芦荟凝胶原汁体系的防腐

研究了6种防腐剂对芦荟凝胶原汁的抑菌效果,其由强至弱的顺序为尼泊金丙酯、尼泊金乙酯、尼泊金甲酯、苯甲酸钠、山梨酸钾、丙酸钙.防腐剂功效测试和最低抑菌浓度的实验结果均表明,对于芦荟体系实际应用而言,苯甲酸钠的防腐抑菌能力最佳,山梨酸钾次之,丙酸钙最差.苯甲酸钠的有效抑菌浓度为0.08%;山梨酸钾的有效抑菌浓度为0.10%;丙酸钙虽有一定的抑菌作用,但是,当整个体系中细菌总数较高时,就不能有效抑制细菌繁殖.防腐剂的抑菌效果取决于防腐剂的浓度和体系被微生物污染的程度.

Study on Preservatives in the Aloe Gel Juice System

The effect of six kinds of preservatives on controlling the bacteria's further growth in Aloe gel juice was studied .The effect order from good to bad is as follows: propyl p hydroxybenzoate, ethyl p hydroxybenzoate, methy p hydrobenzoate, sodium benzate, potassium sorbate, calcium propionate. For three general food preservatives, the conditional tests and MIC? PETs tests were carried out.To Aloe gel juice system, the results showed that sodium benzate was the best, potassium sorbate was followed and, calcium propionate was the worst among the three. As edible Aloe juice, the inhibition bacterium valid concentrations are 0.08% for sodium benzate and 0.10% for potassium sorbate. Calcium propionate is not work well when the system of food has higher bacterium. Preservative's effect depends on its valid content in food system and the food hygienic conditions.