吕奎营,赵秋香,赵媛媛,张媛媛

• 1:青岛科技大学化工学院

摘要(Abstract)：

食品防腐剂是指为提高食物的色、香、味,或者为延缓由微生物、酶解和氧化引起的食品降解,而添加到食物中的天然物质或化学合成物质。在食品工业中,常用的防腐剂主要为化学合成防腐剂,由于人们食品安全意识的逐步提高,以及化学合成防腐剂对人体健康存在潜在的风险及隐患,消费者对于化学防腐剂的安全性一直存在顾虑。相比之下,天然防腐剂因其抑菌效果好、绿色天然和无毒性的特点越来越受到人们的青睐,消费者对天然防腐剂的需求也日益增加。因而天然防腐剂已然成为当下的研究热点,并且在当今食品行业已得到广泛的研究和应用。文章综述了植物、动物和微生物等不同来源的天然防腐剂及其在食品中的应用,以提高食品质量,延长食品保质期。

关键词(KeyWords)： 食品;天然防腐剂;化学防腐剂;食品质量;防腐剂

Abstract:

Keywords:

基金项目(Foundation): 国家自然科学基金面上项目(21576145)

作者(Author): 吕奎营,赵秋香,赵媛媛,张媛媛

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