摘要
纳他霉素是一种新型的食品防腐剂,因其独特的抗菌效果受到业界关注。本文研究了pH值、氧化剂、温度、紫外线对纳他霉素稳定性的影响。实验表明,纳他霉素在pH5.5-8.5的范围内有很好的稳定性,100℃短时间处理对其活性影响不大,但对氧化剂敏感,对紫外线极其敏感。
Natamycin,as a new kind of antibiotic,has been widely used in various food and pharmacy for its good antibacterial effect.We study change mainly content of Natamycin in different conditions：pH value,oxidizer,temperature,ultraviolet radiation.The results show that natamycin has little change in 5.5-8.5pH value,so as in100℃for short time,but content reduced in oxidizer condition especially in ultraviolet radiation condition.
出处
《中国食品添加剂》
CAS
北大核心
2011年第1期69-71,共3页
China Food Additives
关键词
纳他霉素
防腐剂
抗菌性
稳定性
natamycin
preservative
antibacterial
stability
