植物精油提取技术、生物活性及其在食品贮藏保鲜中的应用进展

Exploring plant essential oils:extraction,bioactivity,and applications in food preserva-tion and

植物精油是一类次生代谢产物,可通过蒸馏或萃取等方式从植物的种子、果实、根或叶片中提取获得,其成分主要包括萜烯类、醇类、醛类、酮类等,具有杀虫、抑菌和抗氧化等多种功能,被视为天然保鲜剂和抗氧化剂。综述了植物精油的提取技术,探讨了植物精油的生物活性,阐述了其在原粮及制品、果蔬、肉制品、水产品和其他食品贮藏方面的应用,剖析了植物精油在食品贮藏保鲜方面存在的挑战,并对其未来发展方向和应用前景进行了展望,旨在为植物精油在食品贮藏保鲜领域的应用提供科学依据。

Plant essential oils,a class of secondary metabolite derived from aromatic plants,which can be extracted from the seeds,fruits,roots,or leaves of plants through distillation or extraction.Plant essential oils possess a complex composition,generally including terpenes,alcohols,aldehydes,and ketones.Due to their insecticidal,antimicrobial,and antioxidant properties,they can be positioned as natural preservatives and effective antioxidants.This paper reviews the extraction techniques of plant essential oils,explores their biological activities,and discusses their applications in the storage of grains and their products,fruits,vegetables,meats,aquatic products,as well as other food products.It also analyzes the challenges faced by plant essential oils in the area of food preservation and prospects for future development,with the aim of providing a theoretical basis for their application of plant essential oils in the field of food storage and preservation.