樟科植物精油的研究进展  

Research Progress on Essential Oils from Lauraceae Plants

作　　者：杜易潼 王颖[1] 薛婉玉 范宇鑫 姜子涛[1,2] DU Yitong;WANG Ying;XUE Wanyu;FAN Yuxin;JIANG Zitao(School 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300134 [2]天津天狮学院食品工程学院,天津301700

出　　处：《食品科学》2023年第13期346-359,共14页Food Science

基　　金：天津市自然科学基金项目(17JCQNJC02400,18JCYBJC96000);国家级大学生创新创业训练计划项目(202110069002,202210069014)。

摘　　要：樟科植物种类繁多且在我国分布广泛,其植物精油具有抑菌、抗氧化、驱虫等多种生物活性,是理想的天然保鲜剂、有效的抗氧化剂及绿色的驱虫剂,因此具有一定的研究意义和广阔的应用前景。本文综述生长周期、提取部位、提取方法、地理环境等因素对樟科植物精油主要成分的影响,重点分析樟科植物精油抑菌、抗氧化、驱虫等方面的生物活性及作用机理。此外,总结樟科植物精油在食品包装与保鲜中常见的可食用涂膜、微胶囊包埋、纳米乳液技术,旨在为樟科植物精油在食品保鲜领域的应用提供理论依据。There are various species of plants in the Lauraceae family,and these plants are widely distributed in China.Their essential oils have many biological activities,such as bacteriostatic,antioxidant and insect repellent activities and are ideal natural preservatives,effective antioxidants,and green insect repellents.Therefore,they are of research significance and have broad application prospects.The effects of the growth cycle,plant parts,extraction methods,and geographical environment on the major components of essential oils from Lauraceae plants(LEO)are reviewed with a focus on the antimicrobial,antioxidant and insect repellent activities and mechanisms of LEO.In addition,common edible coatings,microencapsulation,and nano-emulsion technologies based on LEO for food packaging and preservation are summarized.We hope that this review will provide a theoretical basis for the application of LEO in food preservation.

关 键 词：樟科植物精油 抑菌 抗氧化 作用机理 食品保鲜应用 

分 类 号：TS201.6[轻工技术与工程—食品科学]