植物精油的功能特性及在果蔬保鲜中的应用  

Research progress on functional properties of plant essential oils and their applications in fresh keeping of fruits and vegetables

作　　者：荣培秀 何晓琴 王金秋[1] 甘人友 RONG Pei-xiu;HE Xiao-qin;WANG Jin-qiu;GAN Ren-you(School of Food and Biological Engineering,Chengdu University,Chengdu,Sichuan 610106,China;Institute of Urban Agriculture,Chinese Academy of Agricultural Sciences,Chengdu,Sichuan 610213,China;Chengdu National Agricultural Science and Technology Center,Chengdu,Sichuan 610213,China)

机构地区：[1]成都大学食品与生物工程学院,四川成都610106 [2]中国农业科学院都市农业研究所,四川成都610213 [3]国家成都农业科技中心,四川成都610213

出　　处：《食品与机械》2022年第5期226-233,240,共9页Food and Machinery

摘　　要：文章简要概述了植物精油的提取技术,重点综述了植物精油的功能特性及植物精油在果蔬保鲜上的不同应用形式,包括精油纳米化、精油微胶囊化、精油联合物理技术等,并对植物精油在果蔬保鲜方面的发展方向进行了展望。The extraction technologies of plant essential oils were briefly summarized,and the functional characteristics of plant essential oils and the different application forms of plant essential oils in the preservation of fruits and vegetables were emphatically reviewed,including the essential oils nanocrystallization,the essential oils microencapsulation,and the essential oils combining with physical technologies and so on.This review could provide a theoretical basis for the further application of plant essential oils in the preservation of fruits and vegetables in the future.

关 键 词：植物精油 提取技术 功能特性 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]