综述与专题评论

天然植物提取物的抑菌机理及其在果蔬保鲜中的应用

  • 李元政 ,
  • 胡文忠 ,
  • 萨仁高娃 ,
  • 龙娅 ,
  • 老莹 ,
  • 杨香艳 ,
  • 廖嘉
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  • 1大连民族大学 生命科学学院,辽宁 大连,116600
    2生物技术与资源利用教育部重点实验室,辽宁 大连,116600
    3大连理工大学 生命科学与技术学院,辽宁 大连,116024
硕士研究生(胡文忠教授为通讯作者,E-mail:hwz@dlnu.edu.cn)

收稿日期: 2019-01-21

  网络出版日期: 2019-08-20

基金资助

“十三五”国家重点研发计划项目(2016YFD0400903);国家自然科学基金项目(31471923,31172009);国家“十二五”科技支撑计划项目(2012BAD38B05)

Antimicrobial mechanisms of natural plant extracts and applications in preserving fruits and vegetables

  • LI Yuanzheng ,
  • HU Wenzhong ,
  • SAREN Gaowa ,
  • LONG Ya ,
  • LAO Ying ,
  • YANG Xiangyan ,
  • LIAO Jia
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  • 1College of Life Science, Dalian Minzu University, Dalian 116600, China
    2Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian 116600, China
    3College of Life Science and Biotechnology, Dalian University of Technology, Dalian 116024, China

Received date: 2019-01-21

  Online published: 2019-08-20

摘要

植物提取物是通过物理或化学分离提取方法而获得的一种或多种具有生物活性的物质,具有广谱的抗菌、杀菌和抗氧化作用,在动植物加工与贮藏保鲜中得到广泛应用。该文系统地将植物提取物按抑菌活性成分分为八类:生物碱类、有机酸类、挥发油类、黄酮类、多酚类、多糖类、皂苷类与单宁类,将植物提取物的抑菌机理概括为对细胞壁、细胞膜,DNA、蛋白质以及细胞内能量代谢过程共三方面的影响,并对其在果蔬保鲜中的应用进行总结,发现植物提取物在果蔬保鲜中的应用具有较高研究价值与开发前景,未来植物提取物可在食品贮藏保鲜包装技术与有效成分提取工艺等方面深入研究。该综述旨在为抑菌性植物提取物在食品保鲜与加工方面的研究与应用提供理论基础。

本文引用格式

李元政 , 胡文忠 , 萨仁高娃 , 龙娅 , 老莹 , 杨香艳 , 廖嘉 . 天然植物提取物的抑菌机理及其在果蔬保鲜中的应用[J]. 食品与发酵工业, 2019 , 45(14) : 239 -244 . DOI: 10.13995/j.cnki.11-1802/ts.020026

Abstract

Plant extracts are one or more bioactive substances obtained by physical or chemical separation and extraction methods, which have broad-spectrum antibacterial, bactericidal and antioxidant effects, and have been widely used in animal and plant product processing, storage and preservation. In this paper, plant extracts were systematically divided into eight categories according to their bacteriostatic active components, including alkaloids, organic acids, volatile oils, flavonoids, polyphenols, polysaccharides, saponins, and tannins. The bacteriostatic mechanisms of plant extracts have three aspects: cell wall and cell membrane, DNA and protein, and intracellular energy metabolism. Besides, applications of plant extracts in preserving fruits and vegetables were summarized, and it was found that this area has high research value and development prospect. In the future, plant extracts can be further studied for food storage and preservation packaging and technologies for extracting effective components. This review aimed to provide a theoretical basis for researching and applying bacteriostatic plant extracts in food preservation and processing.

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