尼泊金酯与苯甲酸钠在酱油、食醋中应用的探讨

Comparison of the addition of paraben and sodium benzoate in sauce/vinegar

探讨了尼泊金酯与苯甲酸钠在酱油、食用醋中的使用情况,对安全性、使用效果、使用成本等进行了比较,结果表明,尼泊金酯在酱油和食醋中使用的整体效果明显优于苯甲酸钠。

The addition of paraben or sodium benzoate in sauce/vinegar was investigated to compare their differences on safety, antisepsis effect and cost. The results indicated that the paraben was superior in general to the sodium benzoate when used in sauce/vinegar.