摘要
对近年来关于肉桂油抑菌及抗氧化作用的研究成果进行综述,主要涉及肉桂油的主要成分、肉桂油的抑菌作用及机理、肉桂油的抗氧化作用等方面,最后就肉桂油应用中存在的问题进行分析,并对肉桂油的研究前景进行展望。
Surveys of researches in the past several decades on cinnamon essential oil were summarized in this paper,which mainly covered the main component of cinnamon essential oil,the bacteriostasis of cinnamon essential oil and the mechanism,the anti-oxidation of cinnamon essential oil and so on.Finally,research trends and problems existing in the development of cinnamon essential oil were pointed out.
出处
《食品与机械》
CSCD
北大核心
2010年第5期169-172,共4页
Food and Machinery
基金
仲恺-云浮科技计划项目(编号:G2006009)
广东省科技厅2009粤港招标关键领域重点突破项目(编号:2009A020700002)
关键词
肉桂油
抑菌
抗氧化
cinnamon essential oil
bacteriostasis
anti-oxidation
