植物精油对病原微生物抑菌作用和机制的研究进展  

Bacteriostatic effect and mechanism of plant essential oils on pathogenic microorganisms:A review

作　　者：刘欢 肖苗 贺小贤 王意 曹娟娟 蒋合阳 李莹玉 芦平 LIU Huan;XIAO Miao;HE Xiaoxian;WANG Yi;CAO Juanjuan;JIANG Heyang;LI Yingyu;LU Ping(School of Food and Biological Engineering,Shaanxi University of Science&Technology,Xi′an 710021,China)

机构地区：[1]陕西科技大学食品与生物工程学院,陕西西安710021

出　　处：《食品与发酵工业》2021年第16期278-282,共5页Food and Fermentation Industries

基　　金：国家自然科学基金面上项目(32070129);陕西省重点研发计划一般项目(2020NY-121);西安市未央区科技计划项目(201937);陕西科技大学博士启动项目(BJ12-24)。

摘　　要：植物精油是次生代谢过程中产生的亲油性芳香混合物的总称,具有广谱抑菌作用,符合人们对绿色、安全、健康的生活品质的追求,目前在医药、化妆品、卫生用品、食品防腐剂和添加剂等行业得到了广泛的应用。该文综述了植物精油对细菌、真菌和病毒的抑制作用及机理,旨在为植物精油对病原微生物的进一步研究和应用提供理论依据。Essential oils(EOs)are a general term of lipophilic aromatic mixtures produced during plant secondary metabolism and have a wide spectrum of antimicrobial effects.EOs meet people′s pursuit of green,safe and healthy life.At present,EOs have been wide-ly used in a multitude of industries,such as pharmaceuticals,cosmetics,sanitary products,food preservatives,additives,and so on.This review highlights the antimicrobial effect and mechanism of plant EOs against bacteria,fungi,and viruses,aiming to provide theoretical basis for further research and application of plant EOs against the pathogenic microorganisms.

关 键 词：植物精油 病原微生物 抑菌 机制 

分 类 号：TS202.3[轻工技术与工程—食品科学]