| 板栗加工副产物抑菌作用的研究进展 |
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| 引用本文： | 刘袆帆,李妍馥,庄储仲,马路凯,钟玉鸣,肖更生,王琴,余元善,余强,林文渊.板栗加工副产物抑菌作用的研究进展[J].现代食品科技,2022,38(1):390-397. |
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| 作者姓名： | 刘袆帆 李妍馥 庄储仲 马路凯 钟玉鸣 肖更生 王琴 余元善 余强 林文渊 |
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| 作者单位： | （1.仲恺农业工程学院轻工食品学院，广东省岭南特色食品科学与技术重点实验室，广东广州 510225）;（2.广东省农业科学院蚕业与农产品加工研究所,广东省农产品加工重点实验室，广东广州 510610）;（3.南昌大学食品学院，食品科学与技术国家重点实验室，江西南昌 330031）;（4.广东绿百多生物开发有限公司，广东湛江 524052） |
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| 基金项目： | 国家自然科学基金项目（32001622）；国家重点研发计划项目（2019YFD1002300；2018YFC1602101）；广东河源国家农业科技园区农副产品精深加工关键技术成果转化项目（河科〔2020〕12）；广东省自然科学基金面上项目（2021A1515011060） |
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| 摘 要： | 板栗加工过程易产生诸如板栗壳、板栗花、板栗总苞、板栗 次果及次品等副产物,大量资源常被当作废弃物丢弃,未得到有效利用, 开发的产品较少,造成资源浪费。近年来,有关板栗加工副产物的研究得 到关注,板栗中存在的多种天然活性成分相继被报道,其中具有抑菌作用 的成分占比较高。因此,该研究综述了板栗加工副产物含有的抑菌成分 及其作用机理,以期为板栗加工副产物在抑菌材料方面的应用提供一定 的参考。
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| 关 键 词： | 板栗 加工副产物 活性成分 抑菌 |
| 收稿时间： | 2021/3/30 0:00:00 |
Research Progress on the Antibacterial Effect of Chestnut Processing By-products |
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| LIU Huifan,LI Yanfu,ZHUANG Chuzhong,MA Lukai,ZHONG Yuming,XIAO Gengsheng,WANG Qin,YU Yuanshan,YU Qiang,LIN Wenyuan.Research Progress on the Antibacterial Effect of Chestnut Processing By-products[J].Modern Food Science & Technology,2022,38(1):390-397. |
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| Authors: | LIU Huifan LI Yanfu ZHUANG Chuzhong MA Lukai ZHONG Yuming XIAO Gengsheng WANG Qin YU Yuanshan YU Qiang LIN Wenyuan |
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| Affiliation: | (1.College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangdong Key Laboratory of Science and Technology of Lingnan Specialty Food, Guangzhou 510225, China);(2.Guangdong Key Laboratory of Agricultural Product Processing, Sericulture and Farm Product Processing Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, China);(3.College of Food Science and Technology Nanchang University, State Key Laboratory of Food Science and Technology, Nanchang, 330031, China); (4.Guangdong Lvbaiduo Biological Technology Co. Ltd., Zhanjiang 524052, China) |
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| Abstract: | Chestnut processing tends to produce by-products such as chestnut shell, flower, involucre, and chestnut secondary fruits and inferior products. Large amounts of these resources are often discarded as wastes within effective utilization and few developed products, causing waste of resources. In recent years, research on the by-products of Chinese chestnut processing has attracted attention. A variety of natural active ingredients in the chestnut have been reported successively, among which the components with an antibacterial effect account for a relatively high proportion. Therefore, this article reviews the antimicrobial components in the by-products of chestnut processing and their mechanisms of action, in order to provide a certain reference for the application of chestnut processing by-products in antimicrobial materials. |
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| Keywords: | Chinese chestnut processing by-products bioactive components antibacterial activity |
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