| 植物精油的抗菌特性及在食品工业中应用研究新进展 |
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| 引用本文： | 疏秀林,施庆珊,欧阳友生,陈仪本.植物精油的抗菌特性及在食品工业中应用研究新进展[J].生物技术,2006,16(6):89-92. |
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| 作者姓名： | 疏秀林 施庆珊 欧阳友生 陈仪本 |
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| 作者单位： | 广东省微生物研究所,广东省菌种保藏与应用重点实验室,广东,广州,510070 |
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| 摘 要： | 概述了植物精油和其单组分的来源、安全性评价、抗菌性能以及在食品工业上应用研究的新进展。并简要讨论了在食品应用中,食物中脂肪、蛋白、水、盐、pH等含量以及外在条件如包装、精油的添加形态和病菌的特性对植物精油的抗菌活性的影响。
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| 关 键 词： | 植物精油 来源 安全性评价 抗菌特性 食品 |
| 文章编号： | 1004-310X（2006）06-0089-04 |
| 收稿时间： | 2006-08-23 |
| 修稿时间： | 2006-10-08 |
New Developments of the Antimicrobial Activities of Essential Oils and Its Application in Food Industry |
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| SHU Xiu-lin,SHI Qing-shan,OUYANG You-sheng,CHEN Yi-ben.New Developments of the Antimicrobial Activities of Essential Oils and Its Application in Food Industry[J].Biotechnology,2006,16(6):89-92. |
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| Authors: | SHU Xiu-lin SHI Qing-shan OUYANG You-sheng CHEN Yi-ben |
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| Institution: | Guangdong Institute of Microbiology, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangzhou 510070, China |
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| Abstract: | This paper provides an overview of the plant source,safety issues,antimicrobial activities of essential oils and their components,and the new developments of their application in food science.The effect of the intrinsic properties of the food(fat/protein/water content,pH),and the extrinsic determinants(temperature,packaging in vacuum/gas/air,the form of the essential oil,characteristics of microorganisms) to the antimicrobial activities of the essential oil were also discussed,when applied in food industry. |
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| Keywords: | essential oil the plant source safety issues antimicrobial activities food |
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