植物精油的抑菌作用研究进展

Progress on Antimicrobial Effects of Plant Essential Oil

近年来,随着细菌/真菌感染率大幅度上升,食源性疾病的全球发病率不断增多,而伴随致病菌耐药性的出现,现有抗菌药物的抑菌效果越来越有限,并对机体产生较大的毒副作用。精油系植物提取物的主要有效组分具有抗炎、抗病毒、抗氧化、抗肿瘤和抗菌等多重药理作用,其显著的抗细菌和抗真菌活性对于解决食品中日渐增多的耐药性细菌/真菌感染问题有着重要意义。论文对植物精油抑菌作用进行阐述,并详细地分析精油主要成分含量的影响因素,为更好的利用精油提供参考,同时为保障食品安全及相关研究提供科学依据。

With the significant rising of the rate of the bacterial/fungal infection,the global morbidity of food-borne disease has increased constantly in recent years.However,due to the bacterial/fungal resistance to drugs,antimicrobial effect of antibacterial drugs today is becoming more and more limited,and it also has strongly toxic influence to body.Essential oil is one of the main active ingredient of plant’s extracts,it has multiple pharmacological effects on the anti-inflammation,antivirus,antioxidation,anti-cancer and antimicrobials.Especially it has a great significance to treat the bacterial/fungal infections in the food with the antibacterial and antifungal activity.The progress on the bacteriostasis of essential oil was expounded,and the factors affecting the content of essential oil were analyzed in detail,which can provide reference for better use of essential oil,and for ensuring food safety and related research.