食品中天然防腐剂的研究进展  

Research Progress of Natural Preservatives in Food

作　　者：曹兆玉 CAO Zhaoyu(Boxing County Comprehensive Inspection and Testing Center,Boxing 256500,China)

机构地区：[1]博兴县综合检验检测中心,山东博兴256500

出　　处：《食品安全导刊》2024年第27期147-149,共3页China Food Safety Magazine

摘　　要：随着生活水平的提高,人们对食品安全与食品保鲜的要求日益提高。化学防腐剂虽能延长食品保质期,但长期使用可能给人们带来健康风险,如致癌性、过敏反应等。因此,寻找安全、有效的天然防腐剂已成为研究热点。天然防腐剂来源于植物、动物和微生物,具备良好的抗菌和抗氧化性能,应用前景广阔。然而,其在实际应用中仍面临稳定性差、成本高等挑战。本文综述了天然防腐剂的研究进展,旨在为天然防腐剂的进一步开发和应用提供参考。With the improvement of living standards,people’s requirements for food safety and food preservation are increasing.Although chemical preservatives can extend the shelf life of food,long-term use may bring health risks to people,such as carcinogenicity and allergic reactions.Therefore,finding safe and effective natural preservatives has become a research hotspot.Natural preservatives come from plants,animals and microorganisms,have good antibacterial and antioxidant properties,and have broad application prospects.However,they still face challenges such as poor stability and high cost in practical applications.This article reviews the research progress of natural preservatives,aiming to provide a reference for the further development and application of natural preservatives.

关 键 词：食品 天然防腐剂 植物提取物 抗菌 

分 类 号：TS202.3[轻工技术与工程—食品科学]