摘要
肉桂精油具有优良的抑菌和抗氧化活性,因此其作为一类天然安全的植物抑菌剂和抗氧化剂,在日常的食品保鲜中具有非常广阔的应用前景。文章分析了不同生长环境、不同提取部位和不同提取方法得到的肉桂油的主要化学成分和含量,综述了肉桂油的抗菌、抗氧化性及其在食品保鲜中的应用,为肉桂精油进一步的开发和应用提供了参考。
Cinnamon essential oil has excellent antibacterial and antioxidant activities,so it has a very broad application prospect in the daily food preservation as a kind of natural and safe plant antibacterial agent and antioxidant.In this paper,the main chemical components and content of cinnamon oil obtained from different growing environment,different extraction parts and different extraction methods are analyzed.The antimicrobial and antioxidant properties of cinnamon oil and its application in food preservation are summarized,which has provided reference for the further development and application of cinnamon oil.
作者
王秋亚
马艳阳
WANG Qiu-ya;MA Yan-yang(College of Chemistry and Materials,Weinan Normal University,Weinan 714099,China)
出处
《中国调味品》
CAS
北大核心
2020年第3期183-187,共5页
China Condiment
基金
国家自然科学基金项目(21503150)
渭南师范学院校级人才项目(17ZRRC04)
关键词
肉桂精油
成分分析
抑菌
抗氧化
食品保鲜
应用
essential oil of cinnamon
component analysis
bacteriostasis
antioxidation
food preservation
application
