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中国精品科技期刊2020

柠檬烯抑菌机理及其在果蔬保鲜中应用的研究进展

王佳宇 胡文忠 管玉格 于皎雪 赵曼如

王佳宇,胡文忠,管玉格,等. 柠檬烯抑菌机理及其在果蔬保鲜中应用的研究进展[J]. 食品工业科技,2021,42(14):414−419. doi:  10.13386/j.issn1002-0306.2020080115
引用本文: 王佳宇,胡文忠,管玉格,等. 柠檬烯抑菌机理及其在果蔬保鲜中应用的研究进展[J]. 食品工业科技,2021,42(14):414−419. doi:  10.13386/j.issn1002-0306.2020080115
WANG Jiayu, HU Wenzhong, GUAN Yuge, et al. Research Progress on the Bacteriostatic Mechanism of Limonene and Its Application in Fruit and Vegetable Preservation[J]. Science and Technology of Food Industry, 2021, 42(14): 414−419. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2020080115
Citation: WANG Jiayu, HU Wenzhong, GUAN Yuge, et al. Research Progress on the Bacteriostatic Mechanism of Limonene and Its Application in Fruit and Vegetable Preservation [J]. Science and Technology of Food Industry, 2021, 42(14): 414−419. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2020080115

柠檬烯抑菌机理及其在果蔬保鲜中应用的研究进展

doi: 10.13386/j.issn1002-0306.2020080115
基金项目: “十三五”国家重点研发计划项目(2016YFD0400903);国家自然科学基金项目(31471923,31172009)
详细信息
    作者简介:

    王佳宇(1996−),女,硕士研究生,研究方向:食品科学与工程,E-mail:2549086789@qq.com

    通讯作者:

    胡文忠(1959−),男,教授,博士,研究方向:食品科学,E-mail:hwz@dlnu.edu.cn

  • 中图分类号: TS255.3

Research Progress on the Bacteriostatic Mechanism of Limonene and Its Application in Fruit and Vegetable Preservation

  • 摘要: 果蔬在采后贮藏保鲜过程中极易被微生物侵染而腐烂变质,这严重影响其货架期与质量安全,甚至较大经济损失。为此,研发具有抑菌效果显著、生物安全性高的天然防腐剂一直是果蔬保鲜领域学者关注的热点。柠檬烯因具有广谱抑菌性且安全性佳,已被广泛应用于果蔬保鲜领域。本文主要论述了柠檬烯的抑菌机理及在果蔬保鲜领域中的应用,并讨论了其未来的发展方向,以期为柠檬烯在果蔬及其他食品保鲜中的进一步研究和应用提供参考。
  • 图  1  D-柠檬烯分子结构

    Figure  1.  Molecular structural formula of D-limonene

    图  2  精油对菌体细胞抑制作用的靶点[38-39]

    Figure  2.  Locations in the microbial cell thought to be sites of action foressential oil[38-39]

    表  1  柠檬烯对细菌的抑制作用

    Table  1.   Inhibit effect of limonene on bacteria

    抑菌剂抑菌种类实验方法抑菌强度(抑菌圈、最小抑菌浓度、抑菌活性及抑菌率)参考文献
    柠檬烯大肠杆菌(Escherichia coil
    金黄色葡萄球菌(Staphylococcus aureus
    枯草芽孢杆菌(Bacillus subtilis
    牛津杯法抑菌圈:(9.19±0.64)mm
    抑菌圈:(9.44±0.27)mm
    抑菌圈:(9.78±0.26)mm
    [29]
    大肠杆菌(Escherichia coil
    金黄色葡萄球菌(Staphylococcus aureus
    四联球菌(Micrococcus tetragenus)
    枯草芽孢杆菌(Bacillus subtilis
    牛津杯法抑菌活性:0.955*
    抑菌活性:0.942*
    抑菌活性:0.935*
    抑菌活性:0.877
    [30]
    金黄色葡萄球菌(Staphylococcus aureus
    大肠杆菌(Escherichia coli
    山夫登堡沙门氏菌(S.senftenberg
    假单胞菌属(Pseudomonas sp.
    琼脂扩散法抑菌率=100%
    抑菌率=95%
    抑菌率=97%
    抑菌率=86%
    [31]
    大肠杆菌(Escherichia coil
    金黄色葡萄球菌(Staphylococcus aureus
    枯草芽孢杆菌*Bacillus subtilis
    琼脂稀释法MIC(v/v):0.05~0.1%
    MIC(v/v):0.05~0.1%
    MIC(v/v):0.05~0.1%
    [32]
    大肠杆菌(Escherichia coil
    金黄色葡萄球菌(Staphylococcus aureus
    枯草芽孢杆菌(Bacillus subtilis
    肉汤稀释法MIC:1 μg/mL MIC:1 μg/mL MIC:1 μg/mL[33]
    沙门氏菌(Salmonella spp.)改善的琼脂稀释法MIC (v/v)=1%[34]
    苏云金芽孢杆菌(Bacillus thuringiensis
    大肠杆菌(Escherichia coil
    金黄色葡萄球菌(Staphylococcus aureus
    枯草芽孢杆菌(Bacillus subtilis
    琼脂打孔扩散法和最低
    抑菌溶度法
    MIC:1000 mg/L
    MIC:3000 mg/L
    MIC>2000 mg/L
    MIC:2000 mg/L
    [35]
    荧光假单胞菌(Pseudomonas fluorescens最低抑菌溶度法MIC=20 mL/L[36]
    铜绿假单胞菌(P.Aeruginosa最低抑菌溶度法MIC=10 mL/L[37]
    下载: 导出CSV

    表  2  柠檬烯对真菌的抑制作用

    Table  2.   Inhibit effect of limonene on fungus

    抑菌剂抑菌种类实验方法抑菌强度(抑菌圈、最小抑菌浓度、抑菌活性及抑菌率)参考文献
    柠檬烯毛霉(Mucors)
    酵母菌(Yeast)
    青霉菌(Penicillium
    琼脂稀释法MIC(v/v):0.1%~0.2%
    MIC(v/v):0.2%~0.4%
    MIC(v/v):0.2%~0.4%
    [32]
    酿酒酵母(Saccharomyces cerevisiae肉汤稀释法MIC:0.5 μg/mL[33]
    黑曲霉(Aspergillus niger
    啤酒酵母(Saccharomyces cerevisiae
    青霉(Penicillum sp.)
    面包酵母(Saccharomyces sp.)
    最低抑菌溶度法MIC:4000 mg/L
    MIC:320 mg/L
    MIC>5000 mg/L
    MIC:320 mg/L
    [35]
    黑曲霉菌(Aspergillus niger
    青霉菌菌(Penicillium sp.)
    黄曲霉菌(Aspergillus flavus
    纸片扩散法抑菌圈:(9.0±1.41)mm
    抑菌圈:(3.0±1.41)mm
    抑菌圈:(7.5±3.54)mm
    [38]
    黄曲霉(Aspergillus flavus纸片扩散法抑制率:100%(500 ppm)[39]
    串珠镰刀菌(F.verticillioides半固体琼脂抗菌测定法抑制率:100%(75 ppm)[40]
    鲁氏酵母(Saccharomyces rouxii Boutroux)最低抑菌溶度法MIC=0.75 μL/mL[41]
    下载: 导出CSV
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出版历程
  • 收稿日期:  2020-08-13
  • 网络出版日期:  2021-05-18
  • 刊出日期:  2021-07-07

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