食品科学 ›› 0, Vol. ›› Issue (): 0-0.
• 专题论述 • 下一篇
萨仁高娃1,胡文忠2,冯可2,修志龙1,姜爱丽2,老莹2,李元政2,龙娅2,管玉格2,姬亚茹2,杨晓哲2
收稿日期:
2019-06-03
修回日期:
2020-04-27
出版日期:
2020-06-15
发布日期:
2020-06-22
通讯作者:
胡文忠
E-mail:hwz@dlnu.edu.cn
基金资助:
1,Wen-zhong HU 1, 1,JIANG Ai-Li 1, 1, 1, 1, 1,Xiaozhe Yang1
Received:
2019-06-03
Revised:
2020-04-27
Online:
2020-06-15
Published:
2020-06-22
Contact:
Wen-zhong HU
E-mail:hwz@dlnu.edu.cn
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。
中图分类号:
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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