| 新型食品防腐剂及其在调味品中的应用 |
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| 引用本文： | 杨寿清.新型食品防腐剂及其在调味品中的应用[J].中国食品添加剂,2006(C00):244-254. |
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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,无锡214036 |
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| 摘 要： | 本文介绍了一些新型食品防腐剂的特性和用途，特别讨论了尼泊金酯钠的产品特性、使用安全性、抑菌活性和复配增效效果，探讨了尼泊金酯钠的抑菌机理，并与苯甲酸钠和山梨酸钾进行了比较。同时阐述了尼泊金酯钠在调味品中的应用前景和生产研究开发动态。
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| 关 键 词： | 食品防腐剂 尼泊金酯钠 抑菌活性 复配增效效果 |
New type preservatives and applicaton of sodium nipagin esters in the condiment |
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| YANG Shou-qing.New type preservatives and applicaton of sodium nipagin esters in the condiment[J].China Food Additives,2006(C00):244-254. |
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| Authors: | YANG Shou-qing |
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| Abstract: | The properties and uses of some kinds of newly -developed food antiseptics are introduced in this paper. It is specially discussed that the product characteristic, safety, antiseptic activity and complex synergism in it, including its antibiosis mechanism, and compared with sodium benzoate and potassium sorbate. At the same time, The paper also briefly prospected the vista of exploiting uses in the condiment and research trends of sodium nipagin esters. |
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| Keywords: | preservatives sodium nipagin esters antiseptic activity complex synergism |
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