天然食品防腐剂的抑菌机理研究进展  

Research Progress on Antibacterial Mechanismof Natural Food Preservatives

作　　者：朱燕莉 王正莉 王卫[1] 吉莉莉[1] 张佳敏[1] 白婷[1] 赵志平 侯薄 陈林[1] ZHU Yan-li;WANG Zheng-li;WANG Wei;JI Li-li;ZHANG Jia-min;BAI Ting;ZHAO Zhi-ping;HOU Bo;CHEN Lin(Key Laboratory of Meat Processing in Sichuan Province,Chengdu University,Chengdu 610106,China)

机构地区：[1]成都大学肉类加工四川省重点实验室,成都610106

出　　处：《中国调味品》2021年第9期176-180,共5页China Condiment

基　　金：成都大学青年基金项目(2018XZB06);四川省应用基础项目(2019YJ0670);川菜发展研究中心开放基金项目(CC20Z07)。

摘　　要：食品工业中,为防止或延缓食品品质下降和腐败变质,常用的防腐剂是化学合成防腐剂。但是化学合成防腐剂存在一定的未知风险与潜在危害,消费者的安全意识不断提高,对于化学防腐剂的安全性也一直存在疑虑与担忧。相比之下,具有安全无毒、广谱抗菌和稳定高效等特性的天然抗菌物质受到了消费者和食品行业的青睐,并成为当下的研究热点。文章重点阐述了来源于植物、动物和微生物的天然抗菌物质的抑菌机理以及国内外的研究进展,简要介绍了不同抗菌成分对不同菌种的影响与抑制效果,为今后天然抗菌物质在食品领域的研发和广泛应用提供了一定的思路和参考价值。In the food industry,in order to prevent or delay the deterioration of food quality and spoilage,the commonly used preservatives are chemical synthetic preservatives.However,there are certain unknown risks and potential hazards of chemical synthetic preservatives,and consumers'safety awareness is constantly improving,so there are always doubts and worries about the safety of chemical preservatives.In contrast,natural antimicrobial substances with the characteristics of safe,non-toxic,broad-spectra antimicrobial,stable and efficient have been favored by consumers and food industry,and have become the current research hotspot.In this paper,the antibacterial mechanism of natural antimicrobial substances from plants,animals and microorganisms and the research progress at home and abroad are emphatically expounded,and the effects of different antimicrobial components on different strains and their inhibitory effects are briefly introduced,which has provided certain ideas and reference value for the research and development and wide application of natural antibacterial substances in food field in the future.

关 键 词：天然抗菌物质 抑菌机理 化学防腐剂 食品 

分 类 号：TS202.3[轻工技术与工程—食品科学]