摘要
乳酸链球菌素是一种常见的天然防腐剂。本文对乳酸链球菌素的基本概念及其在国内外食品领域中的限量要求、使用范围、本底含量和风险评估研究情况进行综述,并总结了乳酸链球菌素的常见的检测方法,以期为乳酸链球菌素的合理、科学应用提供参考。
Nisin has been viewed as one of the most popular natural preservatives.This paper summarizes the basic concept of nisin and its limit requirements,application scope,background content and risk assessment in the field of food at home and abroad,and summarizes the common detection methods of nisin,in order to provide reference for the rational and scientific application of nisin.
作者
曲建平
卢昕
徐文泱
QU Jianping;LU Xin;XU Wenyang(Hunan Province Institute of Quality Inspection,Changsha 410017,China;Hunan Provincial Key Laboratory of Food Safety Monitoring and Early Warning,Changsha 410017,China)
出处
《食品安全导刊》
2022年第6期175-177,共3页
China Food Safety Magazine
基金
食品安全监测与预警湖南重点实验室开放基金项目(2021KFJJ03)
湖南省市场监督管理局科技计划项目(2021KJJH78)
湖南省市场监督管理局科技计划项目(2021KJJH42)
湖南省市场监督管理局科技计划项目(2021KJJH04)。
