| 新型高效低毒食品防腐剂--对羟基苯甲酸酯钠 |
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| 引用本文： | 杨寿清.新型高效低毒食品防腐剂--对羟基苯甲酸酯钠[J].饮料工业,2003,6(6):17-22. |
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| 作者姓名： | 杨寿清 |
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| 作者单位： | 江南大学食品学院,江苏无锡,214036 |
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| 摘 要： | 介绍了新型高效低毒食品防腐剂对羟基苯甲酸酯钠的产品特性、使用安全性、抑菌活性和复配增效效果，讨论了对羟基苯甲酸酯钠的抑菌机理，并与苯甲酸钠和山梨酸钾进行了比较。同时阐述了对羟基苯甲酸酯钠在果蔬汁和饮料领域，特别是在低酸性饮料中的应用前景和开发动态。
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| 关 键 词： | 对羟基苯甲酸 酯钠 抑菌活性 复配增效效果 |
Sodium p-hydroxybenzate - a new-type preservative of high efficiency and low toxicity |
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| YANG Shou,qing.Sodium p-hydroxybenzate - a new-type preservative of high efficiency and low toxicity[J].Beverage Industry,2003,6(6):17-22. |
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| Authors: | YANG Shou qing |
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| Abstract: | The product characteristic, use safety, antiseptic activity and complex synergism of sodium p hydroxybenzate-a new type preservative of high efficiency and low toxicity -are reviewed in the paper, including its antibiosis mechanism It is also compared with sodium benzoate and potassium sorbate The prospects for the use of sodium p hydroxybenzate in fruit and vegetable juices and beverages, especially low acid drinks, and the trend of development concerned are described in the paper |
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| Keywords: | sodium p hydroxybenzate antiseptic activity complex synergism |
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