植物源抑菌成分在食品工业中的应用现状

Plant Extracts as Food Antibacterial Agents--A review

近年来,食源性致病菌引发的食品安全问题越来越受到人们的关注.化学合成类食品抑菌剂因一定的毒副作用而存在健康风险,随着人民生活品质和安全环保理念的日益增强,寻求高效、绿色、安全、环保的天然抑菌剂已成为食品领域发展的必然趋势之一.本文系统综述了几种常用于食品中食源性致病菌抑菌的植物源天然成分的现代提取方法、抑菌机理、抑菌活性及其在食品工业保鲜领域中的应用.这将为新型植物源天然抑菌剂的开发提供参考,同时为保障食品安全及相关研究提供理论支撑.

In recent years,food safety problems caused by foodborne pathogens have attracted more and more attention.However,the chemosynthesis of food bacteriostatie agents has health risks,due to certain toxie and side effects.With the incressing improvement of people's quality of life and the concept of safety and environmental protection.it has become an inevitable trend of searching for efficient,green,safe,environmentally friendly natural antimicrobial agents in foods.This paper systematically summarizes the researches of several plant-derived natural components commonly used for bacteriostasis of foodborne pathogens,including modern extraction methods,antibacterial mechanism,antibacterial activity and the application as food preservation,to provide reference for the development of novel plant derived natural bacteriostatie agents.