柠檬烯抑菌机理及其在果蔬保鲜中应用的研究进展  

Research Progress on the Bacteriostatic Mechanism of Limonene and Its Application in Fruit and Vegetable Preservation

作　　者：王佳宇 胡文忠 管玉格 于皎雪 赵曼如 WANG Jiayu;HU Wenzhong;GUAN Yuge;YU Jiaoxue;ZHAO Manru(College of Life Science,Dalian Minzu University,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]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》2021年第14期414-419,共6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)。

摘　　要：果蔬在采后贮藏保鲜过程中极易被微生物侵染而腐烂变质,这严重影响其货架期与质量安全,甚至较大经济损失。为此,研发具有抑菌效果显著、生物安全性高的天然防腐剂一直是果蔬保鲜领域学者关注的热点。柠檬烯因具有广谱抑菌性且安全性佳,已被广泛应用于果蔬保鲜领域。本文主要论述了柠檬烯的抑菌机理及在果蔬保鲜领域中的应用,并讨论了其未来的发展方向,以期为柠檬烯在果蔬及其他食品保鲜中的进一步研究和应用提供参考。Fruits and vegetables are prone to rot and deterioration caused by microbial infection during storage and preservation,which seriously affects their shelf life,quality and safety,and causes large economic losses.Therefore,the research and development of natural preservatives with obvious bacteriostatic effect and high biological safety has always been the focus of scholars in the field of fruit and vegetable preservation.Limonene has been widely used in the field of fruit and vegetable preservation because of its broad-spectrum antibacterial activity and good safety.In this paper,the antibacterial mechanism of limonene and its application in fruit and vegetable preservation are summarized,and its future development direction is discussed in order to provide reference for further research and application of limonene in fruit and vegetable preservation and other foods.

关 键 词：柠檬烯 抑菌机理 果蔬 保鲜 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]