板栗加工副产物抑菌作用的研究进展

Research Progress on the Antibacterial Effect of Chestnut Processing By-products

摘要:

板栗加工过程易产生诸如板栗壳、板栗花、板栗总苞、板栗次果及次品等副产物，大量资源常被当作废弃物丢弃，未得到有效利用，开发的产品较少，造成资源浪费。近年来，有关板栗加工副产物的研究得到关注，板栗中存在的多种天然活性成分相继被报道，其中具有抑菌作用的成分占比较高。因此，该研究综述了板栗加工副产物含有的抑菌成分及其作用机理，以期为板栗加工副产物在抑菌材料方面的应用提供一定的参考。

Abstract:

Chestnut processing tends to produce by-products such as chestnut shell, flower, involucre, and chestnut secondary fruits and inferior products. Large amounts of these resources are often discarded as wastes within effective utilization and few developed products, causing waste of resources. In recent years, research on the by-products of Chinese chestnut processing has attracted attention. A variety of natural active ingredients in the chestnut have been reported successively, among which the components with an antibacterial effect account for a relatively high proportion. Therefore, this article reviews the antimicrobial components in the by-products of chestnut processing and their mechanisms of action, in order to provide a certain reference for the application of chestnut processing by-products in antimicrobial materials.