草果挥发油的化学成分及抑菌机理研究进展  

Research Progress on the Chemical Compositions and Antibacterial Mechanisms of Amomum tsao-ko Essential Oil

作　　者：高璐瑶 唐志凌 陈文学[1] 李远颂[2] GAO Lu-yao;TANG Zhi-ling;CHEN Wen-xue;LI Yuan-song(College of Food Science and Technology,Hainan University,Haikou 570228,China;Graduate Division,Hainan University,Haikou 570228,China)

机构地区：[1]海南大学食品科学与工程学院,海南海口570228 [2]海南大学研究生处,海南海口570228

出　　处：《保鲜与加工》2021年第9期111-115,共5页Storage and Process

基　　金：海南省自然科学基金(318MS016);国家自然科学基金项目(31760480)。

摘　　要：草果中含有多种生物活性物质,具有抑菌、抗氧化等作用,挥发油为草果提取物中的主要活性成分。本文综述了草果挥发油的化学成分、抑菌作用以及抑菌机理等方面的研究进展,分析了目前研究中存在的一些问题,展望了草果作为天然防腐剂的发展前景,旨在为草果的进一步开发利用提供理论参考。There were various kinds of bioactive substances in Amomum tsao-ko,which showed antibacterial and antioxidant effects.Essential oil was the main active ingredient in Amomum tsao-ko extracts.In this paper,the research progress on the chemical compositions,antibacterial effects and mechanisms of essential oil in Amomum tsao-ko was reviewed,and the existent problems were analyzed,then the development of Amomum tsao-ko as a natural preservative was prospected.This paper aimed to provide theoretical reference for the further development and application of Amomum tsao-ko.

关 键 词：草果挥发油 化学成分 抑菌机理 

分 类 号：TS201.2[轻工技术与工程—食品科学]