摘要
概述了植物精油和其单组分的来源、安全性评价、抗菌性能以及在食品工业上应用研究的新进展。并简要讨论了在食品应用中,食物中脂肪、蛋白、水、盐、pH等含量以及外在条件如包装、精油的添加形态和病菌的特性对植物精油的抗菌活性的影响。
This paper provides an overview of the plant sours, safety issues, antimicrobial activities of essential oils and their components, and the new developments of their application in food science. The effect of the intrinsic properties of the food （fat/protein/water content, pH）, and the extrinsic determinants （temperature, packaging in vacuum/gas/air, the form of the essential oil, characteristics of microorganisms） to the antimicrobial activities of the essential oil were also discussed, when applied in food industry.
出处
《生物技术》
CAS
CSCD
2006年第6期89-92,共4页
Biotechnology
关键词
植物精油
来源
安全性评价
抗菌特性
食品
essential oil
the plant source
satety issues
antimicrobial activities
food
