摘要
茉莉花属药食两用花,在中国具有广泛分布和悠久的种植应用历史。茉莉精油是从茉莉花中提取的芳香精油,含有乙酸苄酯、芳樟醇、乙酸苯甲酯、茉莉酮等100多种挥发性化合物。近年来,亚临界流体萃取和超声波辅助提取技术等新兴技术已广泛用于茉莉花精油的提取,工艺条件显著影响精油的组成和得率。此外,茉莉精油具有优异的抗氧化、抗菌、抗炎、抗衰老、抗病毒和抗癌活性,是食品、化妆品和药品领域中的潜在活性成分。本文对茉莉精油的化学成分、提取工艺及其功能活性展开系统性综述,旨在为茉莉精油在新产品开发和应用中的潜力提供理论支持。
Jasmine is a widely distributed and historically cultivated plant in China,known for its dual use as both a medicinal and culinary flower.Jasmine essential oil,extracted from the flowers,contains over 100 volatile compounds such as benzyl acetate,linalool,methyl anthranilate,and jasmone.In recent years,emerging technologies like subcritical fluid extraction and ultrasound-assisted extraction have been extensively applied to the extraction of jasmine essential oil,with the composition and yield of the oil being significantly influenced by the extraction conditions.Moreover,excellent antioxidant,antibacterial,anti-inflammatory,anti-aging,antiviral,and anticancer activities are exhibited by jasmine essential oil,making it a potential active ingredient in the fields of food,cosmetics,and pharmaceuticals.A systematic review of the chemical constituents,extraction processes,and functional activities of jasmine essential oil is provided in this article,with the aim of providing theoretical support for the potential of jasmine essential oil in the development and application of new products.
作者
吴梓洋
翁慧玲
李伟明
徐莉苹
郑宝东
骆贤亮
WU Ziyang;WENG Huiling;LI Weiming;XU Liping;ZHENG Baodong;LUO Xianliang(College of Food Science,Fujian Agriculture and Forestry University,Fuzhou 350002,China;Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch,Fuzhou 350002,China)
出处
《食品工业科技》
北大核心
2025年第12期421-431,共11页
Science and Technology of Food Industry
关键词
茉莉精油
成分
提取工艺
功能活性
jasmine essential oil
constituents
extraction methodology
functional activities
