| 邹雪莲，莫文凤，蒙佑婵，赵小妮，罗晓妮，陆登俊*.精油的提取及其在食品抗菌中的应用[J].海南师范大学学报自科版,2022,35(4):419-424 |
| 精油的提取及其在食品抗菌中的应用 |
| Extraction of Essential Oil and Its Application in Food Antibacteria |
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| DOI： |
| 中文关键词: ：精油 提取方法 抗菌保鲜 |
| 英文关键词: essential oils extraction method antibacterial preservation |
| 基金项目:广西大学“大学生创新创业训练计划”资助项目（202010593204） |
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| 中文摘要: |
| 食品富含营养物质，给微生物的生长提供了良好的环境条件。食品腐败变质导致的食
物浪费现象严重，迫切需要一种安全无毒的抗菌保鲜方法。精油是一种无毒可降解、具有广谱抗
菌性的天然活性物质，被广泛应用于食品包装和保鲜领域。本文综述了精油的特性和提取方法，
总结了精油在粮油食品、肉类食品、蛋类制品、奶类制品、果蔬和水产品中的应用现状，为利用精油
的抗菌保鲜功能提供参考。 |
| 英文摘要: |
| Food is rich in nutrients, which provides a good environment for the growth of microorganisms. The phenome⁃
non of food waste caused by food spoilage is serious, and a safe and non-toxic antibacterial preservation method is urgently
needed. Essential oil is a kind of natural active substance with broad-spectrum antibacterial activity and is non-toxic and
degradable. It is widely used in food packaging and preservation. In this paper, the characteristics and extraction methods
of essential oil were generalized, and the application status of essential oil in cereals and oils, meat, egg products, dairy
products, fruits and vegetables, aquatic products was summarized, to provide references for making use of the antibacterial
and fresh-keeping function of essential oil. |
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