| 张笑,李颖畅.植物多酚的抑菌活性及其在食品保鲜中的应用[J].食品安全质量检测学报,2013,4(3):769-773 |
| 植物多酚的抑菌活性及其在食品保鲜中的应用 |
| The antibacterial activity of plant polyphenols and its application in food preservation |
| 投稿时间：2013-04-08 修订日期：2013-04-22 |
| DOI： |
| 中文关键词: 植物多酚 抑菌机制 食品保鲜 应用 |
| 英文关键词:plant polyphenols antibacterial mechanism food preservation application |
| 基金项目:国家自然基金(31201308)、辽宁省食品安全重点实验室开放课题(LNSAKF2011016) |
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| Author | Institution |
| ZHANG Xiao | College of Chemistry, Chemical Engineering and Food Safety, Bohai University, Food Safety Key Lab of Liaoning Province, Engineering and Technology Research Center of Food Preservation, Processing and Safety Control of Liaoning Province |
| LI Ying-Chang | College of Chemistry, Chemical Engineering and Food Safety, Bohai University, Food Safety Key Lab of Liaoning Province, Engineering and Technology Research Center of Food Preservation, Processing and Safety Control of Liaoning Province |
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| 中文摘要: |
| 植物多酚是一种植物次生代谢物, 其结构多样, 具有多种生物活性。植物多酚的抑菌活性是其重要活性之一, 并在食品中得到了广泛的应用。本文主要综述了植物多酚的组成、性质, 抑菌机制以及在食品保鲜中的应用。 |
| 英文摘要: |
| Plant polyphenols, with complex structures and multiple functions, are a class of plant secondary metabolites and widely used in food because of its antibacterial activity. This paper reviewed the constitute, properties, antibacterial mechanism of the plant polyphenols and its application in food preservation. |
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