纳他霉素和茶多酚在酱油中的应用研究

Applied research of natamycin and tea polyphenols of soy sauce

酱油是常用调味品,目前市售的酱油中添加的防腐剂多为化学合成的,而天然防腐剂较少在酱油使用。文章分别对天然防腐剂纳他霉素和茶多酚在酱油中的防腐效果及其复配使用后的效果进行了研究,并与化学合成防腐剂山梨酸钾进行了对照实验,得知天然防腐剂纳他霉素和茶多酚在酱油中都具有一定的防腐作用,两者复配使用后与山梨酸钾具有等同的防腐效果,可达到酱油的国家标准,但安全性大大提升。而且茶多酚具有一定的保健功效,对人体健康十分有利,可提高酱油的营养价值和保健功能。

Soy sauce is commonly used condiment,today antiseptic of adding to the commercial soy sauce are mostly chemical synthetical preservatives,but less natural preservatives used in soy sauce.This paper separately studies the preservative effect and the effect of compound after use of the natural preservative natamycin and tea polyphenols in soy sauce,and carries out control experiments with synthetic preservatives potassium sorbate,then find out the natural preservative natamycin and tea polyphenols have some antiseptic effect in soy sauce,and it has the same preservative effect with potassium sorbate when the two after combined use,which can reach the national standards of soy sauce,but greatly enhanced security.And tea polyphenols has some health benefits,which is very beneficial to human health,so it can improve the nutritional value and health care functions of soy sauce.