摘要
芳香精油是重要的植物次生代谢物,药食应用历史悠久,因其多方面的生物活性,已引起人们对其在食品保藏领域替代化学防腐剂的极大兴趣。文中概述了芳香精油及其成分在采后果蔬、预切果蔬片、肉制品、乳制品和水产品等食品保鲜和贮藏领域中应用性和安全性研究的最新研究进展。许多研究表明,牛至、丁香、罗勒、胡荽、肉桂、百里香、薄荷、迷迭香、芥茉、芫荽、红根草等芳香精油以及丁子香酚、香芹酚、肉桂酸、己醛、草蒿脑、麝香草酚、香芹酮、肉桂醛、柠檬醛、香叶醇等单体成分具有优良的抗食源性腐败菌和致病菌活性。通过与食品生产前处理工艺、气调包装、配方优化等手段的结合,一些芳香精油及其成分显示出天然食品保藏剂良好的商用价值。
Essential oils are important secondary metabolites of aromatic plants used as edible and medical constituents for a long history. Using essential oils as substitutes for chemical preservatives based on their versatile bioactivities become more and more interesting. An overview on the current status of potential applications and safety issues of essential oils and their components was discussed including the function during the storage of postharvest fruits and vegetables, the improvement of shelf-life of minimally processed fruits, and preservation of fresh, processed meat, dairy and fish products. The results of numerous research indicated that many essential oils and their constituents have better antimicrobial activities against spoilage microbial species and food borne pathogens. Tthe major essential oils refer to oregano, clove, basil, coriander, cinnamon, thyme, mint, rosemary, mustard, cilantro, sage, and individual components include eugenol, carvacrol, cinnamic acid, hexanal, basil methyl chavicol, thymol, carvol, cinnamaldehyde, citral and geraniol. Some essential oils and aromatic compounds have an excellent commercial value in food preservation field when they were combined with the management of pre-treatment of raw material, modified atmosphere packaging or optimization of the components.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2005年第3期93-98,共6页
Food and Fermentation Industries
基金
国家自然科学基金资助项目 (No .30 370 1 51 )
