蔡庭秀,乔杨波,吴森

• 1:青海大学省部共建三江源生态与高原农牧业国家重点实验室
• 2:青海大学农牧学院
• 3:青海大学畜牧兽医科学院

摘要(Abstract)：

降低新鲜食品在运输保藏中的腐烂变质是食品保藏的研究重点之一,植物精油是植物生长过程中形成的次生物质,在抑菌方面具有良好的活性。文章对精油的提取来源"小油料"精油的提取方法进行了概述,对精油的抑菌活性及机制进行了总结探讨,对其在食品保藏中的应用现状进行了简要概述,并就小油料精油的前景进行了展望,为进一步开发新型小油料精油以及对抑菌功能的研究提供了参考,以期为开发新型的天然抑菌剂、保证食品安全提供参考。

关键词(KeyWords)： 精油;小油料;提取;抑菌活性;食品保藏

Abstract:

Keywords:

基金项目(Foundation): 青海省科学技术厅自然科学基金项目(2020-ZJ-947Q);; 牧科院基本科研业务费自主选题项目(MKY-2019-05);; 青海省“高端创新人才千人计划”(引进拔尖人才)

作者(Author): 蔡庭秀,乔杨波,吴森

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