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饮食物最易遭受黴菌生长而败壤,因此这类防腐剂在饮食物保存上有很重要价值。藤川福二郎等氏将25种化合物对酱油的防黴作用进行了研究,证明四氯对醌(Ⅱ)等六种化合物有很强的抑制黴菌生长能力。作对照的不加防腐剂的试品在第5.5天黴菌就生长覆蓋全液面:加1mg对羟基苯甲酸丙酯(相当
Food and drink are most vulnerable to mold growth, so these preservatives are of great value in the preservation of food and drink. Fujikawa Fukujiro et al. studied the antifungal activity of 25 compounds against soy sauce, demonstrating that tetrachlorophosphonium has a strong ability to inhibit mold growth in six compounds such as strontium (II). As a control sample without preservatives, the mold was grown on the 5.5th day to cover the entire liquid surface: plus 1 mg of propyl paraben (equivalent