文献类型：期刊文献

中文题名：新型植物源天然食品防腐剂及其抑菌性能

英文题名：Reviews on natural plant food preservatives and their antibacterial abilities

作者：吴京平[1]

第一作者：吴京平

机构：[1]北京联合大学师范学院

第一机构：北京联合大学师范学院

年份：2009

期号：3

起止页码：61-64

中文期刊名：中国食品添加剂

外文期刊名：China Food Additives

收录：CSTPCD;;北大核心:【北大核心2008】；

语种：中文

中文关键词：植物源天然食品防腐剂;抑菌成分;抑菌机理;抑菌性能

外文关键词：natural botanic food preservatives;antibacterial composition;antibacterial mechanism;antibacterial action

摘要：食品发生腐败变质会造成巨大的经济损失,目前常采用的防腐措施就是添加食品防腐剂。食品防腐剂是食品加工、贮藏过程中必不可少的添加剂,要求具有无毒、少残留、高效、对人体无害等特点。食品防腐剂分为化学防腐剂、天然防腐剂和复合型防腐剂。天然食品防腐剂按其不同的来源又可分为植物源天然防腐剂、动物源天然防腐剂以及微生物源天然防腐剂等类型。天然植物源食品防腐剂由于其本身的优越性,越来越受到人们的青睐。本文主要对六种新型植物源天然食品防腐剂(即香辛料提取物、中草药提取物、芦荟提取物、竹叶提取物及荸荠皮提取物)的抑菌成分、抑菌机理和抑菌性能等进行了较为详尽的论述。旨在为我国新型、安全、高效、天然植物源食品防腐剂的研究和开发提供参考。
Food spoilage causes a huge economic loss.Food preservatives are essential additives in the processing and storage of foods to prevent food from decomposition by the microbial growth or spoilage during the transportation.There are three main kinds of food preservatives-chemical synthesis preservatives,natural preservatives and compound preservatives.The natural food preservatives are classified based on the sources:plant,animal and microbial.The natural plant food preservative is becoming more and more favored by people.In this paper,the six new natural food preservatives from plants and theirs antibacterial composition,antibacterial mechanism,antibacterial effects were summarized.These preservatives are aromatic seasoning extracts,herb extracts,aloe extracts,bamboo leaves extracts and water chest peel extracts.The study provided evidence for the research and development of safe,high effective and natural plant food preservatives.