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| 食品防腐剂的概况与发展 | |
| 引用本文： | 罗傲霜,淳泽,罗傲雪,范益军,葛绍荣. 食品防腐剂的概况与发展[J]. 中国食品添加剂, 2005, 0(4): 55-58,76 |
| 作者姓名： | 罗傲霜 淳泽 罗傲雪 范益军 葛绍荣 |
| 作者单位： | 1. 四川大学生命科学院,重庆,400030;中国科学院成都生物所,成都,610041 2. 中国科学院成都生物所,成都,610041 3. 四川农业大学,都江堰,611830 4. 四川大学生命科学院,重庆,400030 |
| 摘 要： | 食品的腐败变质会引起巨大的经济损失，如何防止腐败是食品科学工作者最为关注的一个问题。目前，常用的防腐措施是添加食品防腐剂，食品防腐剂分为化学防腐剂、天然防腐剂和复合型防腐剂，其中使用最为广泛的是化学防腐剂。但随着人们对健康的重视，天然防腐剂和复合型防腐剂的应用会越来越广泛。本文将对食品防腐剂分类进行阐释。 |
| 关 键 词： | 化学防腐剂 天然防腐剂 复合型防腐剂 食品防腐剂 |
| 文章编号： | 1006-2513（2005）04-0055-04 |
| 收稿时间： | 2005-03-31 |
| 修稿时间： | 2005-03-31 |
The survey and progress of the food preservative |
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| LUO Ao-Shuang,CHUN Ze,LUO Ao-xue,FAN Yi-jun,GE Shao-rong. The survey and progress of the food preservative[J]. China Food Additives, 2005, 0(4): 55-58,76 | |
| Authors: | LUO Ao-Shuang CHUN Ze LUO Ao-xue FAN Yi-jun GE Shao-rong |
| Abstract: | The spoiling of food will lead to great economic loss, so how to prevent food from spoiling becomes one of the most important problems which many scientists put their eyes on. At present, addition of food preservatives is a common means to resolve it. The food preservative in common use is classified into chemical preservatives, biologic preservatives and compound preservatives. Among them, the most widely used food preservatives are chemical preservatives. However, biologic preservatives and compound preservatives will increasingly become the first choice of the user. They will be expatiated one by one in this article. |
| Keywords: | chemical preservatives biologic preservatives compound preservatives. |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |