徐德峰,廖威龙,何嘉欣,冯骏,梁雨

• 1:广东医科大学海洋与热带医学学院
• 2:广东海洋大学食品科技学院

摘要(Abstract)：

【目的】解决冷藏对虾易发生黑变、蛋白质或脂质降解及微生物腐败等问题，探索植物精油涂膜作为绿色保鲜技术的应用潜力。【方法】综述植物精油涂膜的制备方法及其在抑制蛋白质降解、脂质氧化、多酚氧化酶活性和微生物繁殖方面的作用，阐明其通过阻隔氧气、干扰细胞膜结构、清除自由基等机制延缓品质劣变的途径。【结果】植物精油涂膜可有效改善对虾感官品质（如延缓黑变、维持硬度）、抑制TVB-N值上升和微生物增殖，但存在释放速率控制困难、风味干扰及安全性评价不足等产业化挑战。【结论】未来应聚焦于纳米胶囊化与智能控释策略、风味矫正技术及系统毒理学研究，以推动植物精油涂膜技术在冷藏对虾保鲜中的产业化应用。

关键词(KeyWords)： 对虾;冷藏;品质劣变;植物精油;保鲜

Abstract:

Keywords:

基金项目(Foundation): 广东省自然科学基金(2023A1515010852);; 广东海洋大学大学生创新创业项目(CXXL2025018)

作者(Author): 徐德峰,廖威龙,何嘉欣,冯骏,梁雨

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