重点实验室,天津300134

出　　处：《食品与发酵工业》2021年第6期267-273,共7页Food and Fermentation Industries

基　　金：天津市农业科技成果转化与推广项目(201901090)。

摘　　要：随着人们对食品安全和环境的关注度提高,绿色、安全、高效的食品保鲜方法越来越受到重视。植物精油具有无毒、无害、广谱抗菌等特点,成为了学术界研究的热点,但植物精油具有易挥发、不溶于水、稳定性差等不足,使其作为天然防腐保鲜剂在食品等领域中的应用受到极大的限制。精油微乳技术被认为是疏水或亲水性物质的优良载体,通过构建精油微乳体系,能有效地提高植物精油的水溶性、稳定性和生物利用率。该文简述了微乳液的定义及分类,详细介绍了微乳液的制备条件、制备方法和微乳液性质,并指出了微乳液在制备过程中存在的问题。其次,总结了精油微乳液在果蔬、肉制品、饮品中的保鲜应用,并对未来研究方向进行展望。As people pay more and more attention to food safety and environment,green,safe and efficient food preservation methods are getting more and more attention.Plant essential oils have attracted people′s attention due to the non-toxic,harmless,and broad-spectrum antibacterial characteristics.However,plant essential oils are volatile,insoluble in water,and poor in stability greatly restricted its application.Essential oil microemulsion technology is considered to be an excellent carrier for hydrophobic or hydrophilic substances which could effectively improve its water solubility,stability and bioavailability.This article briefly introduced the definition and classification of microemulsions,the preparation conditions,preparation methods and properties of microemulsions in detail.And it also pointed out the problems in the preparation of microemulsions.Secondly,it summarized the fresh-keeping application of essential oil microemulsion in fruits and vegetables,meat products,and beverages and prospects for future research directions.

关 键 词：微乳技术 保鲜 食品 抗菌 

分 类 号：TS205[轻工技术与工程—食品科学]