植物多酚的生理活性、抑菌机理及其在食品保鲜中的应用研究进展  

Research Progress on Physiological Activity,Antibacterial Mechanism of Plant Polyphenols and Its Application in Food Preservation

作　　者：张杰[1,2,3] 党斌 杨希娟[1,2,3] ZHANG Jie;DANG Bin;YANG Xijuan(Academy of Agriculture and Forestry Sciences,Qinghai University,Xining 810016,China;Qinghai Tibetan Plateau Agricultural Processing Key Laboratory,Qinghai Academy of Agriculture and Forestry Sciences,Xining 810016,China;Laboratory for Research and Utilization of Qinghai Tibet Plateau Germplasm Resources,Xining 810016,China)

机构地区：[1]青海大学农林科学院,青海西宁810016 [2]青海省农林科学院,青海省青藏高原农产品加工重点实验室,青海西宁810016 [3]青藏高原种质资源研究与利用实验室,青海西宁810016

出　　处：《食品工业科技》2022年第24期460-468,共9页Science and Technology of Food Industry

基　　金：国家自然基金项目(31960454);青海省农林科学院创新基金项目(2021-NKY-01);青海省创新平台建设专项项目(2022-ZJ-Y19,2022-ZJ-Y01)。

摘　　要：植物多酚是植物特有的次生代谢产物,主要存在于植物体的果实、根、皮与叶等组织器官中,具有抗氧化活性、抑菌活性、抗癌活性、抗炎活性、抗肥胖及调节血糖、血脂等功效,其中植物多酚的抑菌作用已广泛应用于食品保鲜防腐等方面,引起了国内外学者的研究兴趣,已成为当前的研究热点。为此,本文从植物多酚生理活性、抑菌机理及在部分食品中应用的研究现状进行了综述,并展望植物多酚的未来研究方向,为植物多酚的研究和利用提供一定的参考价值。Plant polyphenols are plant-specific secondary metabolites,which mainly exist in the tissues and organs of plants such as fruits,roots,skins and leaves.Plant polyphenols have antioxidant activity,antibacterial activity,anti-cancer activity,anti-inflammatory activity,anti-obesity and regulating hyperglycemia and blood lipids.Among them,the antibacterial effect of plant polyphenols has been widely used in food preservation,which has aroused the research interest of scholars in domestic and overseas,and has become a current research hotspot.Therefore,the physiological activity,antibacterial mechanism and application of plant polyphenols are summarized.And the future research directions of plant polyphenols are also predicted.It would provide certain reference value for the research and utilization of plant polyphenols.

关 键 词：植物多酚 生理活性 抑菌机理 食品保鲜 应用 

分 类 号：TS201.2[轻工技术与工程—食品科学]