王颖,孙璐,柴冉,王娟娟,李荣,姜子涛

• 1:天津商业大学生物技术与食品科学学院天津市食品生物技术重点实验室
• 2:天津天狮学院食品工程学院

摘要(Abstract)：

调味香料丁香精油已被许多国家和地区作为食品防腐剂广泛应用,其抑菌防腐效果甚至超过化学合成防腐剂且通常优于其他植物精油。从丁香精油的生物活性出发,重点介绍了其抑菌性及抗氧化性,并探讨了这两种性质的作用机理。其次,通过对国内外研究现状的分析和总结,综述了丁香精油在果蔬、肉制品、豆制品、水产品等领域的应用研究进展。丁香精油虽已广泛应用于食品行业,但它的易挥发性和不稳定性导致其应用时难以维持长久的防腐效果,低溶解度又使得其不易使用和添加,提高丁香精油的溶解度和稳定性是今后值得关注的问题。目前,微胶囊技术的应用有望解决丁香精油难溶于水及其稳定性较差等问题,从而拓展其在食品保鲜领域的应用范围。

关键词(KeyWords)： 丁香精油;抑菌性;抗氧化性;食品保鲜;稳定性

Abstract:

Keywords:

基金项目(Foundation): 天津市自然科学基金资助项目(16JCYBJC43300,17JCQNJC02400);; 国家大学生创新创业训练计划项目(201810069023)

作者(Author): 王颖,孙璐,柴冉,王娟娟,李荣,姜子涛

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