山梨酸

高效液相色谱同时测定维生素C、苯甲酸、山梨酸、糖精钠

Determination of Vitamin C , Benzoic Acid , Sorbic Acid , Saccharin Sodium Salt in Food with High Performance Liquid Chromatograph

DAD检测干鱿鱼制品中苯甲酸、山梨酸的含量

Determination of Benzoic Acid and Sorbic Acid in Dried Sleeve-Fish Products by HPLC with DAD Detector

山梨酸诱发产生高浓度黄曲霉毒素B1实验报告

Experimental Report on High Concentration Production of Aflatoxin B_1 Induced by Sorbic Acid

HPLC法测定人造奶油中的山梨酸盐

Determination of Sorbic Acid and Sylvine in Synthetic Cream by HPLC

UV法快速测定休闲食品、调味品中山梨酸的含量

Rapid determination of Sorbic Acid Content in Snack foods and Condiments by UV Spectrophotometry

HPLC测定食品中苯甲酸、山梨酸、糖精钠的样品前处理

Pretreatment of food sample for determination of benzoic acid , sorbic acid and saccharin sodium by HPLC

HPLC测定腌熏腊肉中苯甲酸、山梨酸及前处理方法比较

HPLC method to Determine the Benzoic acid and Sorbic acid in Cured Meat and Comparison of Pre-treatment

使腐剂柠檬酸，目低PH值山梨酸钾，便霉。种苯甲酸钠，种杀菌剂。

Citric Acid to reduce the PH level , Potassium Sorbate to stop mould and Sodium Benzoate as an antimicrobial agent .

饮料及果品中糖精、苯甲酸、山梨酸和咖啡因的反相HPLC同时快速测定

Simultaneous Determination of Saccharin , Benzoic acid , Sorbic acid and Caffeine in Foods and Beverages by RP-HPLC

超声提取HPLC法测定糕点中苯甲酸、山梨酸和糖精钠方法

Simultaneous Determination of Benzoic Acid , Sorbic Acid and Saccharin Sodium in Cake Products by Supersonic Extraction and HPLC

山梨酸聚酯酸性水解过程中HCl吸收工艺技术改造

Technological transformation of HCl absorption craft in acidic hydrolisis process of sorbic acid polyester

NISIN、EDTA和山梨酸钾在冷却肉贮藏保鲜中的交互效应分析

Interaction analysis of NISIN , EDTA and potassium sorbate on chilled meat preservation

溶菌酶、Nisin、山梨酸钾用于冷却肉保鲜的配比优化

The Optimized Composite of Lysyme , Nisin and Potassium Sorbate in Fresh-keeping of Cool Pork

山梨酸钾、BHA和尼泊金乙酯对腌肉抑霉效果的研究

Inhibition of mold growing on bacon by potassium sorbate , butylated hydroxyanisole ( bha ) and paraben

[目的]探讨高效液相色谱法（HPLC）多波长同时检测食品饮料中的乙酰磺胺酸钾、天门冬酰苯丙氨酸甲酯、糖精钠、苯甲酸和山梨酸的方法。

To explore the method of detecting Acesulfame-K , Aspartame , Saccharin sodium , Benzoic acid and Sorbic acid simultaneously in beverages with multi-wavelength by high performance liquid chromatography ( HPLC ) .

用三种不同浓度的山梨酸钾溶液（2.0%、2.5%、3.0%）对熟肉进行处理，通过感官和pH值测定，观察变质过程。

Boiled pork was dipped in Potassium Sorbate solutions of 3 different Concentration ( 2.0 % , 2.5 % , 3.0 % yespectively ), and the degeneration process was observed through sense and pH value detections .

结果表明苯甲酸钠、山梨酸钾、脱氢醋酸钠、尼泊金复合酯和纳他霉素的抑菌效果明显，并且它们对L1、J4和M5的抑制浓度均在可使用的范围内。

The results showed that sodium benzoate , potassium sorbate , ethyl p-hydroxybenzoate , sodium dehydroacetate and natamycin had significant inhibition .

冷却肉生产中保鲜技术的研究&溶菌酶、Nisin、山梨酸钾保鲜正交试验

Study on the Fresh-keeping Technologies in the Production of Cooling Meat & The orthogonal test on cooling meat preservation with lysozyme , Nisin , potassium sorbic acid

结果表明三种防腐剂的抑菌效果均比乳酸钠和山梨酸钾好，其中AMC效果最好，其次是BSC和AO。

The result showed that the inhibitory effect of three preservatives on lactobacillus was better than sodium lactate and potassium sorbit . The best effect was AMC , then BSP and AO .

第二，利用四因子二次正交旋转设计，探讨乳酸钠与保鲜剂山梨酸钾、丙酸钙和乳酸链球菌素（nisin）之间的相互作用。

In the second section , applying four factors quadratic rotating design , we studied the reciprocity between sodium lactate and potassium sorbate , calcium propionate , or nisin .

目的研究防腐剂山梨酸钾对蚕豆根尖细胞微核和染色体畸变的影响及β胡萝卜素、维生素B2和维生素C对山梨酸钾遗传毒性的抑制作用。

Objective : Effects of the preservative Potassium sorbate on micronuclei and chromosomal aberrations in root tip cells of Vicia faba and inhibition of β - carotene 、 vitamin B2 and vitamin C on genetic toxicity induced by Potassium sorbate were studied .

通过体外抑制真菌试验比较了挥发油和常用食品防腐剂山梨酸钾对3种常见真菌的抑菌活性，同时考察了两者对这3种真菌的最低抑菌浓度（MIC）。

Then the antimicrobial activity and minimum inhibition concentration ( MIC ) of the volatile oil on three kinds of mildews was tested in vitro comparing with potassium sorbate , the common used food preservative .

肉制品保藏实验表明：六氢β-酸的防腐保鲜能力明显优于目前常用的食品防腐剂乳酸链球菌素（Nisin）、山梨酸钾及苯甲酸。

Experimental results of meat preservation showed that the antibacterial activity of 6H - β - acid was obviously superior to the common antiseptic such as Nisin , Benzoic acid and Potassium sorbate .

将不同浓度的荸荠皮提取物（EETP）和山梨酸钾、乳酸链球菌素（Nisin）添加到保鲜面团进行抗菌实验。

Extract of eleocharis tuberosa peel ( EETP ), compared with potassium sorbate and nisin , were added into fresh-keeping dough to detect their antibacterial effect at various concentrations .

选用山梨酸钾、乳酸钠、nisin和双乙酸钠四种防腐剂分别添加到红肠中，进行单因素试验，研究了添加单一防腐剂对产品贮藏特性和感官特性的影响。

Kinds of antiseptics , Potassium Sorbate , Sodium lactate , nisin and Sodium diacetate , were added into the Red-sausage separately . The influence to the single antiseptic 's physiochemical sensory characters was studied by a single factor experiment .

在5～8℃的低温条件下，0.5%浓度的丙酸、山梨酸钾和苯甲酸钠浸果2min均能达到较好的防腐效果。

And 0.5 % propionic acid , potassium sorbic acid and sodium benzoic acid solution all had better preservative action under low temperature of 5 ℃ to 8 ℃ .

以纯水冰作对比，研究了分别含有0.1%山梨酸钾和0.5%低分子壳聚糖（LMWC）的冰对非鲫的保鲜效果。

The effect of low molecular weight chitosan ( LMW - C ) ice and sorbic acid ice on the freshness change of tilapia , Oreochromis niloticus , was studied .

结果表明：在培养基pH5.5时，山苍子油对多数霉菌的最低抑制浓度为1.77mg／ml，而山梨酸钾为2.21mg／ml，苯甲酸钠为3.10mg／ml。

The data indicated the minimum antibiotic concentration of Litsea cubeba oil on most of moulds was 1.77 mg / ml in medium at a pH 5.5 ; in contrast , sodium benzoate and potassium sorbate were 3.10 mg / ml and 2.21mg / ml , respectively .

结果表明，在30℃恒温下，2.5%山梨酸钾溶液处理效果最佳，可保鲜30h左右。

It showes that at a constant temperature of 30 ℃ the 2.5 % potassium Sorbate solutiom is the best among the three to keep the boiled pork and com keep the pork safe for about 30 hours .

结果表明尼泊金丙酯对冰蛋黄中细菌和霉菌的抑菌作用强于山梨酸钾、脱氢醋酸钠，添加0.5g/kg尼泊金丙酯可使蛋黄酥月饼的保质期达到45d。

The results showed that the inhibition effect of propylparaben on microorganism separated from frigorific egg yolk is much better than potassium sorbate and sodium dehydroacetate . The egg moon cake contained 0.5g/kg propylparaben can be preserved for 45d .