固载二氧化氯食品防霉保鲜剂的释放特性及其应用研究

Study on release specialties and application of chlorine dioxide absorbed in carrier as anti-mildew and antiseptic agent

系统讨论了新型食品防霉保鲜剂的释放特性及其影响因素，并通过实验研究，确定了释放剂的加入量应控制在0．75～1．20、pH值控制在7．0～8．5、峰值时间控制在1～4h、有效释放量控制在50～2001μg／m^3之内，才能确保食品防霉保鲜剂的使用效果，并较好地解决产品的保质贮存问题。

Release specialties and influential factors of a new anti-mildew and anti-staling agent of food were introduced in this paper. Through experimental study, qualities of release agent was limited to 0.75~1.20, pH was limited to 7.0~8.5, peak time was limited to 1~4h, in order to insure using effect of a new anti-mildew and anti-staling agent of food and solve reserving problems of products.