天然植物抑菌成分提取及在食品保鲜中的应用进展

目的综述天然植物抑菌成分提取技术及其在食品(肉类)和果蔬保鲜包装领域的应用研究进展。方法通过对国内外研究现状和研究成果的分析和总结,介绍天然植物抑菌成分的提取技术、方法及其在食品贮藏和果蔬保鲜中的应用。结果天然植物提取的抑菌成分可有效抑制冷藏食品和果蔬的微生物侵入,防止其腐败变质及营养损耗,从而延长食品和果蔬的货架期。天然植物具有原材料来源广泛、环保、安全无毒等优点,其内提取的抑菌成分在食品贮藏和果蔬保鲜中得到了广泛的应用。结论天然植物提取物作为天然抑菌剂,在国内外已经有了长足的发展和应用,使肉类和果蔬在保证质量的前提下达到最长的保存期,但抑菌成分提取技术的结合使用和抑菌活性成分的分离、鉴定研究还不够深入,是今后值得关注的重点方向。

Extraction and Food Preservation Application Progress of Antimicrobial Components of Natural Plant

The work aims to review the extraction technology of natural plant antimicrobial components and research progress of application in the fresh-keeping packaging of food (meat), fruit and vegetables. By means of analysis and summary of the research status and achievements at home and abroad, the extraction technology and method of natural plant antimicrobial components and their application in food, fruit and vegetable preservation were introduced. The antibacterial components extracted from the natural plant could effectively inhibit the microorganism invasion, and prevent the spoilage and nutrition loss, thus prolonging the shelf life of chilled food, fruit and vegetables. Because of the advantages of the raw materials, such as extensive sources, environmental friendliness, safety and non-toxicity, etc., the extracted antimicrobial components had been widely applied in food storage and fruit and vegetable preservation. As a kind of natural antimicrobial agent, natural plant extraction has made great progress and wide application at home and abroad, which enables the meat, fruits and vegetables to achieve the longest shelf life on the premise of ensuring the quality. However, the combination of antimicrobial component extraction technology, the isolation and identification of antimicrobial active components have not been studied deeply, which is the key direction for concern in the future.