植物精油的抑菌作用及机理研究进展论文设计

植物精油的抑菌作用及机理研究进展学生：武桂 指导老师：王倩宁（天水师范学院生物工程与技术学院，天水 741001）摘要植物精油，是从芳香植物中提取的具有挥发性和浓郁香味的脂溶性天然化合物。植物精油具有多种抑菌活性成分，如萜类化合物、芳香族化合物、脂肪族化合物、含氮含硫化合物等，对革兰氏阴性细菌、革兰氏阳性细菌、酵母菌和霉菌等具有良好的抑制作用，在食品、制药、香料等行业应用广泛。本文对植物精油抑菌作用以及抑菌机理进行了综述，以期为植物精油在食品方面的深入研究提供参考依据。关键词：植物精油；抑菌作用；抑菌机理；研究进展The research progress on antibacterial activity and antibacterial mechanism of extract of plant essentialoilStudent:Gui Wu Supervisor:Qianning Wang(College of Bioengineering and Biotechnology, Tianshui Normal University, Tianshui 741001)Abstract:Plant essential oil,is extracted from fragrant plant volatile and aroma fat-soluble naturalcompounds, plant essential oil has a variety of antibacterial active ingredients, such as terpenoids,aromatic compounds,aliphatic compounds,nitrogen compounds and so on.It also has good inhibitory effect on gram-negative bacteria, gram-positive bacteria,yeast and mould,having a wide range of applications on food, medicine, spices and other industries. This paper reviews the research progress of plant essential oil's bacteriostatic effect andbacteriostatic mechanism in order to provide reference for the further research of plant essential oil in food.Keywords:Plant essential oil; Bacteriostatic effect; Bacteriostatic mechanism; Research progress目 录1 引言.............................................................................................................................12 植物精油的主要活性物质.........................................................................................12.1 萜类化合物.......................................................................................................12.2 ...