植物精油在粮油食品抑菌中的应用

食品在生产、加工、贮藏和运输过程中极易受到真菌和真菌毒素的侵染，不仅会使食品的品质受到影响，也会对人们的身体健康产生危害。植物精油因其具有对人畜安全，抑菌活性高以及对环境友好等特点被研发为不同制剂（如微胶囊、复合涂膜剂、脂质体、水凝胶、气雾剂等），并广泛应用于食品抑菌。围绕真菌和真菌毒素种类、精油抑菌成分、精油制剂的开发与应用等方面进行论述，为植物精油在食品抑菌中的进一步研究开发及应用提供依据。

The Application of Plant Essential Oil in Antifungal of Grain and Oil Food

In the process of production, processing, storage and transportation, foods are easily infected by fungi and mycotoxins, which will not only affect the quality of food, but also harm people''s health. Plant essential oils have been developed into different preparations (such as microcapsule, compound film, liposome, hydrogel, aerosol etc.) owing to their advantages of high speed of biological degradation in the environment and being safe to people and animals, which could be widely used in food preservation. The types of fungi and mycotoxins, antibacterial components of essential oil, and the development and application of essential oil preparation were discussed in this paper in order to provide the basis for further research, development and application of plant essential oil in food antifungal.