植物精油在食品防霉保质中应用的研究进展  

Advance in Anti-Fungus Application of Plant Essential Oil in Food Preservation

作　　者：王龑 林威[1] 俞根荣 孙培龙[1] WANG Yan;LIN Wei;YU Genrong;SUN Peilong(College of Food Science and Technology,Zhejiang University of Technology,Hangzhou,Zhejiang 310014;Hangzhou Meiyuan Food Co.,Ltd.,Hangzhou,Zhejiang 311106)

机构地区：[1]浙江工业大学食品科学与工程学院,浙江杭州310014 [2]杭州梅园食品有限公司,浙江杭州311106

出　　处：《核农学报》2021年第5期1170-1177,共8页Journal of Nuclear Agricultural Sciences

基　　金：国家自然科学基金青年项目(31601577);中央级公益性科研院所基本科研业务费专项(2019);功能主食创制与慢性病营养干预北京市重点实验室开放课题(2019)。

摘　　要：食品在保藏、运输过程中,极易受到微生物污染而引起腐败变质,亟需有效的抑菌防腐措施。植物精油作为天然抑菌剂,具有易挥发、可降解、低残留、低毒性、环境友好的特点,已成为食品行业研究开发的热点。本文综述了植物精油的来源和活性成分、抑制真菌生长、抑制真菌毒素产生及其在食品保藏中的应用现状,以期为进一步开发与利用植物精油作为天然抑菌剂和食品保鲜剂提供参考。In the process of food storage and transportation,it is easily to be polluted by fungi and cause spoilage.As a natural fungistat,plant essential oil is volatile,biodegradable,low residue,low toxicity,and environmentally friendly,which has become a hot spot in the research and development of food industry.This paper reviews the sources and active ingredients of plant essential oils,the inhibitory effect on fungal growth and mycotoxin synthesis,and their applications in food preservation,which would provide reference for further development and utilization of plant essential oil as natural antifungal agents and food preservatives.

关 键 词：植物精油 抑菌 真菌 真菌毒素 食品保藏 

分 类 号：TS205[轻工技术与工程—食品科学]