摘要
本文研究了脱氢醋酸钠在不同的pH环境下的抑菌特性 ,以及热处理对抑菌效果的影响 ,并将结果与山梨酸钾进行比较。试验表明脱氢醋酸钠是一种高效。
The antibactierial performance under different pH value and temperature of disodium dehydroacetate was stutied in this paper.The results were compared with those of potassium sorbate.The conclusion showed that disodium dehydroacetate was an excellent food preservative.
出处
《中国食品添加剂》
CAS
2004年第2期41-44,共4页
China Food Additives
关键词
食品防腐剂
脱氢醋酸钠
山梨酸钾
抗菌性
Food preservative,Disodium dehydroacetate,Potassium sorbate,Antibacterial
