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食品与发酵工业  2021, Vol. 47 Issue (10): 259-264    DOI: 10.13995/j.cnki.11-1802/ts.025500
  综述与专题评论 本期目录 | 过刊浏览 | 高级检索 |
植物多酚的主要抑菌机制及在水产品保鲜中的应用研究进展
蓝蔚青1,2, 赵欣宇1, 刘嘉莉1, 梅俊1,2, 谢晶1,2*
1(上海海洋大学 食品学院,上海, 201306)
2(上海水产品加工及贮藏工程技术研究中心, 食品科学与工程国家级实验教学示范中心(上海海洋大学),上海, 201306)
Main antimicrobial mechanism of plant polyphenols and its research progress in the preservation of aquatic products
LAN Weiqing1,2, ZHAO Xinyu1, LIU Jiali1, MEI Jun1,2, XIE Jing1,2*
1(College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China)
2(Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai 201306, China)
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摘要 植物多酚是植物特有的次生代谢产物,主要存在于植物体的果实、皮、根与叶等组织器官中,具有抗氧化与清除自由基、抑菌消炎、抗病毒、抗癌、抗心脑血管疾病等功效。由于其来源丰富,成分天然且功效多样,植物多酚的研究引起了全球的广泛关注。该文在比较了水产品常用保鲜方式与主要优缺点的基础上,阐明了生物保鲜的优势所在,综述了植物源生物保鲜剂中植物多酚的抑菌机制及在水产品保鲜中的应用研究进展,提出存在问题与解决办法,并展望了植物多酚的发展前景。
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蓝蔚青
赵欣宇
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梅俊
谢晶
关键词:  植物多酚  抑菌机制  水产品  保鲜    
Abstract: Plant polyphenols are plant-specific secondary metabolites, which mainly presented in the tissues and organs of plants such as fruits, skins, roots and leaves. Plant polyphenols have antioxidative, free radicals scavenging, antibacterial, anti-inflammatory, antiviral, anti-cancer and anti-cardio-cerebrovascular diseases activities. Because of its rich sources, natural ingredients and diverse effects, the research on plant polyphenols has attracted widespread attention. Based on the comparison of main advantages and disadvantages of common preservation methods in aquatic products, the advantages of biological preservation were clarified in this paper, the main antimicrobial mechanism of plant polyphenols in plant-derived biological preservatives and the research progress of their application in the preservation of aquatic products were reviewed, the existing problems and solutions were proposed. The developmental trend of plant polyphenols was also put forward.
Key words:  plant polyphenols    antimicrobial mechanism    aquatic products    preservation
收稿日期:  2020-08-27      修回日期:  2020-10-10           出版日期:  2021-05-25      发布日期:  2021-06-17      期的出版日期:  2021-05-25
基金资助: 国家自然科学基金面上项目(31972142);现代农业产业技术体系建设专项(CARS-47-G26);上海水产品加工及贮藏工程技术研究中心能力提升项目(19DZ2284000)
作者简介:  博士,高级工程师(谢晶教授为通讯作者,E-mail:jxie@shou.edu.cn)
引用本文:    
蓝蔚青,赵欣宇,刘嘉莉,等. 植物多酚的主要抑菌机制及在水产品保鲜中的应用研究进展[J]. 食品与发酵工业, 2021, 47(10): 259-264.
LAN Weiqing,ZHAO Xinyu,LIU Jiali,et al. Main antimicrobial mechanism of plant polyphenols and its research progress in the preservation of aquatic products[J]. Food and Fermentation Industries, 2021, 47(10): 259-264.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.025500  或          http://sf1970.cnif.cn/CN/Y2021/V47/I10/259
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