摘要
麻椒为我国特有且广泛应用的调味香料之一,其富含精油。文章首先着重比较了精油不同提取方法的优缺点;然后从麻椒精油的生物活性出发,重点阐述了其抑菌性和抗氧化性,并讨论了这两种活性各自的作用机理;最后通过对国内外研究现状的分析和总结,综述了麻椒精油在果蔬、肉制品、水产品、饮料、糖果及其他食品保鲜应用中的研究进展。虽然麻椒精油已应用于食品领域,但它的易挥发性和不稳定性导致其在应用时无法长时间保持防腐作用,而且精油的低溶解度又使其不易使用和添加。所以,未来可以针对麻椒精油的挥发性、稳定性和低溶解度进行微胶囊包埋等的研究,从而扩展其在食品保鲜领域的应用范围。
Pepper is one of the special and widely used spices in China,and it is rich in essential oils.Firstly,the advantages and disadvantages of different extraction methods of essential oils are compared.And then based on the biological activity of essential oils,the antibacterial activity and antioxidant activity of essential oils are emphasized,and the respective mechanisms of the two activities are discussed.Finally,through the analysis and summary of research status at home and abroad,the research progress of pepper essential oil in the preservation of fruits and vegetables,meat products,aquatic products,beverages,candies and other foods is summarized.Although pepper essential oil has been used in the food field,its effumability and instability make it unable to maintain its antiseptic effect for a long time,and the low solubility of essential oil makes it difficult to use and add.Therefore,in the future,we can study the volatility,stability and low solubility of pepper essential oil by microencapsulation,so as to expand its application scope in the field of food preservation.
作者
王颖
王亮
李冬雪
袁庆
陈婷婷
李荣
姜子涛
谭津
WANG Ying;WANG Liang;LI Dong-xue;YUAN Qing;CHEN Ting-ting;LI Rong;JIANG Zi-tao;TAN Jin(Key Laboratory of Food Biotechnology in Tianjin,College of Biotechnology and Food Science,Tianjin University of Commerce,Tianjin 300134,China)
出处
《中国调味品》
CAS
北大核心
2021年第8期174-179,共6页
China Condiment
基金
天津市自然科学基金资助项目(17JCQNJC02400,18JCYBJC96000)
国家大学生创新创业训练计划项目(201910069019)。
关键词
麻椒精油
花椒属精油
生物活性
作用机理
食品保鲜
pepper essential oil
essential oils of Zanthoxylum plants
bioactivity
action mechanism
food preservation
