不同防腐剂对过氧化氢酶防腐效果的研究

Study on the effects of different preservatives on the efficacy of cata/ase toward microorganisms

将不同的食品防腐剂添加到由肝脏抽提制备的过氧化氢酶 溶液中,试验其防腐效果。通过对乳酸链球菌素、氯化钠、 苯甲酸钠、尼泊金复合酯、山梨酸钾的单一、组合对比防腐 买验,得到两组防腐效果好且不影响酶活的防腐剂组合 为:尼泊金复合酯(1‰)、乳酸链球菌素(0.5‰)、氯化钠 (10％)和尼泊金复合酯(3‰)、乳酸链球菌素(0.5‰)。

This experiment is that some different food preservatives are added into catalase solution extracted from liver. In this article and combinatorial experiment for Nisin, sodium chloride, sodium benzoate, sodium benzoate and Nipagin ester, the best combinations are Nipagin ester 1‰, Nisin0.5‰, NaCl 10% and Nisin 0.5‰, Nipagin ester 3‰.