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天然防腐剂综述
引用本文:张秀云,余有本,唐应芬.天然防腐剂综述[J].饮料工业,2001,4(4):1-5.
作者姓名:张秀云  余有本  唐应芬
作者单位:1. 安徽农业大学食品科学系安徽合肥 230036
2. 安徽农业大学农业部茶叶生物技术重点开放实验室安徽合肥 230036
3. 安徽省霍山县落儿岭农技站安徽霍山 230036
摘    要:对近年来新开发的天然防腐剂的种类及各自的作用范围作了较为详尽的综述,阐述了这些天然防腐剂在作用机理上的一此共同点,与传统的作用机理比较,认为防腐剂主要是抑制微生物的呼吸作用,从而防止食物的腐败变质。另外就天然防腐剂在开发、使用过程中出现的问题作了分析,并就如何合理利用提出了自己的观点。

关 键 词:天然防腐剂  抗菌机理  合理利用  食品
修稿时间:2001年4月9日

A survey of natural preservatives
Zhang Xiuyun College of Food Science,Anhui Agricultural University,Hefei ,Anhui,China Yu Youben Anhui Agricultural University,Hefei ,Anhui,China Tang Yingfen Luoerling Agricultural Technology Station,Huoshan ,Anhui,Chi.A survey of natural preservatives[J].Beverage Industry,2001,4(4):1-5.
Authors:Zhang Xiuyun College of Food Science  Anhui Agricultural University  Hefei  Anhui  China Yu Youben Anhui Agricultural University  Hefei  Anhui  China Tang Yingfen Luoerling Agricultural Technology Station  Huoshan  Anhui  Chi
Affiliation:Zhang Xiuyun College of Food Science,Anhui Agricultural University,Hefei 230036,Anhui,China Yu Youben Anhui Agricultural University,Hefei 230036,Anhui,China Tang Yingfen Luoerling Agricultural Technology Station,Huoshan 230036,Anhui,Chi
Abstract:The category and functional scope of natural preservatives developed in recent years are described in detail, and some common grounds of these preservatives in their action mechanism are introduced. Different from the traditional action mechanism, these preservatives mainly inhibit the respiration of microorganisms, thereby avoiding the deterioration of food. In addition, problems occurring in the development and use of natural preservatives are analyzed, and some suggestions on the rational use of them are made.
Keywords:natural preservative  antibiotic mechanism  rational use
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