| 蜂胶在食品保鲜中的应用研究及其安全性分析 |
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| 引用本文： | 任传英,赵永焕,朱春,李静卫. 蜂胶在食品保鲜中的应用研究及其安全性分析[J]. 黑龙江八一农垦大学学报, 2005, 17(5): 85-89 |
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| 作者姓名： | 任传英 赵永焕 朱春 李静卫 |
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| 作者单位： | 黑龙江八一农垦大学食品学院,大庆,163319;黑龙江八一农垦大学食品学院,大庆,163319;黑龙江八一农垦大学食品学院,大庆,163319;黑龙江八一农垦大学食品学院,大庆,163319 |
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| 摘 要： | 蜂胶作为一种天然物质,不仅含有对人体有益的各种生物活性成分,还具有高效、广谱的抑菌作用,可作为保鲜剂添加到各种食品中.本文介绍了蜂胶在食品防腐保鲜中的作用机理、应用范围,并对其相关生物活性及其安全性问题进行了概述.
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| 关 键 词： | 蜂胶 防腐保鲜 生物活性 应用 安全性 |
| 文章编号： | 1002-2090（2005）05-0085-05 |
| 收稿时间： | 2005-08-26 |
| 修稿时间： | 2005-08-26 |
Application and Safety of Propolis in The Preservation of The Food |
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| REN Chuan-ying,ZHAO Yong-huan,ZHU Chun et al.. Application and Safety of Propolis in The Preservation of The Food[J]. journal of heilongjiang bayi agricultural university, 2005, 17(5): 85-89 |
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| Authors: | REN Chuan-ying ZHAO Yong-huan ZHU Chun et al. |
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| Abstract: | Propolis not only contain many kinds of biological active compositions, but also have high effective and comprehensive antibacterial function. They can be regarded as preservative in many foods. The contents were involved such as functional mechanism, the field of application, relative biological property and the safety. |
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| Keywords: | propolis anticorrosionandpreservation biological property application safety |
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