摘要
茶树叶精油是从茶树(又名互叶白千层)嫩枝叶中提取的精油。本文综述了近年来茶树叶精油化学成分、相关标准及对其安全性的研究进展,并对茶树叶精油对细菌、真菌的抑菌性及抑菌机制、抗病毒活性、杀虫活性、抗炎活性及其在医学、食品等领域的相关应用进行总结,旨在为茶树叶精油的综合利用提供理论依据。
Tea tree oil is the common name for the volatile essential oil of Melaleuca alternifolia leaves.In this paper,we review recent progress in the chemical components and quality and safety standards of tea tree oil.Meanwhile,the antibacterial and antifungal activity and mechanism of action of tea tree oil and its antiviral,insecticidal and antiinflammatory activity as well as its applications in the fields of medicine and food are summarized.The purpose of this paper is to provide a theoretical basis for comprehensive utilization of tea tree oil.
作者
耿欣
高志鹏
张凯奇
宋靖仪
许梦月
张建园
肖俊松
吴华
GENG Xin;GAO Zhipeng;ZHANG Kaiqi;SONG Jingyi;XU Mengyue;ZHANG Jianyuan;XIAO Junsong;WU Hua(Beijing Key Laboratory of Plant Resource Research and Development,Beijing Engineering and Technology Research Center of Food Additives,Beijing Technology and Business University,Beijing 100048,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2018年第21期299-307,共9页
Food Science
基金
北京工商大学两科基金培育项目(LKJJ2016-18)
“十三五”国家重点研发计划重点专项(2016YFD0400801)。
关键词
茶树叶精油
抑菌性
抗病毒性
杀虫性
抗炎性
tea tree oil
antibacterial
antivirus
insecticidal
anti-inflammatory
