As potential and valuable antiseptics in the food industry, clove oil and its main effective composition eugenol show beneficial advantages on antibacterial and antifungal activity, aromaticity, and safety. Researches find that both clove oil and eugenol express significantly inhibitory effects on numerous kinds of food source microorganisms, and the mechanisms are associated with reducing the migratory and adhesion and inhibiting the synthesis of biofilm and various virulence factors of these microorganisms. Clove oil and eugenol are generally regarded as safe in vivo experiments. However, they may express certain cytotoxicity on fibroblasts and other cells in vitro. Studies on the quality and additive standard of clove oil and eugenol should be strengthened to promote the antiseptic effects of them in the food antiseptic field.

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丁香油和丁香酚在食品防腐领域的抗菌活性研究进展

作为食品工业中潜在且有价值的防腐剂，丁香油及其主要有效成分丁香酚在抗菌和抗真菌活性、芳香性和安全性方面显示出有益的优势。研究发现丁香油和丁香酚对多种食物源微生物均表现出显着的抑制作用，其机制与减少这些微生物的迁移和粘附、抑制生物膜的合成和各种毒力因子有关。丁香油和丁香酚通常被认为是安全的体内实验。然而，它们可能在体外对成纤维细胞和其他细胞表现出一定的细胞毒性。应加强丁香油和丁香酚的质量和添加剂标准的研究，以促进它们在食品防腐领域的防腐效果。