香辛料精油提取工艺、抑菌活性及开发应用的研究进展

Research Progress on Extraction Technology,Antibacterial Activity,Development and Application of Essential Oils from Spices

八角茴香、小茴香、花椒、丁香、肉桂等天然香辛料带有特殊的香味,是复合调味品的配料之一,可在食品中起到抑菌、保鲜效果,具有广阔的应用范围和良好的发展前景。然而精油成分受热易分解的问题,使得其提取工艺仍需优化。文章通过总结近年来国内外的文献报道,综述了以八角茴香、小茴香、花椒、丁香、肉桂为代表的香辛料精油在提取工艺、抑菌活性及开发应用等方面的研究进展,重点阐述了香辛料精油的抑菌活性以及在食品保鲜等方面的应用。对其应用前景进行展望,以期对香辛料精油以后的研究开发和推广应用等方面有所助益。

Natural spices such as star anise,fennel,Zanthoxylum bungeanum,clove and cinnamon have special fragrance,are one of the ingredients of compound condiments,they play an antimicrobial and fresh-keeping effect in food,and have broad application scope and good development prospect.However,the extraction process of essential oils still needs to be optimized because they are easy to decompose when heated.Through summarizing the literature reports at home and abroad in recent years,this paper summarizes the research progress of essential oils from spices represented by star anise,fennel,Zanthoxylum bungeanum,clove and cinnamon in the aspects of extraction technology,antimicrobial activity,development and application,and focuses on the antimicrobial activity of essential oils from spices,as well as the application in food preservation.The application prospect of essential oils from spices is prospected in order to be helpful for the future research,development,popularization and application of essential oils from spices.