植物精油及其成分对病原微生物的抗菌机理的研究进展

摘要/Abstract

摘要： 精油是采用现代萃取技术从植物的花、叶、根茎和树干等器官中分离的油状挥发性混合物。精油由萜烯类、酚类、醇类和醛类等次生代谢物组成，因其具有广谱抗菌性，在食品、医药等领域广泛应用。近年来，关于精油及其成分对病原微生物的抗菌机理进行了大量研究，研究显示其作用于细胞壁、细胞膜、细胞质和DNA等多个靶点。本文综述了植物精油及其成分对病原微生物的抗菌机理，旨在为精油及其成分的研究和应用提供依据。

关键词: 植物精油, 病原微生物, 抗菌, 机理

Abstract: Essential oils are volatile compounds extracted from the flowers, leaves, rhizome, bole of plants. It was composed of secondary metabolites such as terpenes, phenols, alcohols and aldehydes etc. Essential oils are widely applied in food, medicine and other fields because of their broad-spectrum of antibacterial activity. In recent years, the antibacterial mechanism of essential oil and its components against pathogenic microorganisms was mainly studied. These researches demonstrated that essential oils and their components may have multiple targets for the inhibition of pathogenic microorganisms, including cell wall, cell membrane, DNA, etc. In this paper, the antibacterial mechanism of plant essential oils and their components against pathogenic microorganisms was reviewed, which provide basis for the research and application of them.

Key words: essential oils, pathogenic bacteria, antimicrobial, mechanism

中图分类号:

TS201.6

萨仁高娃胡文忠冯可修志龙姜爱丽老莹李元政龙娅管玉格姬亚茹杨晓哲. 植物精油及其成分对病原微生物的抗菌机理的研究进展[J]. 食品科学, 0, (): 0-0.

Wen-zhong HU JIANG Ai-Li Xiaozhe Yang. Antimicrobial Mechanism of Essential Oils and Their Components on Pathogenic Bacteria: A Review[J]. FOOD SCIENCE, 0, (): 0-0.

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