食品天然防腐剂及其应用研究进展  

Research Progress on Natural Food Preservatives and Their Applications

作　　者：张彤 杨忠仁 张凤兰 ZHANG Tong;YANG Zhong-ren;ZHANG Feng-lan(Key Laboratory of Germplasm Resources and Germplasm Innovation of Wild Endemic Vegetables in Inner Mongolia,College of Horticulture and Plant Protection,Inner Mongolia Agricultural University,Hohhot 010018,China)

机构地区：[1]内蒙农业大学园艺与植物保护学院/内蒙古自治区野生特有蔬菜种质资源与种质创新重点实验室,呼和浩特010018

出　　处：《中国调味品》2024年第4期206-211,220,共7页China Condiment

基　　金：国家自然科学基金项目(31760081);内蒙古自治区种业科技创新重大示范工程“揭榜挂帅”项目(2022JBGS0028);内蒙古自治区直属高校基本科研业务费项目——种业振兴领军人才专项基金(BR22-11-06)。

摘　　要：天然防腐剂主要从植物、动物和微生物中提取分离,其在食品中的应用提高了食品的安全性并延长了其保质期。文章阐述了天然防腐剂的类别和作用机理,以及天然防腐剂在食品加工中的应用,以期为食品天然防腐剂的研究和发展提供参考。Natural preservatives are mainly extracted and separated from plants,animals and microorganisms,and their applications in food have improved the safety of food and extended its shelf life.In this paper,the types and action mechanism of natural preservatives,and the applications of natural preservatives in food processing are expounded,in order to provide references for the research and development of natural food preservatives.

关 键 词：天然防腐剂 食品安全 食品加工 保质期 作用机理 

分 类 号：TS202.3[轻工技术与工程—食品科学]