茶多酚抑菌机理及在水产品保鲜中的应用进展

目的 随着人们对食品安全问题的重视,探究茶多酚的作用机制并将其用于水产品保鲜现已成为研究热点之一.方法 在介绍茶多酚的化学组成和主要作用机制的基础上,阐述茶多酚在水产品保鲜中的应用研究进展,提出存在的问题和解决方法,展望茶多酚在水产品保鲜领域的发展前景.结果 茶多酚具有良好的抗氧化性和抑菌活性,作为一种来源广泛、天然安全的生物保鲜剂,相较于化学合成的保鲜剂,更能满足人们追求绿色健康食品理念的要求.结论 只有充分挖掘茶多酚的优势,结合新型保鲜剂或处理方式,才能更好地发挥茶多酚在水产品保鲜方面的作用,使其发展前景更加广阔.

Research Progress on Antibacterial Mechanism of Tea Polyphenol and Its Application in Preservation of Aquatic Products

With people''s attention to food safety, the investigation on the mechanism of tea polyphenol (TP) and its application in the preservation of aquatic products becomes one of the research hotspots. Based on the introduction to the chemical composition and main action mechanism of TP, the research progress on application of TP in the preservation of aquatic products was reviewed. The existing problems and solutions were put forward. The development of TP in the field of aquatic products preservation was also prospected. As a natural and safe biological preservative, TP had good antioxidant and antibacterial activities. Compared with chemical synthetic preservatives, TP could meet the requirements of people''s pursuit of green and healthy food. Only by fully exploiting the advantages of TP and combining it with new antistaling agents or treatment methods, can TP play a better role in the preservation of aquatic products and make its development prospects broader.