| 苦瓜抑菌作用的研究进展 |
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| 引用本文： | 吕诗文,叶芳,吴国辉,汪彩云,胡伟君,钟先锋.苦瓜抑菌作用的研究进展[J].农产品加工．学刊,2020(1):84-86. |
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| 作者姓名： | 吕诗文 叶芳 吴国辉 汪彩云 胡伟君 钟先锋 |
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| 作者单位： | 佛山科学技术学院食品科学与工程学院;广东省农业环保与农村能源总站;广东省农业机械化技术推广总站 |
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| 基金项目： | 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） |
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| 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。
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| 关 键 词： | 苦瓜 抑菌作用 抑菌机制 抑菌成分 功能食品 |
Research Progress on Antibacterial Effect of Balsam gourd |
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| LV Shiwen,YE Fang,WU Guohui,WANG Caiyun,HU Weijun,ZHONG Xianfeng.Research Progress on Antibacterial Effect of Balsam gourd[J].Nongchanpin Jlagong.Xuekan,2020(1):84-86. |
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| Authors: | LV Shiwen YE Fang WU Guohui WANG Caiyun HU Weijun ZHONG Xianfeng |
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| Institution: | (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) |
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| Abstract: | 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. |
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| Keywords: | Balsam gourd antibacterial effect antibacterial mechanism bacteriostatic components functional food |
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