摘要
芳香植物精油普遍具有良好的抗菌能力,是潜在的天然抗菌剂。本文概述山苍子、肉桂、丁香、辣木、百里香、鼠尾草、孜然、八角茴香、牛至、花椒、大蒜等24种精油的主要化学成分、抗菌作用对象和抗菌机理,并对香芹酚、肉桂醛、百里香酚、丁香酚、柠檬醛、柠檬烯等6种精油单体成分对不同微生物的抗菌作用进行分析。
Aromatic plant essential oils generally have good antibacterial properties and are potential natural antibacterial agents.The article reviews the main chemical components,antibacterial objects and antibacterial mechanism of 24 essential oils including Litsea cubeba(Lour.) Pers,Cinnamomum cassia Presl,Syringa Linn,Moringa oleifera Lam,Thymus mongolicus Ronn,Salvia japonica Thunb,Cuminum cyminum L,Illicium verum,Origanum vulgare L.,Zanthoxylum bungeanum Maxim,Allium sativum L.,etc.Detailed analysis of the antibacterial mechanism of 6 essential oil monomer components including carvacrol,cinnamaldehyde,thymol,eugenol,citral,and limonene were carried out against different microorganisms.
作者
高永生
金斐
朱丽云
赵前
徐晓晖
Gao Yongsheng;Jin Fei;Zhu Liyun;Zhao Qian;Xu Xiaohui(College of Life Science,China Jiliang University,Aromatic Engineering Technology Research and Development Center,Hangzhou 310018;Anhui Hanfang Biontechnology Co.,Ltd.,Huaibei 235000,Anhui)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2022年第1期376-388,共13页
Journal of Chinese Institute Of Food Science and Technology
基金
浙江省自然科学基金项目(LY20C200004)
国家市场监督管理总局科技计划项目(S2020MK 990)。
关键词
植物精油
活性成分
抗菌机理
plant essential oils
active components
antimicrobial mechanism
