植物精油的特性及其微胶囊制备在生鲜植物保鲜中的应用探究  

Study on the Characteristics of Plant Essential Oil and Its Microencapsulation Application in Fresh Plant Preservation

作　　者：何靖柳[1] 张秋霞 曾慧聪 刘杉 何缘 芦珂[1] HE Jingliu;ZHANG Qiuxia;ZENG Huicong;LIU Shan;HE Yuan;LU Ke(Ya’an Polytechnic College,Ya’an 625000,China;Chengdu Medical College,Chengdu 610500,China)

机构地区：[1]雅安职业技术学院,四川雅安625000 [2]成都医学院,四川成都610500

出　　处：《食品安全导刊》2022年第36期186-188,192,共4页China Food Safety Magazine

基　　金：雅安市重点科技计划项目(2020yyjskf12);雅安市重点科技计划项目(21KJJH0074);四川省大学生2022年创新训练项目;雅安职业技术学院高层次人才工作室。

摘　　要：本文对植物精油进行简要介绍,概述了植物精油的功能特性,包括抑菌性、杀虫驱虫性、抗氧化性等,重点综述了植物精油微胶囊的制备方法,包括复合凝聚法、原位聚合法和界面聚合法等,提出界面聚合法-聚氨酯微胶囊的高负载率、高安全性、简易化、可降解性更好,并对植物精油在生鲜植物保鲜方面的发展方向进行了展望。The plant essential oil was briefly introduced in this paper.The functional characteristics of plant essential oil were summarized,including bacteriostasis,insecticidal and insect repellent properties,antioxidant properties,etc.The preparation methods of microencapsulation of plant essential oil were emphatically summarized,including composite coagulation method,in-situ polymerization method and interfacial polymerization method.It was proposed that the interfacial polymerization-polyurethane microcapsules had high loading rate,high safety,simplicity and better degradability.The development direction of plant essential oil in the fresh plant preservation was prospected.

关 键 词：植物精油 功能特性 微胶囊 研究进展 

分 类 号：TS205[轻工技术与工程—食品科学] TS202.3[轻工技术与工程—食品科学与工程]