摘要
本文研究了温度和紫外光对食品防腐剂山梨酸、对羟基苯甲酸乙酯的稳定性和防霉效果的影响.试样在50至130℃下加热5至120min,分别用抑菌圈法和分光光度法测定它们的防霉效果和分解程度.结果表明,随着温度的提高和加热时间的延长,试样的防霉效果和稳定性均下降.另外,二种防腐剂的水溶液,紫外光照射2h内,不发生明显变化.
In this paper, the affects of temperature and ultraviolet light on the stability and mildewproof effect of sorbic acid and ethyl-p-hydroxybenzoate used as food preserving agent, was studied. The samples were heated at 50, 70, 90, 110, and 130℃ for 5, 10, 20, 30, and 120min, to determine their mildewproof effect by antibacterial ring method and degree of decomposition by spectrophotometric method. The results showed that the sample's mildewproof effect and stability are decreused due to a higher temperature and a longer time of heating. In addition, the aqueous solution of samples were irradiated with ultraviolet rays upto two hr., no there is distinct effect.
