摘要
4-己基间苯二酚是一种新型的抗氧化剂,在医学上,它作为咳嗽的镇定剂有很长的应用历史;在食品上,最早应用于虾类保鲜,其后又应用在其它蔬菜水果的保鲜上。实验结果表明,4-己基间苯二酚有较好的保鲜效果,可防止虾类黑变,抑制蘑菇、鲜切梨、马铃薯的褐变,延长鲜切苹果的贮藏期,并能抑制微生物的生长,起到抗菌作用。
hexyl-1,3-benzenediol(4HR) is a new kind of antioxidant. It has a long applied history as cough downer in iatrology. It is used to store shrimp early in food, and then to store fruits and vegetables. A great number of experiment results showed that 4HR had good effect in storage. Shrimp, mushroom, fresh-cutted pear and potato can be prevented browning, apple can be lengthened storage time, and microbes growth can also be stayed by 4 HR.
出处
《食品科技》
CAS
北大核心
2005年第2期36-38,共3页
Food Science and Technology
关键词
4-己基间苯二酚
抗氧化剂
保鲜
褐变
hexyl-1,3-benzenediol(4HR)
antioxidant
storage
browning,
