摘要
随着食品添加剂的发展,苦瓜因自身独特的天然抑菌作用备受人们青睐。介绍了苦瓜的有效成分,阐述了苦瓜活性成分与抑菌作用机制的关系,为苦瓜功能食品开发和技术应用提供了理论支撑,为在食品工业中提升产品抑菌防腐性能提供了新的方法途径。
With the development of food additives,Bitter gourd is favored by people for its natural antibacterial effect.This paper analyzed the bacteriostatic effect of Balsam gourd and its bacteriostatic mechanism,combined with the bacteriostatic mechanism of the effective bacteriostatic components in balsam gourd,and expounded how Balsam gourd makes itself bacteriostatic through its bacteriostatic active components.It provided the direction and theoretical support for the future research and development of anti-corrosion products and the construction of technical application of Balsam gourd.
作者
吕诗文
叶芳
吴国辉
汪彩云
胡伟君
钟先锋
LV Shiwen;YE Fang;WU Guohui;WANG Caiyun;HU Weijun;ZHONG Xianfeng(College of Food Science and Engineering,Foshan University,Foshan,Guangdong 528231,China;Rural Energy&Environment Agency of Guangdong Province,Guangzhou,Guangdong 510075,China;Popularization of Agricultural Mechanization Technology,Guangzhou,Guangdong 510405,China)
出处
《农产品加工》
2020年第1期84-86,共3页
Farm Products Processing
基金
佛山科学技术学院2018年度学生学术基金项目（201803）
佛山科学技术学院2019年度实验室开放基金立项项目（201903)
2019年度广东大学生创新创业训练计划项目（XJ2019209）
关键词
苦瓜
抑菌作用
抑菌机制
抑菌成分
功能食品
Balsam gourd
antibacterial effect
antibacterial mechanism
bacteriostatic components
functional food
