精油抑菌机理综述摘要.docVIP

·茶树油在果蔬保鲜中的应用及其对采后病原真菌的抑菌机理 （宁波大学海洋学院，宁波 315211） 摘要：茶树油具有光谱广谱的抑菌性能，在果蔬采后病原真菌控制上起到了重要的作用。关于茶树油在果蔬保鲜上的应用研究至今较为缺乏，令其在商业上的应用前景受到限制。同时，本文综述了茶树油的抗真菌机理，目前的研究主要集中在细胞膜和呼吸代谢方面。认为仍需进一步结合茶树油的组分之间的相互作用及其在亚细胞水平上的抑菌作用机理进行系统性的研究，为茶树油开发成果蔬保鲜剂提供基础。 关键词：茶树油；果蔬；真菌；机理 Research on Tea tree oil in Fruits and Vegetables Preservation and Its Antifungal Mechanism on Postharvest pathogenic fungi Abstract: Tea Tree Oil (TTO), the volatile essential oil derived mainly from the Australian native plant Melaleuca alternifolia. Employed largely?for?its?antimicrobial?properties, TTO plays an important role in controlling postharvest?pathogenic fungi?.Few applied research on tea tree oil in fresh fruits and vegetables has been reported, making it limited in commercial application. Meanwhile, the antifungal mechanism of TTO was reviewed, the current research focused on cell membrane and respiratory metabolism. The interaction between the components of TTO and its effect on subcellular level need to be studied systematically, providing a basis to develop it into fruit and vegetable preservative. Keywords: Tea Tree Oil; fruits and vegetables; fungi; Mechanism 1茶树油概述 植物精油，属于植物体内的次生代谢物质，是一类可随水蒸气蒸馏，具有一定芳香气味且能在常温下挥发的油状物质的总称。植物学上称为精油 (essential oil)，商业上称芳香油 (aromatic oil)，化学和医药学上称挥发油(volatile oil) ADDIN EN.CITE EndNoteCiteAuthorIsman/AuthorYear2000/YearRecNum53/RecNumDisplayText[1]/DisplayTextrecordrec-number53/rec-numberforeign-keyskey app=EN db-id=ax5vsr5dv0tx00e2xdl5www30v2xewa5tsaf53/key/foreign-keysref-type name=Journal Article17/ref-typecontributorsauthorsauthorIsman, Murray B/author/authors/contributorstitlestitlePlant essential oils for pest and disease management/titlesecondary-titleCrop protection/secondary-title/titlespages603-608/pagesvolume19/volumenumber8/numberdatesyear2000/year/datesisbn0261-2194/isbnurls/urls/record/Cite/EndNote[ HYPERLINK \l _ENREF_1 \o Isman, 2000 #53 1]。植物精油按化学成分和含量多少可将植物精油分为四大类，即萜烯类衍生物，芳香族化合物，脂肪族化合物，含氮、含硫类化合物既然提到这四类，是否可以比较一下这4类的异同点？？。许多研究表明植物精油还具有抑制细菌、抑制真菌、抗病毒、杀寄生虫、杀虫的作用