尼泊金丁酯对常见食品污染菌抑制作用的研究

Study on the Inhibition Effect of Butyl P-Hydroxybenzoate on Common Pollutant Bacteria of Food

用分光光度法和滤纸圆片法研究了尼泊金丁酯对四种细菌、四种酵母菌和两种霉菌的抑制作用。结果表明，尼泊金丁酯对食品中常见污染菌有明显的抑制作用，其中对酵母、霉菌的抑制作用较强，而对细菌尤其是芽抱杆菌抑制作用较弱．其抑菌的M1C为0．01％，该防腐剂热稳定性较好，121℃30min处理仍具有良好的抑菌效果。

The inhibition effect of butyl p-hydroxybenzoate on zl kinds of bacteria, 4 kinds of yeasts and 2 kinds of moulds was studied by means of spectrophotometric investigation and filter paper disks. This inhibition has evidently bacteriostatic action on common pollutant bacteria of food. The inhibition on yeasts and molds is stronger, and the inhibition on bacteria, especially spore bacterium is weaker. The lowest inhibition concentration of this inhibitor on these strains is 0.01%. It has good stability and inhibition effect after heat treatment （121℃ 30min）.