| 摘要: |
| 目的 通过介绍姜黄素介导光动力技术在鲜切果蔬保鲜中的应用进展，为姜黄素介导光动力技术在鲜切果蔬的研究和应用提供合理建议。方法 通过研究姜黄素介导光动力技术的作用机理，并综述国内外姜黄素介导光动力技术对鲜切果蔬品质影响的文献，分析其在鲜切果蔬中的保鲜抑菌效果，并介绍姜黄素介导光动力技术的影响因素和安全性，研究其在鲜切果蔬中的应用前景。结果 姜黄素介导光动力技术可以有效地抑制鲜切果蔬中微生物的生长，并保持鲜切果蔬的品质。结论 姜黄素介导光动力技术是一种有效的杀菌手段，具有巨大的应用潜力，需对其进行合理的开发利用。 |
| 关键词: 姜黄素 光动力技术 鲜切果蔬 |
| DOI：10.19554/j.cnki.1001-3563.2023.07.013 |
| 分类号:TS255.3 |
| 基金项目:甘肃省科技计划重大项目(21ZD4NA016?02) |
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| Application of Curcumin-mediated Photodynamic Technology in Fresh-cut Fruits and Vegetables |
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JIANG Xu, XIONG Si-guo, PENG Li, JIANG Ai-li, HU Wen-zhong
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(College of Life Science Key Laboratory of Biotechnology and Resource Utilization, Ministry of Education, Dalian Minzu University, Liaoning Dalian 116600, China)
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| Abstract: |
| The work aims to provide reasonable suggestions for the research and application of curcumin-mediated photodynamic technology in fresh-cut fruits and vegetables by introducing its research progress. The action mechanism of curcumin-mediated photodynamic technology was discussed, and the literature about its effects on the quality of fresh-cut fruits and vegetables in China and abroad was reviewed. Then, the fresh-keeping and bacteriostatic effects of curcumin-mediated photodynamic technology for fresh-cut fruits and vegetables were analyzed, and its affecting factors and safety were introduced. Finally, the application prospect of curcumin-mediated photodynamic technology in fresh-cut fruits and vegetables was studied. Curcumin-mediated photodynamic technology could effectively inhibit the growth of microorganisms in fresh-cut fruits and vegetables and maintain the quality of fresh-cut fruits and vegetables. Curcumin-mediated photodynamic technology is an effective sterilization method, which has great application potential and needs to be developed and utilized reasonably. |
| Key words: curcumin photodynamic technology fresh-cut fruits and vegetables |
