【摘要】 本文综述了食品防腐剂的最新研究进展，主要论述了天然防腐剂的制备、抗菌机理及构效关系等方面的发展情况、存在问题和解决方法，并着重论述了采用鼻子生物化学方法以辅助新型食品防腐剂的设计和效果预测，旨在为广谱、高效、低毒、天然食品防腐保鲜剂的研究提供参考。更多还原

【Abstract】 The newly development of studies on food preservatives was reviewed.The sources, effects, antimicrobial mechanism of natural food preservatives were discussed. It was introduced for the application of quantum biochemistry in the molecular modification, design and predication of antimicrobial effects of food preservatives.更多还原