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生物技术团队在SCI一区top期刊Journal of Agricultural and Food Chemistry发表研究论文
文章作者: 发布时间: 2016-10-19 访问次数: 409


【文章题目】

Essential Oil from Sweet Potato Vines, a Potential New Natural Preservative, and an Antioxidant on Sweet Potato Tubers: Assessment of the Activity and the Constitution

【作者信息】

Bo Yuan, Ling-wei Xue, Qiu-yue Zhang, Wan-wan Kong, Jun Peng, Meng Kou, and Ji-hong Jiang*

【期刊信息】

2015 Impact Factor: 2.8572015 5 Year Impact Factor: 3.3082015 Total Citations: 90,665

JCR大类分区分区:农业综合分类下的1 区期刊(top期刊)

所属小分类农业综合 1区、应用化学 2区、食品科技 2

【文章摘要】

Pathogenic fungi and oxidation are the major factors that cause the deterioration of sweet potatoes and also cause the loss of quality that makes consumption unsafe. In the present study, the in vitro results demonstrate that the essential oil from sweet potato vines exhibits significantly enhanced activity compared to that of the control. Furthermore, the essential oil can actively inhibit the growth of some common microorganisms inducing pathogenic bacteria and fungi (inhibition rates above 50% at low concentrations). A total of 31 constituents were identified using GC–MS and confirmed that linalool and p-hydroxybenzoic acid are the major active ingredients. The experiment involving actual tubers showed that the essential oil could retains its quality and effectiveness again the fungus disease. This suggests that it could be used in the food industry to increase the shelf life of stored produce (tubers) to ensure food safety without the use of additives or preservatives.

Key words: active constituent; essential oil; potential activity; sweet potato vines


【全文链接】

http://pubs.acs.org/doi/abs/10.1021/acs.jafc.6b03175









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