[1] 李燕君,孔维军,李梦华,等.植物精油抑制真菌及真菌毒素的研究进展[J].中草药, 2016, 47(11):2 011-2 018.
LI Y J, KONG W J, LI M H, et al.Advance in study on plant essential oils for their inhibitory effects on fungal growth and mycotoxin synthesis[J].Chinese qraditional and eerbal arugs, 2016, 47(11):2 011-2 018.
[2] BHAT R, RAI R V, KARIM A A.Mycotoxins in food and feed:Present status and future concerns [J].Comprehensive Reviews in Food Science and Food Safety, 2010, 9(1):57-81.
[3] CABRAL L D, FERNANDEZ P V,PATRIARCA A.Application of plant derived compounds to control fungal spoilage and mycotoxin production in foods [J].International Journal of Food Microbiology.2013, 166(1):1-14.
[4] CALO J R,CRANDALL P G,O'BRYAN C A, et al.Essential oils as antimicrobials in food systems-A review[J].Food Control, 2015, 54:111-119.
[5] BURT S.Essential oils:Their antibacterial properties and potential applications in foods-A review [J].International Journal of Food Microbiology, 2004, 94(3):223-253.
[6] PITT J I, MILLER J D.A Concise history of mycotoxin research [J].Journal of Agricultural and Food Chemistry, 2017, 65(33):7 021-7 033.
[7] KENSLER T W, ROEBUCK B D, WOGAN G N, et al.Aflatoxin:A 50-year odyssey of mechanistic and translational toxicology [J].Toxicological Sciences, 2011, 120:28-48.
[8] TURNER P C.The molecular epidemiology of chronic aflatoxin driven impaired child growth [J].Scientifica, 2013.DOI:10.1155/2013/152879.
[9] KOHIYAMA C,RIBEIRO M,MOSSINI S, et al.Antifungal properties and inhibitory effects upon aflatoxin production of Thymus vulgaris L.by Aspergillus flavus Link [J].Food Chemistry, 2015, 173:1 006-1 010.
[10] 杨术鹏.镰刀菌毒素及其隐蔽型形式的代谢研究[D].北京:中国农业大学,2016.
YANG S P.Study on the metabolism of fusarium toxins and its masked form [D].Beijing:China Agricultural University, 2016.
[11] PAYROS D, ALASSANE K I, PIERRON A, et al.Toxicology of deoxynivalenol and its acetylated and modified forms [J].Archives of Toxicology, 2016, 90(12):2 931-2 957.
[12] World Health Organization.Evaluation of Certain Contaminants in Food[M].Geneva:World Health Organization, 2017:1-166.
[13] MALLY A, DEKANT W.Mycotoxins and the kidney:Modes of action for renal tumor formation by ochratoxin A in rodents [J].Molecular Nutrition & Food Research, 2009, 53(4):467-478.
[14] BASILICO M Z,BASILICO J C.Inhibitory effects of some spice essential oils on Aspergillus ochraceus NRRL 3174 growth and ochratoxin a production [J].Letters in Applied Microbiology, 1999, 29(4):238-241.
[15] MALLY A, SOLFRIZZO M, DEGEN G H.Biomonitoring of the mycotoxin Zearalenone:Current state-of-the art and application to human exposure assessment [J].Archives of Toxicology, 2016, 90(6):1 281-1 292.
[16] MARIN S, VELLUTI A, RAMOS A J, et al.Effect of essential oils on zearalenone and deoxynivalenol production by Fusarium graminearum in non-sterilized maize grain [J].Food Microbiology, 2004, 21(3):313-318.
[17] 金昭.啤酒酿造过程中脱氧雪腐镰刀菌烯醇的初步研究[D].无锡:江南大学,2009.
JIN Z.Preliminary study on deoxynivalenol during beer brewing[D].Wuxi:Jiangnan University, 2009.
[18] BASSOLE I H N, JULIANI H R.Essential oils in combination and their antimicrobial properties [J].Molecules,2012, 17(4):3 989-4 006.
[19] JUGLAL S, GOVINDEN R, ODHAV B.Spice oils for the control of co-occurring mycotoxin-producing fungi [J].Journal of Food Protection, 2002, 65(4):683-687.
[20] SHARMA A, SHARMA N K, SRIVASTAVA A, et al.Clove and lemongrass oil based non-ionic nanoemulsion for suppressing the growth of plant pathogenic Fusarium oxysponun f.sp lycopersici[J].Industrial Crops and Products, 2018, 123:353-362.
[21] GILL T A, LI J, SAENGER M, et al.Thymol-based submicron emulsions exhibit antifungal activity against Fusarium graminearum and inhibit Fusarium head blight in wheat [J].Journal of Applied Microbiology, 2016, 121(4):1 103-1 116.
[22] 袁媛. 植物精油熏蒸控制玉米中真菌毒素的研究[D].北京:中国农业科学院,2013.
YUAN Y.Study on the fumigation of essential oils to control fungal toxins in corn [D].Beijing:Chinese Academy of Agricultural Sciences, 2013.
[23] SINGH G, MAURYA S, DELAMPASONA M P, et al.A comparison of chemical, antioxidant and antimicrobial studies of cinnamon leaf and bark volatile oils, oleoresins and their constituents [J].Food and Chemical Toxicology, 2007, 45(9):1 650-1 661.
[24] FERREIRA F M D, HIROOKA E Y, FERREIRA F D, et al.Effect of Zingiber officinale Roscoe essential oil in fungus control and deoxynivalenol production of Fusarium graminearum Schwabe in vitro[J].Food Additives and Contaminants Part a-Chemistry Analysis Control Exposure & Risk Assessment, 2018, 35(11):2 168-2 174.
[25] HEMALATHA T, UMAMAHESWARI T, SENTHIL R, et al.Efficacy of chitosan films with basil essential oil:Perspectives in food packaging [J].Journal of Food Measurement and Characterization, 2017, 11(4):2 160-2 170.
[26] KUMAR A, SHUKLA R, SINGH P, et al.Chemical composition, antifungal and antiaflatoxigenic activities of Ocimum sanctum L.essential oil and its safety assessment as plant based antimicrobial [J].Food and Chemical Toxicology, 2010, 48(2):539-543.
[27] 余伯良,罗惠波,周健,等.山苍子油抗霉菌及抑制黄曲霉产毒的有效成分研究[J].四川轻化工学院学报,2002(1):32-36.
YU B L, LUO H B, ZHOU J, et al.Study on the active ingredient of antibiotic activities of litsea cubeba oil on moulds and the effect on aflatoxin production[J].Journal of sichuan institute of light industry and chemical technology, 2002(1):32-36.
[28] 王新伟,杜会云,宋玉函,等.牛至油、香芹酚、柠檬醛和肉桂醛抗真菌研究[J].食品科技,2011,36(2):193-196;202.
WANG X W, DU H Y, SONG Y H, et al.Antimicrobial activity of oregano oil, carvacrol, citral and cinnamaldehyde[J].Food science and technology, 2011, 36(2):193-196;202.
[29] HYLDGAARD M, MYGIND T, MEYER R L.Essential oils in food preservation:Mode of action, synergies, and interactions with food matrix components [J].Frontiers in Microbiology, 2012,3:12.
[30] SWAMY M K, AKHTAR M S, SINNIAH U R.Antimicrobial properties of plant essential oils against human pathogens and their mode of action:An updated review [J].Evidence-Based Complementary and Alternative Medicine, 2016, 2016:3 012 462.
[31] GRIFFIN S G, WYLLIE S G, MARKHAM J L, et al.The role of structure and molecular properties of terpenoids in determining their antimicrobial activity [J].Flavour and Fragrance Journal, 1999, 14(5):322-332.
[32] TROMBETTA D, CASTELLI F, SARPIETRO M G, et al.Mechanisms of antibacterial action of three monoterpenes [J].Antimicrobial Agents and Chemotherapy, 2005, 49(6):2 474-2 478.
[33] ULTEE A, BENNIK M H J, MOEZELAAR R.The phenolic hydroxyl group of carvacrol is essential for action against the food-borne pathogen Bacillus cereus[J].Applied and Environmental Microbiology, 2002, 68(4):1 561-1 568.
[34] 罗曼.天然抗菌香精油筛选及主要抗菌成分研究[D].武汉:武汉大学,2004.
LUO M.Study on the screening of natural antibacterial essential oil and its main antibacterial components [D].Wuhan:Wuhan University, 2004.
[35] SUN Q, SHANG B, WANG L, et al.Cinnamaldehyde inhibits fungal growth and aflatoxin B-1 biosynthesis by modulating the oxidative stress response of Aspergillus flavus [J].Applied Microbiology and Biotechnology, 2016, 100(3):1 355-1 364.
[36] BAKKALI F, AVERBECK S, AVERBECK D, et al.Biological effects of essential oils-A review [J].Food and Chemical Toxicology, 2008, 46(2):446-475.
[37] 李金寒,商博,梁丹丹,等.活性氧在柠檬醛抑制黄曲霉产毒过程中的作用[J].核农学报,2016,30(7):1 316-1 322.
LI J H, SHANG B, LIANG D D, et al.ROS-related mechanism for citral-induced inhibition of aflatoxin [J].Journal of Nuclear Agricultural Sciences, 2016, 30(7):1 316-1 322.
[38] JIANG Y, WU N, FU Y J,et al.Chemical composition and antimicrobial activity of the essential oil of Rosemary [J].Environmental Toxicology and Pharmacology, 2011, 32(1):63-68.
[39] BAYDAR H,SAGDIC O,OZKAN G,et al.Antibacterial activity and composition of essential oils from Origanum, Thymbra and Satureja species with commercial importance in Turkey[J].Food Control,2004,15(3):169-172.
[40] LIANG D D, XING F, SELVARAJ J N, et al.Inhibitory effect of cinnamaldehyde, citral, and cugenol on aflatoxin biosynthetic gene expression and aflatoxin B-1 biosynthesis in Aspergillus flavus [J].Journal of Food Science, 2015, 80(12):2 917-2 924.
[41] GHOSH V, MUKHERJEE A, CHANDRASEKARAN N.Eugenol-loaded antimicrobial nanoemulsion preserves fruit juice against, microbial spoilage [J].Colloids and Surfaces B-Biointerfaces, 2014, 114:392-397.
[42] DWIVEDY A K, KUMAR M, UPADHYAY N, et al.Plant essential oils against food borne fungi and mycotoxins [J].Current Opinion in Food Science, 2016, 11:16-21.
[43] 袁媛,邢福国,刘阳.植物精油抑制真菌生长及毒素积累的研究[J].核农学报,2013,27(8):1 168-1 172.
YUAN Y, XING F G, LIU Y.Role of essential oils in the inhibition of fungal growth and mycotoxin accumulation[J].Journal of Nuclear Agricultural Sciences, 2013, 27(8):1 168-1 172.
[44] KALAGATUR N K, MUDILI V, KAMASANI J R, et al.Discrete and combined effects of Ylang-Ylang (Cananga odorata) essential oil and gamma irradiation on growth and mycotoxins production by Fusarium graminearum in maize [J].Food Control, 2018, 94:276-283.
[45] KALAGATUR N K, KAMASANI J R, SIDDAIAH C, et al.Combinational inhibitory action of Hedychium spicatum L.essential oil and gamma-radiation on growth rate and mycotoxins content of Fusarium graminearum in maize:Response surface methodology [J].Frontiers in Microbiology, 2018,9:1 511.
[46] 徐仕翔.月桂精油及其复合保鲜方法对樱桃番茄采后病害抑制效果的研究[D]:杭州:浙江大学,2016.
XU S X.Effect of laurus nobilis essential oil and its composite preservation method on the postharvest disease of cherry tomato[D].Hangzhou:Zhejiang University, 2016.
[47] 范小静,闫合,李昂,等.柠檬油微乳剂研制及对圣女果的采后保鲜效果研究[J].河北农业大学学报,2018,41(4):56-61.
FAN X J, YAN H, LI A, et al.Study on the lemon essential oil micro emulsion and the preservation effects on postharvest cherry tomato fruits[J].Journal of Hebei Agricultural University, 2018, 41(4):56-61.
[48] 赵亚珠,郝晓秀,孟婕,等.百里香精油抗菌包装纸箱对草莓保鲜效果的影响[J].食品与发酵工业,2020,46(11):258-263.
ZHAO Y Z, HAO X Z MENG J, et al.Effect of antimicrobial packaging cartons coated with thyme essential oil on quality and shelf life of strawberries [J].Food and Fermentation Industries, 2020, 46(11):258-263.
[49] WU D H, LU J, ZHONG S, et al.Effect of chitosan coatings on physical stability, antifungal and mycotoxin inhibitory activities of lecithin stabilized cinnamon oil-in-water emulsions [J].LWT-Food Science and Technology, 2019, 106:98-104.
[50] 冯文旭,吴殿辉,蔡国林,等.精油纳米乳液对禾谷镰刀菌的抑制作用[J].食品与发酵工业,2020,46(9):94-100.
FENG W X, WU D H, CAI G Q, et al.The inhibitory effect of essential oil nanoemulsions on fusarium graminearum[J].Food and Fermentation Industries, 2020, 46(9):94-100.
[51] KALAGATUR N K, GHOSH O S N, SUNDARARAJ N, et al.Antifungal activity of chitosan nanoparticles encapsulated with Cymbopogon martinii essential oil on plant pathogenic fungi Fusarium graminearum [J].Frontiers in Pharmacology, 2018, 9:610.
[52] 冯可, 胡文忠, 徐永平, 等.植物精油的抑菌活性及在鲜切果蔬中的应用[J].食品工业科技,2015,36(15):382-385;389.
FENG K, HU W Z, XU Y P, et al.Antibacterial activity of plant essential oil and the application in fresh cut fruits and vegetables [J].Science and Technology of Food Industry, 2015, 36(15):382-385;389.