中草药提取物用于肉与肉制品储藏保鲜研究进展  

Research Progress on the Chinese Herbal Extracts Applications on Storage and Preservation of Meat and Meat Products

作　　者：王鹏跃 李丽娟 刘润叶[1] 杨林[1] WANG Peng-yue;LI Li-juan;LIU Run-ye;YANG Lin(Chengdu Agriculture College,Chengdu 611130,China)

机构地区：[1]成都农业科技职业学院,四川成都611130

出　　处：《保鲜与加工》2021年第10期119-126,共8页Storage and Process

基　　金：四川省科技厅项目(2020YJ0200);成都农业科技职业学院科研项目(cny19-10);成都农业科技职业学院创新团队项目(20CXTD01)。

摘　　要：利用植物提取物作为生物活性化合物的来源,正成为提高肉及肉制品品质,延长其储藏期和增加附加值的有效途径。中草药提取物富含多种活性成分而被越来越广泛地运用于肉类工业。综述了中草药活性成分的提取研究及这些提取物的抗氧化、抑菌功效等在肉及肉制品的储藏保鲜中的应用,并对该领域的进一步研究提出展望与建议,以期为药用植物提取物应用于肉与肉制品的储藏保鲜提供参考。The utilization of plant extracts as bioactive compounds sources is becoming an efficient strategy to improve the qualities,prolong the shelf-life and increase the additional values of meat and meat products.Chinese herbal extracts are rich in many active ingredients and are increasingly applied in meat industry.In this paper,the extractions of bioactive compounds from Chinese herbals and their anti-oxidant,anti-bacteria applications in the storage and preservation of meat and meat products were reviewed,and the prospects and suggestions for further researches in this field were proposed in order to provide references for the applications of medicinal plant extracts on the storage and preservation of meat and meat products.

关 键 词：中草药提取物 储藏 保鲜 提取 肉与肉制品 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]