天然植物精油提取方法研究进展

植物精油是一类天然植物次生代谢物,由于其具有增香、杀菌、抗病毒和抗氧化等生物活性,在香料、化妆品、食品工业、制药、医疗及农业害虫等方面得到了广泛应用。植物精油的提取方法多种多样,且不同用途的精油产品需要用不同的提取方法来生产。就植物精油传统提取方法及新兴提取方法进行综述,并且总结了这些方法的原理、优缺点以及适用范围,对未来植物精油提取方法的发展进行展望。     

植物精油对储藏物害虫防治作用的研究进展

植物精油属于芳香型植物次生代谢产物,从植物的种子、果实、根和叶片中提取,通过压榨或蒸馏等方式获得。植物精油成分复杂,一般包括醇醛类、酸类、酚类、丙酮类、萜烯类等。其用途及应用范围广泛,涉及日化、食品、医疗等行业,近年来应用于农业害虫防治领域的报道逐年增多。植物源杀虫剂相比于化学防虫优势明显,可克服化学杀虫剂造成的环境污染和害虫产生抗药性等诸多弊端。本文综述了植物精油在农业、食品、医疗、日化等行业中的应用现状,总结了部分精油提取技术的优缺点,重点关注植物精油及其制剂在仓储害虫防治领域的应用,通过精油对害虫的驱避、熏蒸、触杀、产卵抑制、种群抑制等方面的研究,以期为开发新型的绿色防虫剂提供参考和理论依据。     

亚临界水萃取技术在植物精油提取中的应用潜力

植物天然精油含有多种活性成分,在医药、食品、烟用、化妆品等行业有着广泛的应用。亚临界水萃取技术作为一种新型的绿色萃取技术,越来越受到国内外研究者的关注,将其应用于植物精油的提取,对精油品质的提升具有重要意义。文中介绍了亚临界水萃取技术的原理、影响萃取效果的因素以及在植物精油萃取中的应用,对亚临界水在植物精油提取方面的应用进行了潜力分析和应用展望。     

植物精油对真菌微生物抑制作用的研究进展

随着消费者对绿色产品的要求越来越高,人们开始考虑用天然植物精油作为抑菌剂代替化学合成杀菌剂。精油是从植物中分离的天然杀菌剂,具有对抗多种病原微生物的活性,在抑制真菌病害和减少真菌毒素积累方面具有较好的功效,逐渐被广泛应用于食品防腐保鲜、化妆品、医药等领域。该文综述了不同植物精油的化学组成和抑菌作用,分析了植物精油的抑菌机制,最后讨论了植物精油作为抑菌防霉剂的应用及研究进展,以期为探寻安全的天然抑菌剂提供参考。     

植物精油在食品行业中的应用

植物精油是一种天然活性物质,具有良好的抑菌性和抗氧化活性,被广泛应用在食品、医疗、化妆品等行业中。文章介绍了植物精油的性质、提取方法,重点阐述了植物精油在食品行业中的应用,主要包括其作为果蔬、肉制品、水产品等的保鲜剂及食品风味助剂,最后对植物精油在食品行业中的应用进行了展望。     

姜科植物精油抑菌作用的研究进展

姜科植物精油来源广泛,具有抗菌和抗氧化等多种生物活性,逐渐被广泛应用于食品防腐保鲜、化妆品、医药等领域。本文综述了不同产地、取材及提取方法所得姜科植物精油的主要成分和抑菌作用,分析了不同化学成分对其抑菌活性的影响,并总结了植物精油的抑菌机理,以期为探寻安全的天然抑菌剂提供参考。     

植物精油在食品保鲜中的研究进展

植物精油是重要的植物次生代谢产物,由分子量相对较小的简单化合物组成,具有一定芳香气味。由于植物精油具有多种生物活性,作为一种天然保鲜剂在食品保鲜领域的应用越来越广泛。本文介绍了其在水果、蔬菜、肉及肉制品、鱼类产品、乳制品等保鲜领域的应用,并探讨了植物精油在食品保鲜方面存在的问题,并对其发展方向和应用前景作了展望,为植物精油的进一步开发研究及应用提供了依据。     

植物精油防治储粮害虫研究进展

总结了近年来关于植物精油对储粮害虫的作用方式及机理等方面的研究进展,并简单阐述了目前国内外对其应用所存在的不足.     

唇形科植物在储粮害虫防治中的应用

总结了应用唇形科植物粗提物、活性成分、精油等对储粮害虫进行防治的研究进展,并指明了今后防治储粮害虫的发展方向。     

花椒精油化学成分、提取方法及抑菌活性研究进展

花椒精油是花椒的源次生代谢物质,也是花椒香气的主要来源。其不仅是一种重要的食品添加剂和调味料,也可作为化妆品、医药和农药等的基础原料,具有广泛的开发利用价值。着重对花椒精油的化学成分、提取方法和抑菌活性等方面的研究进行了综述,为今后花椒精油的研究与应用提供了一些参考。     

植物精油结合非热杀菌技术在肉品中应用的研究进展

植物精油是从植物中提取的天然成分,可以有效抑制微生物生长,但过高的用量会损害食品的感官质量。新兴非热杀菌技术的应用可以抑制微生物生长,但高强度的物理技术可能会影响产品品质。研究发现,将植物精油和非热技术结合,可以减少精油用量、降低非热技术加工功率、缩短处理时间。本文就植物精油与冷等离子体、高压和辐照3种非热技术相结合应用于肉制品中的方法进行探讨,并对其细菌生长的抑制效果和机制进行阐述,为进一步研究植物精油与非热杀菌技术在肉类产品中的协同作用及推广提供一定的理论依据。     

Essential Oils: Extraction,Bioactivities, and Their Uses for Food Preservation

Essential oils are concentrated liquids of complex mixtures of volatile compounds and can be extracted from several plant organs. Essential oils are a good source of several bioactive compounds, which possess antioxidative and antimicrobial properties. In addition, some essential oils have been used as medicine. Furthermore, the uses of essential oils have received increasing attention as the natural additives for the shelf‐life extension of food products, due to the risk in using synthetic preservatives. Essential oils can be incorporated into packaging, in which they can provide multifunctions termed “active or smart packaging.” Those essential oils are able to modify the matrix of packaging materials, thereby rendering the improved properties. This review covers up‐to‐date literatures on essential oils including sources, chemical composition, extraction methods, bioactivities, and their applications, particularly with the emphasis on preservation and the shelf‐life extension of food products.     

The potential of plastid trnL (UAA) intron polymorphisms for the identification of the botanical origin of plant oils

This work describes a methodology for the identification of the botanical origin of plant oils emphasising on the detection of adulteration of olive oil with sesame oil. This methodology comprises a PCR-based assay that exploits the polymorphisms found in the plastid genome combined with a capillary electrophoresis system to discriminate a range of 11 plant species commonly used for oil extraction on the basis of differential length of their corresponding PCR amplicons. The assay takes advantage of universal primers that amplify a region from the trnL (UAA) intron of every plant species. The results showed that amplicons from all species can be accurately discriminated apart from olive and avocado. Single-base primer extension was then proposed as an additional methodology to discriminate the two species and to confirm the results of the former approach. These assays were successfully applied on olive and sesame oils, thus confirming the validity of this approach.     

植物精油生理功能的研究进展

植物精油资源丰富,化学成分复杂。应用广泛,具有许多生理功能作用。综述了植物精油在植物中的分布情况,化学成分及其生理功能,如:去痛、降压、消炎、抗菌、抗肿瘤等,对以后的研究有重要的理论参考价值。     

Identification by epr spectroscopy of carvacrol and thymol as the major sources of free radicals in the oxidation of plant essential oils

The formation of stable free radicals upon reaction of the essential oils of 10 plant species with ultraviolet radiation and the superoxide radical anion, O₂^?, has been investigated by electron paramagnetic resonance (EPR) spectroscopy. Only the oils from oregano, summer savory and thyme produced EPR spectra and the results can be accounted for in terms of free radicals produced by the closely related phenolics, carvacrol and thymol. These observations are interpreted in terms of the known antioxidant properties of these molecules.     

HPLC分析植物油脂甘油三酯结构组成的研究现状

甘油三酯是植物油脂的主要成分,分析其结构组成可了解植物油脂性质及用途,也可作为鉴别各种植物油脂特征的指纹信息.目前对于植物油脂甘油三酯的高效液相色谱分析在新技术、新方法的基础上获得了很多成就,重点介绍了高效液相色谱法在分析植物油脂甘油三酯结构组成方面的研究现状及进展.     

HEALTH PROMOTING CONSTITUENTS IN PLANT DERIVED EDIBLE OILS

Of all the edible oils, only that produced from olives has had its health attributes studied in detail. For maximum nutritional benefit, an edible oil should contain minimal levels of saturated fats, especially lauric and myristic acids and minimal levels of trans fatty acids. If the oils are not to be heated repeatedly and if they contain high levels of antioxidants, they should contain omega-3 and possibly omega-6 polyunsaturated fatty acids. The fatty acid profile should be dominated by monounsaturated fatty acids. Secondary products which act as antioxidants including polyphenols, proanthocyanidins, tocopherols and carotenoids increase the shelf-life of oils, reportedly reduce cardiovascular disease and provide some anticarcinogenic properties. More research is also required, but there is evidence that phytosterols and squalene are also beneficial components of edible oils. Selection and breeding can be used to increase the desirable components of edible oils. Geographic, culture and environmental factors can influence the properties of the oil produced by crops, and methods of processing can greatly reduce the levels of health promoting components. Despite the current anti-GMO sentiments, biotechnology should be used both in the development of plant cultivars which produce nutritional oils and in processing to maximize the desirable components.     

Characterization of the pulp and kernel oils from Syagrus oleracea, Syagrus romanzoffiana, and Acrocomia aculeata

Vegetable oils are important sources of essential fatty acids. It is, therefore, important to characterize plant species that can be used as new oil sources. This study aimed to characterize the oils from guariroba (Syagrus oleracea), jerivá (Syagrus romanzoffiana), and macaúba (Acrocomia aculeata). The physicochemical characterization was performed using official analytical methods for oils and fats, free fatty acids, peroxide value, refractive index, iodine value, saponification number, and unsaponifiable matter. The oxidative stability was determined using the Rancimat at 110 °C. The fatty acid composition was performed by gas chromatography. The results were submitted to Tukey's test for the medium to 5% using the ESTAT program. The pulp oils were more unsaturated than kernel oils, as evidenced by the higher refractive index and iodine value, especially the macaúba pulp oil which gave 1.4556 and 80 g I(2) /100 g, respectively, for these indices. The kernel oils were less altered by oxidative process and had high induction period, free fatty acids below 0.5%, and peroxide value around 0.19 meq/kg. The guariroba kernel oil showed the largest induction period, 91.82 h. Practical Application: The vegetable oils, besides being consumed directly as food, are important raw material for the chemical, pharmaceutical, and food industries. In recent years, the world market of vegetable oils has been characterized by stronger growth of demand over supply. Several species of palm trees are shown to be promising sources of oils. The characterization of oils extracted from some species, such as guariroba, jerivá, and macaúba, has not yet been fully elucidated. For this reason, it becomes important to investigate the physicochemical characterization of these oils, aiming at a possible use in food or in the industry.     

Use of plant oils from the southwestern Amazon for the control of maize weevil

The purpose of this study was to evaluate the insecticidal potential of oils obtained from plant species endemic to the southwestern Amazon region against the maize weevil (Sitophilus zeamais Motschulsky). We evaluated the mortality of insects treated with 11 plant oils. After the discriminant assays, concentration–mortality bioassays were conducted to evaluate the toxicity of each oil. The insects were treated with the oils, and mortality was assessed after 24 h. Each assay was performed in four replicates. The LC₅₀ of the oils against S. zeamais ranged between 53.35% and 65.22% for the oils obtained from Astrocaryum aculeatum Meyer, Copaifera spp., Carapa guianensis Aublet, Oenocarpus bataua Mart., Mauritia flexuosa L,. and Orbignya phalerata Mart. These oils exhibited consistency in their toxic activity and emerged as potential alternatives to be implemented in integrated pest management programs for stored product pests. The results of this investigation identified several plant species in the Amazonian flora with potential insecticidal properties.