| 三种新型防腐剂抗菌性能的研究 |
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| 引用本文： | 郭新竹,宁正祥,黄志良.三种新型防腐剂抗菌性能的研究[J].现代食品科技,2001,17(3):1-3. |
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| 作者姓名： | 郭新竹 宁正祥 黄志良 |
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| 作者单位： | 华南理工大学食品与生物工程学院,广州,510640 |
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| 摘 要： | 对山梨酸及本实验室最新合成的三种防腐剂的抗菌性能进行了研究，发现溴代山梨酸比山梨酸具有更强的抗菌强度和抗代谢能力，反丁烯二酸桂醇甲酯的抑菌强度最强，而且几乎不受介质ｐＨ的影响，工者均有很好的应用前景。反丁烯二酸桂醇酯则由于溶解性等方面的原因，抑菌强度较低，但其半衰期较长。下一步可从增强其水溶性角度对其进行分子改造以提高其抗菌性能。
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| 关 键 词： | 山梨酸 溴代山梨酸 反丁烯二酸桂醇甲酯 反丁烯二酸桂醇酯 |
Studies on the antimicrobial activity of three novel preservatives |
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| Guo Xinzhu et al..Studies on the antimicrobial activity of three novel preservatives[J].Modern Food Science & Technology,2001,17(3):1-3. |
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| Authors: | Guo Xinzhu |
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| Affiliation: | Guo Xinzhu et al. |
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| Abstract: | The antimicrohial activity of sothic acid and thrde novel preservatives were studied in this paper. It were found that bromosorbic acid hase more intense antimicrobial activity than sofbic acid and methyl cinnamy1 fumatae has the highest activity which was hardly affected by pH of the media. These two preservatives can be expected to be used as food preservatives. |
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| Keywords: | sorbic acid bromosorbic acid methyl ester cinnamyl fumata |
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