HF防垢剂在锅炉水处理中的应用探讨

HF防垢剂是工业锅炉水处理的新型药剂，使用这种药剂进行水处理用量小、无污染、经济实用、工艺简单。本文阐述了锅炉水处理的必要性，指出了钠离子交换法的不足，探讨了HF防垢剂的防垢原理和使用效果，从技术经济上具有推广应用的良好前景．     

INHIBITION OF BEER-SPOILAGE LACTIC ACID BACTERIA BY NISIN

149 strains of bacteria, mostly brewery contaminants able to spoil wort or beer, and 12 brewing strains of yeast (8 ale and 4 lager strains) have been screened using a well-test assay for sensitivity to the food preservative, Nisin (E234), Nisin inhibited growth of 92% of the gram-positive strains, predominantly lactic acid bacteria of the genera Lactobacillus and Pediococcus. In contrast, all 32 gram-negative strains tested, except 3 Flavobacter strains, were Nisin-resistant; in addition none of the brewing yeasts showed Nisin-sensitivity. Therefore. Nisin has potential applications in preventing spoilage of worts or beers by lactic acid bacteria.     

水基(乳液)胶粘剂微生物污染及其罐内防腐效果测试

对广东省部分水基(乳液)胶粘剂生产企业微生物污染的来源和种群进行了调查,建立以微生物攻击挑战性试验来快速判定水基(乳液)胶粘剂罐内防腐效果的评价方法,探索该类胶粘剂微生物污染的有效防治技术。     

两种异噻唑防腐剂抑菌效果的研究

研究了两种异噻唑衍生物防腐剂的防腐最佳pH值，以及防腐剂对微生物的最低抑制浓度（MIC），确定了在洗洁精中，单一防腐剂的最低用量，对两种防腐剂在洗洁精中的混合使用亦进行了研究。     

反相高效液相色谱法测定化妆品中防腐剂

采用反相高效液相色谱法测定化妆品中山梨酸、苯甲酸、对羟基苯甲酸甲酯、对羟基苯甲酸乙酯、对羟基苯甲酸丙酯和对羟基苯甲酸丁酯等6种防腐剂,用ZorbaxODS(5μm,4 6mmi d ×150mm)柱,V(磷酸二氢钾)∶V(乙腈)为90∶10作流动相,加入磷酸调pH值为2 0,检测波长为254nm。样品用乙醇-水-冰乙酸(体积比为70∶29 5∶0 5)提取,回收率为90 8%～105 7%,相对标准偏差为3 1%～8 5%。     

蜂胶对牛乳保鲜作用的研究

以蜂胶对牛乳的保鲜作用为基础,探讨了蜂胶的添加方式和浓度对牛乳的酸度和细菌总数的作用效果．将0．2％的蜂胶添加到经巴氏灭菌（65℃,30min）后的牛乳中,牛乳酸度变化最慢,在保质期内可控制到17．5。T,细菌总数可以控制在8．5×10^8个cfu／mL．该研究为蜂胶保鲜剂在牛乳中的应用提供了理论参考．     

蜂胶对酸奶保鲜效果的研究

在乳制品中,酸奶的微生物污染常常被人们所忽视.作者研究了不同浓度的蜂胶水溶液对酸奶的保鲜效果.实验结果表明,蜂胶水溶液浓度越大,对酵母菌的抑制作用越强,即对酸奶的保鲜效果也越好.添加浓度为0.05%的蜂胶水溶液在延长酸奶保存期的同时,还能保证酸奶自身的品质,因此蜂胶可以作为天然的食品保鲜剂.该研究为蜂胶对各种乳制品的保鲜应用提供了参考.     

食品防腐剂的使用现状及安全性分析

食品防腐剂主要用于抑制微生物的生长繁殖,以延长食品的保存期。分析了我国食品防腐剂的使用现状、常用的防腐剂的种类及性能、防腐剂使用中存在的问题及安全性评价指标,提出了安全使用防腐剂的建议。     

《化妆品安全技术规范》准用防腐剂 列表解读

介绍和总结了化妆品安全技术规范中防腐剂更新内容,并与《化妆品卫生规范》(2007)和欧盟化妆品法规(EC)No 1223/2009规定进行比较,同时提出了将来法规修订时需要考虑我国的特殊情况及如何减少对行业的冲击。     

Application of nine air-dried Capsicum annum cultivars as food preservative: Micronutrient content,antioxidant activity,and foodborne pathogens inhibitory effects

Capsicum annum cultivars Yellow cayenne, Portafortuna, Idealino, Sole, Duemila, Pellegrino, Fantasia, Loco, and Effix were investigated for their antioxidant properties and foodborne pathogens inhibitory activity. The total phenols, flavonoids, anthocyanins, capsaicinoids, carotenoids, ascorbic acid, and vitamin E content were also determined. Duemila and Portafortuna cultivars showed the highest total phenol content with values of 924.3 and 935.0 mg of chlorogenic acid equivalents/100 g dried weight, respectively. Idealino pepper presented the highest capsaicin content (2932.1 μg/g dried weight). The antioxidant capacity was evaluated by using 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid test, 2,2-diphenyl-1-picrylhydrazyl test, and ferric reducing ability power assay. Both Pellegrino and Idealino samples exhibited a promising radical scavenging ability against 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid radical with IC₅₀ values of 45.2 and 45.7 μg/mL, respectively. All the extracts were able to inhibit the growth of Staphylococcus aureus and Listeria monocytogenes investigated strains. The most active are Effix and Fantasia peppers with minimal inhibitory concentration between 12.5 and 25.0 mg/mL, respectively. Overall, these results support the use of these pepper species as dried extract in food preservation.