6 3 Vol. 6 No. 3 2015 3 Journal of Food Safety and Quality Mar., 2015 曾 丽 华, 王 * 晋, 陈 文 学 (, 570228) 摘 要 :,,,,,,,,,,, 关 键 词 : ; ; ; The application and research progress of spices in fruits and vegetables preservation ZENG Li-Hua, WANG Jin, CHEN Wen-Xue * (College of Food Science and Technology, Hainan University, Haikou 570228, China) ABSTRACT: Spices usually refer to the seeds or fruits, roots and bark of the aromatic plants growing in tropical regions, which are used as condiments. The use of spices in our country has a long history. Our motherland has a vast territory and an abundance of plant resources, and the spice plants as part of the plant have abundance resources. Spices not only have strong ability to enhance the taste, but also have great bacteriostasis and preservative effect. Substances extracted from spices can effectively inhibit the growth of microorganisms, prolong storage of fruits and vegetables and keep the original quality of fruit and vegetable. Fruits and vegetables postharvest fresh-keeping has a close relationship with the development of agriculture, which is the focus of future research on adopting safe and effective natural plant sources preservative in fruit and vegetable fresh-keeping. This article introduced the effective constituents of spices and the antibacterial mechanism and summarized the application and research progress in fruits and vegetables preservation. Eventually, the outlook of application of spices in fruits and vegetables preservation was proposed which was aiming to provide a reference for researches on natural food preservatives. KEY WORDS: spice; fruit; vegetable; preservation 基 金 项 目 : 2013 Fund: Supported by the 2013-Midwestern University Enhance Comprehensive Strength Working Capital Undergraduate Innovative Entrepreneurship Training Projects * 通 讯 作 者 :,, E-mail: hnchwx@163.com *Corresponding author: CHEN Wen-Xue, Professor, College of Food Science and Technology, Hainan University, No. 58, Renmin Avenue, Haikou 570228, China. Email: hnchwx@163.com
736 6 1 引 言, [1] [2], [3],,,,,,,, [4],,,,, 2 香 辛 料 的 抑 菌 成 分 及 保 鲜 机 制 [5] 13 11,, 13,,,, [6] 16,,,,, [7],,,, ph, 15 min [8],,, [9],, 0.04 ml/100 ml, [10] (thin layer chromatography, TLC) (high performance liquid chromatography, HPLC),, [11] 10, - (gas chromatography mass spectrometry, GC-MS),,, 0.3% 0.1%, Azeredo [12] 1.25~5 μl/ml 20~40 μl/ml, 1,8- [13] 2 g/l 6, GC-MS 12, α-,, [14-17] :, ; ; ; 赟 [18],,,,,,,,,, [19],,,, [20], ATP,, α- [21],
3, : 737 [22],, DNA, [23] [24],,, [25],, [26] 4% [27],,,, [28],, [29],, [30],,,,, 3 香 辛 料 在 水 果 保 鲜 中 的 应 用,, Dixit [31] 0.3% 1 h 30 d, 30 mg/ml 13.5, 95% 14 d [32] [33],,,, [34],,,, C 19.5% 22.5% 40.23% 27% 2.9%, [35],, 22.5 μl/l, 35 d 94%, 46.9%, 94.1% 85.2%, 34%, (SOD) (CAT) (POD), 5 d 10 d,, [36] 40% 1:60,,, 10 d,,, 0, 50 d 5.9%, 20%,, 50 d [37],,, 1:10, 12 d, 32.6%,, 9 d 40% [38],,, 18 d, 0.4% [39] [40], 120 μl/l, 19 d 70.6%, [41], 5 30 d,,, (TSS), (MDA), POD (PAL), 6 L/100 ml [42], 28~30,,,, ;, 50 g/l [43] (MIC) (MBC),,,
738 6 400 g/l,,,,, 4 香 辛 料 在 蔬 菜 保 鲜 中 的 应 用, Hartmans [44], [45] 3:1:3, 4 d, 7 d, 7 d, C 0 d 2%, C,, 1:500,, 40% [46] [47], [48] 1:4:4:4, 60%, 7 d, [49] 15% 7min [50],, 0.08% 1% C, [51],,, 187.5 μl, 62.5 μl [52] 15 min, 3~5, 15%, 10%, 20% [53], 1:5,, 1:5 10 d, 6 d [54] -, 0.07%,, 2 d [55], 0.25%, C, (PPO) POD,, 5 存 在 的 问 题 与 展 望,,,,,,, ;, ; ;,,,,,,,, 参 考 文 献 [1],. [J]., 2002, 05: 60-63. Ruan Z, Wu MC. The status and developing strategies of storage and fresh-keeping of fruits and vegetables in China [J]. Food Ferm Ind, 2002, 05: 60-63. [2]. [J]. ( ), 2013, 20: 71-72, 75. Yang WW. The application of plant essential oil in fruits and vegetables preservation [J]. Acad Period Farm Products Proc, 2013, 20: 71-72, 75. [3] 劼,. [J]., 2000, 01: 46-48. Wang J, Zhang SH. Spices and its application [J]. Guangzhou Food Sci Technol, 2000, 01: 46-48. [4],,. [J]., 2008, 09: 118-123. Gao HS, Liang JL, Chai JH. The present situation, research progress, the science and technology support on the storage industry of fruits and vegetables [J]. Food Ferm Ind, 2008, 09: 118-123. [5],,,. [J]., 2005, 01: 8-10, 16. Ma TS, Zhang HB, Liu YY, et al. The study of the bacteriostatic action of 13 kinds of natural spices [J]. Shangxi Food Ind, 2005, 01: 8-10, 16.
3, : 739 [6],,,. [J]., 2007, 09: 12-14. Chen WX, Li T, Hou XD, et al. Study on the antimicrobial effects of spice extractions [J]. China Brew, 2007, 09: 12-14. [7],,,. [J]., 2008, 03: 106-108. Gu RY, Zhang SF, Liu YY, et al. Study on anti-oxidation and bacteriostasis of five spices essential oil [J]. Food Sci, 2008, 03: 106-108. [8],,,. 4 [J]., 2012, 12: 173-176. Li YM, Zhao L, Liang YR, et al. The antibacterial activity of four kinds of spices essential oil [J]. Acta Agric Boreali-occid Sinica, 2012, 12: 173-176. [9],,. [J]., 2000, 03: 24-25. Zhou JX, Xu H, Jin H. The research on the bacteriostatic effects and antibacterial ingredients [J]. J Food Ind, 2000, 03: 24-25. [10],,,. [J]., 2008, 03: 50-54. Xu WJ, Zheng PH, Du Q, et al. Studies of extraction method and activities of antifungal compounds from garlic [J]. J Jilin Agric Sci, 2008, 03: 50-54. [11]. [D]. :, 2010. Fu ZX. The research on the fruits and vegetables fresh-keeping with bacteriostasis component of natural material such as clove [D]. Tianjin: Tianjin University of Science and Technology, 2010. [12] Azeredo GA, Stamford TLM, Nunes PC, et al. Combined application of essential oils from origanum vulgare l. and rosmarinus officinalis l. to inhibit bacteria and autochthonous microflora associated with minimally processed vegetables [J]. Food Res Interl, 2011, 44(5): 1541-1548. [13],,,. [J]., 2013, 03: 4-5. Wu JT, Zhang B, Zhang YL, et al. The antibacterial activity and the main antibacterial ingredients of geranium oil [J]. Beijing Agric, 2013, 03: 4-5. [14] He F, Yang Y, Yang G. Studies on antibacterial activity and antibacterial mechanism of a novel polysaccharide from Streptomyces Virginia H03 [J]. Food Control, 2010, 21(9): 1257-1262. [15] Devi K, Nisha SA, Sakthivel R, et al. Eugenol (an essential oil of clove) acts as an antibacterial agent against Salmonella typhi by disrupting the cellular membrane [J]. J Ethnopharm, 2010, 130(1): 107-115. [16] 赟,,,. [J]., 2010, 19: 63-66. Zhang YB, Miao CQ, Song Q, et al. Anti-bacterial mechanism of essential oil from lotus leaves on commonly found pathogens in meat foods [J]. Food Sci, 2010, 19: 63-66. [17] Ultee, Smid A, Smid EJ. Influence of carvacrol on growth and toxin production by bacillus cereus [J]. Inter J Food Microbiol, 2001, 64: 373-378. [18] 赟,,,. [J]., 2011, 02: 28-33. Zhang YB, Guo Y, Jinag J, et al. Research on antibacterial mechanism of essential oils and dominant monomer components of star anise[j]. China Cond, 2011, 02: 28-33. [19],,,. [J]., 2013, 24: 79-82. Peng MF, Chen WX, Li YZ, et al. Antibacterial mechanism of extract from amomum tsao-ko on staphylococcus aureus [J]. Sci Technol Food Ind, 2013, 24: 79-82. [20],. [J]., 2009, 03: 88-91. Zhang HY, Kong BH. Study on antibacterial mechanism of clove extract [J]. Food Sci, 2009, 03: 88-91. [21] Abrahim D. Effects of α-pinene on mitochondrial respiration of maize seedings [J]. Plant Physiol Biochem, 2003, 41: 985-991. [22] Maria Blaszyk, Richard A Holley. Interaction of monolaurin, eugenol and sodium citrate on growth of commom meat spoil-age and pathogenic organisms [J]. Inter J Food Microbio, 1998, (39): 175-183. [23] Miron T, Wilchek M, Sharp A. Allicin inhibits cell growth and induces apoptosis through the mitochondrial pathway in HL60 and U937 cells [J]. J Nutr Biochem, 2008, 19(8): 524-535. [24] Di Pasqua R. Changes in membrane fatty acids composition of microbial cells induced by addiction of thymol, carvacrol, limonene, cinnamaldehyde, and eugenol in the growing media [J]. J Agric Food Chem, 2006, 54: 2745-2749. [25]. [D]. :, 2006. Yang H. Studies of the preservative effects and mechanism of clove oil on postharvest dong jujube [D]. Yangling: North West Agriculture and Forestry University, 2006 [26]. [D]. :, 2008. Gou YF. Studies on essential oil of preservation and determines the preservation effect [D]. Yangling: North West Agriculture and Forestry University, 2008. [27],,,. [J]., 2009, 12, 12: 177-179. Ren YF, Wang SM, He JY, et al. Effect of the complex coating of chitosan and allicin on fresh-keeping of grape [J]. Guizhou Agric Sci, 2009, 12, 12: 177-179. [28]. [D]. :, 2010. Wu X. Effects and mechanisms of essential oils on quality maintenance in postharvest strawberry and chinese bayberry fruits[d]. Nanjing: Nanjing Agricultural University, 2010 [29],,,. [J]., 2012, 10: 1. Zeng XF, Gao SJ, Lin YZ, et al. Preservation effect of cinnamon essential oil on zijin sweet orange[j]. Mod Food Sci Technol, 2012, 10: 1. [30]. [D]. :, 2013. Pang YM. Effects and mechanism of essential oils on quality maintenance of loquat fruits at room temperature[d]. Nanjing: Nanjing Agricultural University, 2013. [31] Dixit SN, Chandra H, Ramesh Tiwarj, et al. Development of a botanical fungicide against blue mould of mandarins[j]. Stored Prod Res, 1995, 31(2): 165-172.
740 6 [32] Sivakumar D, Wilson WRS, Wijesundera RLC, et al. Control of postharvest diseases of rambutan using cinanamaldehyde [J]. Crop Prot, 2002, 21: 847-852. [33],,,. [J]., 2003, 01: 96-99. Li XH, Ma QY, Peng XP, et al. The rasearch on spices bacteriostatic activity and the application in strawberries fresh-keeping [J]. Food Res Devel, 2003, 01: 96-99. [34],. [J]., 2007, 03: 106-108. Cong JM, Hao CX. The research on the preservation of strawberry with spices extracts [J]. Food Mach, 2007, 03: 106-108. [35],,,. [J]. ( ), 2007, 09: 147-151, 156. Wang HY, Shao SD, Feng JT, et al. Preliminary research on the preservatoin effect of peach with clove leaf oil [J]. J Northwest A F Univ (Nat Sci Edit), 2007, 09: 147-151, 156. [36]. [J]., 2007, 20: 6228-6230. Zhao B. Fresh-keeping effect of complex antistaling agent consisted of chitosan and extraction from cinger and garlic on red citrus [J]. J Anhui Agric Sci, 2007, 20: 6228-6230. [37],,,. [J]., 2008, 07: 2713-2715. Su XG, Dong XJ, Li WX, et al. Effects of garlic extract on the fresh-keeping effects of nectarine [J]. J Anhui Agric Sci, 2007, 20: 6228-6230. [38],,,. [J]., 2011, 04: 42-45. Zhong YJ, Xu XY, Liu CM, et al. Effect of tea tree oil, eugenlo and citral on keeping quality of litchi [J]. Food Sci Technol, 2011, 04: 42-45. [39] Maqbool M, Ali A, Alderson PG, et al. Postharvest application of gum arabic and essential oils for controlling anthracnose and quality of banana and papaya during cold storage [J]. Posth Biol Technol, 2011, 62(1): 71-76. [40],,,. [J]., 2012, 23: 335-338. Pan LQ, Zhu N, Shao XF, et al. Study on the preservation of cherry tomato with clove oil [J]. Sci Technol Food Ind, 2012, 23: 335-338. [41],,,. [J]., 2014, 02: 266-270. Shang YS, Liu YM, Liu YM, et al. Effects of volatile oil from Liquidambar formosana leaves on the quality of loquat fruits durings cold storage [J]. Food Sci, 2014, 02: 266-270. [42],,,. [J]., 2014, 03: 62-66, 70. Li Y, Cui ZK, Liu JL, et al. Research of food source antistaling agent honey peach to retain its freshness during storage[j]. Tianjin Agric Sci, 2014, 03: 62-66, 70. [43],,,. [J]., 2014, 10. http://www.cnki.net/kcms/detail/ 11.1759.TS.20141015.0928.001.html. He JL, Liu J, Du XQ, et al. Preservation of Red Sun kiwifruit fumigated with plant essential oil during cold storage [J]. Sci Technol Food Ind, 2014, 10. http://www.cnki.net/kcms/detail/11.1759.ts.20141015.0928.001.html. [44] Hartmans KJ, Diepenhorst P, Bakker W, et al. The use of carvone in agriculture: sprout suppression of potatoes and antifungal activity against potato tuber and other plant diseases [J]. Ind Crop Prod, 1995, 4(1): 3-13. [45]. [J]., 2003, 01: 59-61. Zhang H. Study on the application of commonly used spices in vegetable fresh-keeping [J]. Jiangsu J Agric Sci, 2003, 01: 59-61. [46]. [J]., 2005, 06: 1062-1063, 1086. Zhang H. Study on the application of garlic and its extraction in vegetable fresh-keeping [J]. J Anhui Agric Sci, 2005, 06: 1062-1063, 1086. [47],,. [J]., 2006, 01: 69-70. Gao XS, Zhang H, Meng XJ. The application of clove extract on preservation of fresh-cut eggplant [J]. Shanghai Veget, 2006, 01: 69-70. [48],. [J]., 2007, 04: 204-206, 216. Qian K, Zhou T. The research on the fresh-cut lettuce with mixture of different alcohol extract of spices [J].Sci Technol Food Ind, 2007, 04: 204-206, 216. [49]. [D]. :, 2009. Chen C. Bacteriostatic of artemisia argyi and its application in fresh-keeping of fruits and vegetable[d]. Fuzhou: Fujian Agriculture and Forestry University, 2009. [50],,,. [J]., 2009, 10: 1-4. Wang JQ, Liu GF, Jin ZW, et al. Antimicrobial activity of thyme oil and its preservation effect on fresh-cut wax gourd [J]. Pack Eng, 2009, 10: 1-4. [51],,,. / [J]., 2010, 21: 4-6, 58. Wang JQ, Yang J, Jin ZW, et al. Fresh-keeping effect of fennel and lemongrass essential oil on fresh-cut net-ted melons [J]. Pack Eng, 2010, 21: 4-6, 58. [52],,,. [J]., 2011, 10: 279-282. Zhen TY, Peng XB, Li WX, et al. Effect of clove extract on preservation of fresh-cut broccoli [J]. Food Sci, 2011, 10: 279-282. [53],. [J]., 2011, 12: 216-218. Zhao M, Liu YY. Effect of garlic extract on fresh-keeping effect of lentinus edoudes [J]. Food Sci Technol, 2011, 12: 216-218. [54],,,. [J]., 2012, 02: 1017-1019. Liang XM, Li TL, Li JJ, et al. Studies on preservation effects of pipeine cowpea [J]. J Anhui Agric Sci, 2012, 02: 1017-1019. [55],,,. [J]., 2014, 04: 870-874. Liang Y, Ding Y, Yan S, et al. Preservation of fresh-cut lettuce by spice extracts [J]. Jiangsu J Agric Sci, 2014, 04: 870-874. ( 责 任 编 辑 : 杨 翠 娜 )
3, : 741 作 者 简 介 曾 丽 华, 主 要 研 究 方 向 为 食 品 科 学 与 工 程 E-mail: 18976330255@163.com 陈 文 学, 教 授, 主 要 研 究 方 向 热 带 农 产 品 加 工 与 安 全 E-mail: hnchwx@163.com 碳 水 化 合 物 的 物 性 学 及 功 能 特 性 研 究 专 题 征 稿,,,, ( : ), 2015 5, 2015 4 20 E-mail 投 稿 方 式 : : www.chinafoodj.com E-mail: jfoodsq@126.com 食 品 安 全 质 量 检 测 学 报 编 辑 部