樟科植物精油的研究进展
摘要： 樟科植物种类繁多且在我国分布广泛，其植物精油具有抑菌、抗氧化、驱虫等多种生物活性，是理想的天然保鲜剂、有效的抗氧化剂及绿色的驱虫剂，因此具有一定的研究意义和广阔的应用前景。本文综述了生长周期、提取部位、提取方法、地理环境等因素对樟科植物精油主要成分的影响，重点分析了樟科植物精油抑菌、抗氧化、驱虫等方面的生物活性及作用机理。此外，总结了樟科植物精油在食品包装与保鲜中常见的可食用涂膜、微胶囊包埋、纳米乳液技术，旨在为樟科植物精油在食品保鲜领域的应用提供理论依据。
关键词: 樟科植物精油, 抑菌, 抗氧化, 作用机理, 食品保鲜应用
Abstract: Lauraceae plants are widely distributed in China, and their essential oils have many biological activities, such as bacteriostasis, antioxidant and insect repellent activities. They are ideal natural preservatives, effective antioxidants, and green insect repellent. Therefore, they have certain research significance and broad application prospects. The effects of the growth cycle, extraction organs, extraction methods, and geographical environment on the main components of essential oils from Lauraceae plants (LEO) have been reviewed. Also, the antimicrobial, antioxidant, and repellent biological activities and the corresponding mechanisms of LEO have been emphatically analyzed. In addition, the edible coating, microcapsule embedding, and nano-emulsion technologies of LEO commonly used in food packaging and preservation fields were summarized. All these aim to lay a theoretical foundation for the applications of LEO to food preservation fields.
Key words: Essential oils of Lauraceae plants, anti-microbial, antioxidant, mechanism, food preservation applications
中图分类号:
TS201.6
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