| 食品防腐剂的合成方法综述 |
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| 引用本文： | 林世静,孙阳昭.食品防腐剂的合成方法综述[J].北京石油化工学院学报,2004,12(3):9-14. |
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| 作者姓名： | 林世静 孙阳昭 |
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| 作者单位： | 1. 北京石油化工学院化学工程系,北京,102617
2. 中国科学院生态环境研究中心,北京,100085 |
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| 摘 要： | 概述了四类主要的有机合成食品防腐剂:苯甲酸及其盐类、对羟基苯甲酸酯类、山梨酸及其盐类和丙酸及其盐类的主要合成方法,简单总结了各种合成路线的优缺点及国内外生产和应用情况,并对食品防腐剂的开发和应用前景进行了展望.
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| 关 键 词： | 食品防腐剂 合成 综述 |
Summarization of Synthetic Methods of Food Preservatives |
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| Lin Shijing.Summarization of Synthetic Methods of Food Preservatives[J].Journal of Beijing Institute of Petro-Chemical Technology,2004,12(3):9-14. |
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| Authors: | Lin Shijing |
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| Abstract: | Main synthetic methods of four food preservatives, including benzoic acid and salts, sorbic acid and salts, nipagin esters and propaneoic acid and salts are introduced in this paper. Characteristics of each method are simply reviewed, and the production and application at home and abroad are discussed as well. In the end, proposals for developing food preservatives are put forward. |
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| Keywords: | food preservatives synthesis summarization |
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