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食品与发酵工业  2021, Vol. 47 Issue (1): 303-308    DOI: 10.13995/j.cnki.11-1802/ts.024857
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植物源天然防腐剂应用及抑菌机理研究现状
杨连战, 李言, 钱海峰, 张晖, 齐希光, 王立*
(江南大学 食品学院,江苏 无锡 214122)
Research progress on application and antibacterial mechanism of natural plant preservatives
YANG Lianzhan, LI Yan, QIAN Haifeng, ZHANG Hui, QI Xiguang, WANG Li*
(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China)
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摘要 植物源天然防腐剂是一类从植物中提取出来的抑菌物质,天然绿色,是理想的抑菌防腐资源。我国食品行业正朝着营养健康的方向发展,消费者对食品安全的追求,都使得天然防腐剂的需求不断提升。该文综述了植物源天然防腐剂在动物性、水产、植物性和面制食品领域的应用现状及其抑菌机理,以期为植物源天然防腐剂在食品工业中的广泛应用提供思路。
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杨连战
李言
钱海峰
张晖
齐希光
王立
关键词:  天然防腐剂  植物源  抑菌机理    
Abstract: Natural plant preservatives are antibacterial substances extracted from different kinds of plants and used as ideal antibacterial and antiseptic resources. As the nutritional and healthy trend of food industry and healthy consideration by consumers, the demand for natural plant preservatives increase rapidly. In this review, the application of natural plant preservatives in animal products, aquatic products, vegetable produces, and wheat-based products are reviewed. Meanwhile, the potential antibacterial mechanisms are discussed, which is helpful to broaden the application of natural plant preservatives in food industry.
Key words:  natural preservatives    plant source    antibacterial mechanism
收稿日期:  2020-06-26      修回日期:  2020-07-16                发布日期:  2021-02-03      期的出版日期:  2021-01-15
基金资助: 国家自然科学基金项目(32072254,31471617);现代农业产业技术体系专项资金资助项目(CARS-08-G19);江苏省六大人才高峰项目(NY-119)
作者简介:  硕士研究生(王立教授为通讯作者,E-mail:wl0519@163.com)
引用本文:    
杨连战,李言,钱海峰,等. 植物源天然防腐剂应用及抑菌机理研究现状[J]. 食品与发酵工业, 2021, 47(1): 303-308.
YANG Lianzhan,LI Yan,QIAN Haifeng,et al. Research progress on application and antibacterial mechanism of natural plant preservatives[J]. Food and Fermentation Industries, 2021, 47(1): 303-308.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.024857  或          http://sf1970.cnif.cn/CN/Y2021/V47/I1/303
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