文档介绍：中 国 调 味 品
第 卷 第 期
46 8 Ti anj inU niversi tyof Comm erce ,Tianj in 300134 ,Chi na )
Abstract
:Pep perisoneo fthe specialandwid ely usedspic esinChina ,anditis ric hinessen tialo ils.
Firstly,the adv antag es an d d isad vantages of differ ent extracti on m etho ds ofessent ialoils are
compared. Andthen ba sedonth ebi ologi calactivityof ess entia loils,the antibacterial acti vity and
antioxidan ta ctivity ofe ssential oilsare emp hasized, and theresp ect ive mech anisms of the two
activities are discusse y, throug htheana lys is and summaryof re search sta tusathome and
abroad,th eresear chprogress ofpeppere ssential oilin thepr eserva tio noffruitsand vegetables ,meat
products ,aq uati cpro ducts , bev erage s,can die sandother food sissumm arize d. Altho ugh pepper
ess entialoilh asbee nus e dint hefoo dfie ld,i tsef fumability a ndinstabi lity make it unablet om aint ain
itsan tisepticeff ect for along tim e, andth elo wsolubili tyofess enti aloi lmakesi td ifficult tousea nd
add .Therefore,inthef utu re ,w ecans tud ythevolati lity,s tab ility and lo wsol ubilityofpepperessentialoil
bym icroenca psulatio n,soast oexp anditsap plica tio nscope