新型天然植物精油纳米制剂在食品保藏中的 研究及应用进展  

Research and Application Progress of Nano Formvlations of New Natural Plant Essential Oil in Food Preservation

作　　者：易庆琳 张宏源 武丹瑛 陶思琪 李秋 魏文毅[1] 韩齐 YI Qinglin;ZHANG Hongyuan;WU Danying;TAO Siqi;LI Qiu;WEI Wenyi;HAN Qi(Heilongjiang Bayi Agricultural University,Daqing,Heilongjiang 163700,China;Suihua Green Food Development Center,Suihua,Heilongjiang 152000,China)

机构地区：[1]黑龙江八一农垦大学,黑龙江大庆163700 [2]绥化市绿色食品发展中心,黑龙江绥化152000

出　　处：《农产品加工》2024年第6期86-90,96,共6页Farm Products Processing

基　　金：黑龙江省大学生创新创业训练计划项目(S202210223037);黑龙江省大学生创新创业训练计划项目(202210223050);黑龙江八一农垦大学引进人才科研启动计划资助项目(XYB201803);黑龙江八一农垦大学“青年创新人才”项目(CXRC2017012)。

摘　　要：天然植物精油具有芳香气味、低毒和良好的抑菌及抗氧化性能,但植物精油高挥发性、不稳定性等物理特性导致其与包装材料结合时损失率较高。采用纳米材料包载植物精油可增强其稳定性,通过缓释作用显著提高精油抑菌及保鲜功效。概述了植物精油的主要化学成分和生物学活性及其抑菌和抗氧化作用,综述了近年国内外针对精油纳米制剂的研究及其在食品包装、食品保藏中的应用,进一步比对不同植物精油及其纳米制剂对果蔬类、肉类及水产类食品的保藏效果,并对未来精油结合新型包装材料在食品保藏中的应用作出构想,为延长食品货架期提供理论支持。Natural plant essential oil has received cumulative interest because of its aromatic odour,low toxicity,and potential antibacterial and antioxidant properties.However,the utilization rate of essential oils in packaging materials is relatively low due to its high volatility and instability.The application of nano-materials to encapsulate essential oils has been reported to improve their stability.Antimicrobial activity and food preserve functions can be enhanced with sustained-release properties of nano-materials.In this review,the main chemical constituents,biological activities,and antibacterial and antioxidant effects of plant essential oils were summarized,especially for the recent researches conducted worldwide on essential oil nano-capsules and their applications in food packaging and food storage.The preservation efficacy of various plant essential oils and their nano-capsules on fruits and vegetables,meat and aquatic foods were further compared.The future application of essential oil combined with new packaging materials in food preservation was proposed.

关 键 词：天然植物精油 纳米包装材料 抑菌 抗氧化 食品保藏 

分 类 号：TQ461[化学工程—制药化工]