柠檬烯抑菌机理及其在果蔬保鲜中应用的研究进展

发布时间：2024-12-11 08:37

使用柠檬汁腌制海鲜，保鲜又提鲜：柠檬酸能抑制细菌生长。 #生活技巧# #厨房烹饪技巧# #调味品使用技巧#

摘要: 果蔬在采后贮藏保鲜过程中极易被微生物侵染而腐烂变质，这严重影响其货架期与质量安全，甚至较大经济损失。为此，研发具有抑菌效果显著、生物安全性高的天然防腐剂一直是果蔬保鲜领域学者关注的热点。柠檬烯因具有广谱抑菌性且安全性佳，已被广泛应用于果蔬保鲜领域。本文主要论述了柠檬烯的抑菌机理及在果蔬保鲜领域中的应用，并讨论了其未来的发展方向，以期为柠檬烯在果蔬及其他食品保鲜中的进一步研究和应用提供参考。

关键词: 柠檬烯 / 抑菌机理 / 果蔬 / 保鲜

Abstract: Fruits and vegetables are prone to rot and deterioration caused by microbial infection during storage and preservation, which seriously affects their shelf life, quality and safety, and causes large economic losses. Therefore, the research and development of natural preservatives with obvious bacteriostatic effect and high biological safety has always been the focus of scholars in the field of fruit and vegetable preservation. Limonene has been widely used in the field of fruit and vegetable preservation because of its broad-spectrum antibacterial activity and good safety. In this paper, the antibacterial mechanism of limonene and its application in fruit and vegetable preservation are summarized, and its future development direction is discussed in order to provide reference for further research and application of limonene in fruit and vegetable preservation and other foods.

图 1 D-柠檬烯分子结构

Figure 1. Molecular structural formula of D-limonene

图 2 精油对菌体细胞抑制作用的靶点[38-39]

Figure 2. Locations in the microbial cell thought to be sites of action foressential oil[38-39]

表 1 柠檬烯对细菌的抑制作用

Table 1 Inhibit effect of limonene on bacteria

抑菌剂抑菌种类实验方法抑菌强度（抑菌圈、最小抑菌浓度、抑菌活性及抑菌率）参考文献柠檬烯大肠杆菌（Escherichia coil）
金黄色葡萄球菌（Staphylococcus aureus）
枯草芽孢杆菌（Bacillus subtilis）牛津杯法抑菌圈：（9.19±0.64）mm
抑菌圈：（9.44±0.27）mm
抑菌圈：（9.78±0.26）mm[29]大肠杆菌（Escherichia coil）
金黄色葡萄球菌（Staphylococcus aureus）
四联球菌（Micrococcus tetragenus）
枯草芽孢杆菌（Bacillus subtilis）牛津杯法抑菌活性：0.955*
抑菌活性：0.942*
抑菌活性：0.935*
抑菌活性：0.877[30]金黄色葡萄球菌（Staphylococcus aureus）
大肠杆菌（Escherichia coli）
山夫登堡沙门氏菌（S.senftenberg）
假单胞菌属（Pseudomonas sp.）琼脂扩散法抑菌率=100%
抑菌率=95%
抑菌率=97%
抑菌率=86%[31]大肠杆菌（Escherichia coil）
金黄色葡萄球菌（Staphylococcus aureus）
枯草芽孢杆菌*（Bacillus subtilis）琼脂稀释法MIC（v/v）：0.05~0.1%
MIC（v/v）：0.05~0.1%
MIC（v/v）：0.05~0.1%[32]大肠杆菌（Escherichia coil）
金黄色葡萄球菌（Staphylococcus aureus）
枯草芽孢杆菌（Bacillus subtilis）肉汤稀释法MIC：1 μg/mL MIC：1 μg/mL MIC：1 μg/mL[33]沙门氏菌（Salmonella spp.）改善的琼脂稀释法MIC (v/v)=1%[34]苏云金芽孢杆菌（Bacillus thuringiensis）
大肠杆菌（Escherichia coil）
金黄色葡萄球菌（Staphylococcus aureus）
枯草芽孢杆菌（Bacillus subtilis）琼脂打孔扩散法和最低
抑菌溶度法MIC：1000 mg/L
MIC：3000 mg/L
MIC>2000 mg/L
MIC：2000 mg/L[35]荧光假单胞菌（Pseudomonas fluorescens）最低抑菌溶度法MIC=20 mL/L[36]铜绿假单胞菌（P.Aeruginosa）最低抑菌溶度法MIC=10 mL/L[37]

表 2 柠檬烯对真菌的抑制作用

Table 2 Inhibit effect of limonene on fungus

抑菌剂抑菌种类实验方法抑菌强度（抑菌圈、最小抑菌浓度、抑菌活性及抑菌率）参考文献柠檬烯毛霉（Mucors）
酵母菌（Yeast）
青霉菌（Penicillium）琼脂稀释法MIC（v/v）：0.1%~0.2%
MIC（v/v）：0.2%~0.4%
MIC（v/v）：0.2%~0.4%[32]酿酒酵母（Saccharomyces cerevisiae）肉汤稀释法MIC：0.5 μg/mL[33]黑曲霉（Aspergillus niger）
啤酒酵母（Saccharomyces cerevisiae）
青霉（Penicillum sp.）
面包酵母（Saccharomyces sp.）最低抑菌溶度法MIC：4000 mg/L
MIC：320 mg/L
MIC>5000 mg/L
MIC：320 mg/L[35]黑曲霉菌（Aspergillus niger）
青霉菌菌（Penicillium sp.）
黄曲霉菌（Aspergillus flavus）纸片扩散法抑菌圈：（9.0±1.41）mm
抑菌圈：（3.0±1.41）mm
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