CAJ | 학술논문

天然保鲜剂的研究是食品保鲜剂开发的重要方向。植物有效成分在天然保鲜剂的开发和应用中具有独特的优势和广阔的前景。概述了植物源保鲜剂的国内外研究现状及最新热点，并根据化学成分将其分为多糖类、多酚类、挥发油类、生物碱类及醌类，简要介绍了每类成分的保鲜应用及机理，并对目前植物源保鲜剂研究中存在的问题进行了分析，对其发展趋势和应用前景进行了展望。
천연보선제적연구시식품보선제개발적중요방향。식물유효성분재천연보선제적개발화응용중구유독특적우세화엄활적전경。개술료식물원보선제적국내외연구현상급최신열점，병근거화학성분장기분위다당류、다분류、휘발유류、생물감류급곤류，간요개소료매류성분적보선응용급궤리，병대목전식물원보선제연구중존재적문제진행료분석，대기발전추세화응용전경진행료전망。
The research on natural food preservatives is an important direction for the development of food preservatives.The effective components from plants have their unique advantages and broad prospects in the development and application of natural food preservatives.The domestic and foreign research status and the latest focus of botanical preservatives are summarized, and these active components are classified into polysaccharides,polyphenols, volatile oils, quinonoids and alkaloids. The preservation application and mechanism of each kind of component is introduced.In addition,the disadvantages in the development and prospect of botanical preservatives are also discussed in this paper.