| 天然生物食品防腐剂研究进展 |
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| 引用本文： | 王飞生,叶荣飞,陈则华.天然生物食品防腐剂研究进展[J].河北农业科学,2008,12(10):60-62. |
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| 作者姓名： | 王飞生 叶荣飞 陈则华 |
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| 作者单位： | 1. 清远职业技术学院,广东,清远,511510
2. 华南理工大学轻工与食品学院,广东,广州,510640 |
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| 摘 要： | 天然生物食品防腐剂由于其本身的优越性，越来越受到人们的青睐。综述了该类防腐剂中纳他霉素、乳酸链球菌素、曲酸3种代表性物质的性质、应用以及作用机理等，并对其发展方向进行了预测。
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| 关 键 词： | 纳他霉素 乳酸链球菌素 曲酸 |
Research Progress on the Natural Biological Food Preservative |
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| WANG Fei-sheng,YE Rong-fei,CHEN Ze-hua.Research Progress on the Natural Biological Food Preservative[J].Journal of Hebei Agricultural Sciences,2008,12(10):60-62. |
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| Authors: | WANG Fei-sheng YE Rong-fei CHEN Ze-hua |
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| Institution: | WANG Fei-sheng , YE Rong-fei, CHEN Ze-hua (1. Qingyuan Vocational and Technology College, Qingyuan 511510, China; 2. College of Light Industry and Food Technology, South China University of Technology, Guangzhou 510640, China) |
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| Abstract: | The natural biological food preservative is favored more and more by people because of its superiority.The property,application and mechanism of Natamycin summarizes,Nisin and Kojic acid were summarized.Finally,its developing direction was predicted. |
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| Keywords: | Natamycin Nisin Kojic acid |
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