植物精油对病原微生物作用机制及在浆果保鲜上的研究进展  

Research Progress on the Action Mechanisms of Plant Essential Oils against Microorganisms and Its Application in Berry Preservation

作　　者：李德海[1,2] 蒋沙沙 LI Dehai;JIANG Shasha(College of Forestry,Northeast Forest University,Harbin 150040,China;Key Laboratory of Forest Food Resources Utilization of Heilongjiang Province,Harbin 150040,China)

机构地区：[1]东北林业大学林学院,黑龙江哈尔滨150040 [2]黑龙江省森林食品资源利用重点实验室,黑龙江哈尔滨150040

出　　处：《现代食品科技》2022年第8期352-360,26,共10页Modern Food Science and Technology

基　　金：黑龙江省自然科学基金面上项目(C2015062);中央高校基本科研业务费专项资金资助(2572019BA04);哈尔滨市科技局创新研究基金项目(2017RAQXJ091)。

摘　　要：浆果类水果肉质多汁、营养丰富,但采后易于病原微生物生长,从而引起腐败变质,故对浆果中的病原微生物进行抑菌研究是浆果保鲜的关键。植物精油是天然植物体内重要的次生代谢产物,具有广泛的抑菌性能。该文归纳了天然植物精油的来源及主要活性成分,在总结近几年天然植物精油对病原微生物抑菌机制的基础之上,综述了不同精油保鲜方式对浆果类水果进行抑菌保鲜的应用研究进展,并对植物精油应用于浆果保鲜的安全性进行评价。以期为寻求能够替代传统保鲜剂的天然生物资源提供新途径。The pulp of berry fruits is juicy and rich in nutrition;however, it isprone to pathogen growth after harvest, which can lead to spoilage and deterioration. Thus, antimicrobial research on pathogenic microorganisms in berries is key to berry preservation. Plant essential oilsare important secondary metabolites of natural plants with a wide range of antimicrobial activities. The sources and main active components of natural plant essential oils are summarized in this paper. Recent researchon the antimicrobialmechanisms of natural plant essential oils againstpathogenic microorganisms was collated to review the research progress on the application of different essential oils in the preservation of berry fruits and evaluate the safety of plant essential oils in berry preservation. Our findings canprovide a new approach for the replacement of traditional preservatives with natural biological resources.

关 键 词：浆果类水果 植物精油 病原微生物 抑菌机理 浆果保鲜 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]