调味香料丁香精油的生物活性及其在食品保鲜中的应用研究进展

Research Progress on the Bioactivity of Clove Essential Oil and Its Application in Food Preservation

调味香料丁香精油已被许多国家和地区作为食品防腐剂广泛应用,其抑菌防腐效果甚至超过化学合成防腐剂且通常优于其他植物精油。从丁香精油的生物活性出发,重点介绍了其抑菌性及抗氧化性,并探讨了这两种性质的作用机理。其次,通过对国内外研究现状的分析和总结,综述了丁香精油在果蔬、肉制品、豆制品、水产品等领域的应用研究进展。丁香精油虽已广泛应用于食品行业,但它的易挥发性和不稳定性导致其应用时难以维持长久的防腐效果,低溶解度又使得其不易使用和添加,提高丁香精油的溶解度和稳定性是今后值得关注的问题。目前,微胶囊技术的应用有望解决丁香精油难溶于水及其稳定性较差等问题,从而拓展其在食品保鲜领域的应用范围。

Clove essential oil has been widely used as a food preservative in many countries and regions.Its antibacterial and antiseptic effect even exceeds that of chemical synthetic preservatives and is usually superior to other plant essential oils.Based on the bioactivity of clove essential oil,this paper focuses on the bacteriostatic and antioxidant properties,and discusses the mechanism of these two properties.Secondly,through the analysis and summary of the research status at home and abroad,the research progress on the application of clove essential oil in fruits,vegetables,meat products,bean products and aquatic products is reviewed.Although clove essential oil has been widely used in the food industry,its volatility and instability lead to its long-term anticorrosive effect when being applied.Low solubility makes it is difficult to use and add,and the solubility and stability of clove essential oil are worthy of attention in the future.At present,the application of microencapsulation technology is expected to solve the problem that clove essential oil is insoluble in water and its stability is poor,so as to expand its application in food preservation.