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历史上 ,大多数食品调香师都没有接受过如何调配香精的训练 ,而是怀着强烈的学习欲 ,通过观察、反复实验来学习的。这种学习方式耗时伤财 ,效率也不高。1 965年版的GRASIII包含了 1 1 2 5种食品香料物质 ,到了GRAS 2 0食品香料物质达到40 2 3种 ,这个数字还未算上很多天然植物来源的成分。如果不借助于某种工具或组织体系 ,利用品种如此繁多的组分将会困难重重。前言食品香精调香涉及两个要求 :原料品种选择和原料用量选择。调香师通过下列途径实现这些需求 :—修改现有的配方—利用以前的经验—阅读文献—香气评估—听取供应商或同行… 相似文献
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采用自制驱蚊试验装置,以淡色库蚊为实验对象,比较了47种精油及12种单体香料的驱蚊效果.实验结果表明,供试59种香原料中,10种具有击倒效应, 41种香原料对蚊虫的驱避效应大于50%.利用香精调配技术,调配出两种香气特征的香精.不仅符合绿色环保要求,而且人群接受度超过80%,并具有较强驱蚊效果的香精. 相似文献
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本文阐述了几种表面活性剂在香精中应用的调配研究过程以及期间出现的不同现象,并对其进行了对比、比较.细述了这几种表面活性剂在应用过程中所出现的不同特征. 相似文献
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Soap bacteriostats 总被引:2,自引:0,他引:2
Eric Jungermann 《Journal of the American Oil Chemists' Society》1968,45(5):345-350
The growing use of bacteriostats in soaps and the various methods for screening these com-pounds are reviewed critically.
Discussed are (1) in vitro techniques to establish antibacterial activity, substantivity tests using skin disk, fingerprint,
or radioactive tracer techniques, and microbiological availability determinations; (2) safety testing procedures; (3) in vivo
tests to determine deodorancy and degerming efficiency. Performance in clinical trials, designed to evalu-ate the contribution
of bacteriostatic soaps to the treatment of bacterially caused infections, is ex-amined. Discussed are studies on the control
of erythrasma, acne, diaper rash, and secondary cutaneous infections.
These techniques are illustrated by comparing two bacteriostatic systems, A and B, in soaps. System A contains 0.75% TCC and
0.75% hexa-chlorophene; System B contains 0.67% TBS, 0.67% TCC, and 0.67% Irgasan CF3. The data showed excellent correlation between in vitro screening techniques and actual in vivo per-formance characteristics. 相似文献
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