植物源性天然抗氧化剂的机理及其在食品保鲜中的应用  

Mechanism of Natural Plant-Derived Antioxidants and Their Application in Food Preservation

作　　者：王颖[1] 杜易潼 薛婉玉 李璇 于洁 边军仪 白骥骁 姜子涛[1,2] WANG Ying;DU Yi-tong;XUE Wan-yu;LI Xuan;YU Jie;BIAN Jun-yi;BAI Ji-xiao;JIANG Zi-tao(Tianjin Key Laboratory of Food Biotechnology,College of Biotechnology and Food Science,Tianjin University of Commerce,Tianjin 300134,China;School of Food Engineering,Tianjin Tianshi College,Tianjin 301700,China)

机构地区：[1]天津商业大学生物技术与食品科学学院,天津市食品生物技术重点实验室,天津300134 [2]天津天狮学院食品工程学院,天津301700

出　　处：《中国调味品》2023年第1期204-209,共6页China Condiment

基　　金：天津市自然科学基金资助项目(17JCQNJC02400,18JCYBJC96000);国家大学生创新创业训练计划项目(202110069002)。

摘　　要：逐渐兴起的养生理念使有着“无毒”“天然”“绿色”等热点词汇的植物源性天然抗氧化剂脱颖而出。植物源性抗氧化剂是一类来源于植物的天然抗氧化物质,与合成抗氧化剂相比具有天然、高效等特点,作为天然食品防腐剂被广泛应用于食品保鲜。文章主要针对常见的植物源性抗氧化剂的种类、作用机理以及它们在食品(如肉类、果蔬、酒类、豆类等)保鲜中的应用进行了综述。此外,还探讨了天然植物源性抗氧化剂的特点以及该领域亟待解决的问题,为植物源性抗氧化剂在食品保鲜中的良好应用前景提供了参考,奠定了理论基础。The gradual rise of concept of keeping in good health makes natural plant-derived antioxidants with“non-toxic”,“natural”,“green”and other hot words stand out.Plant-derived antioxidants are a kind of natural antioxidants from plants.Compared with synthetic antioxidants,they are more natural and more efficient.Therefore,they are widely used as natural food preservatives in food preservation.The types,mechanism and application of plant-derived antioxidants in food(such as meat,fruits and vegetables,wine,beans and so on)preservation are reviewed in this paper.In addition,the characteristics of natural plant-derived antioxidants and the problems to be solved in this field are also discussed,which provides references and lays a theoretical foundation for the good application prospect of plant-derived antioxidants in food preservation.

关 键 词：植物源性抗氧化剂 黄酮 多酚 精油 植酸 作用机理 食品保鲜 

分 类 号：TS202.3[轻工技术与工程—食品科学]