新型食品防腐剂纳他霉素的生产、分离及其应用  

Advances in the research of a new food Additive natamycin

作　　者：芦国营[1] 张朝晖[1] 洪伟杰[1] 

机构地区：[1]浙江工业大学生物与环境工程学院,杭州310014

出　　处：《中国食品添加剂》2005年第4期68-71,80,共5页China Food Additives

摘　　要：本文综述了一种新型的多烯大环内酯类抗真菌剂-纳他霉素的性质、作用机制、生产方法、分离方法及其在食品、医学等领域的最新应用进展。This paper introduces the characterization and application of a new polyene macrolide antimycotics-Natamycin. Characteristic aspects include physical and chemical properties, active mechanism, technique of production and purification. Applicative aspects include its use as antirnycotic agent on food and its use as medicine.

关 键 词：纳他霉素 理化性质 作用机理 应用 

分 类 号：TS202.3[轻工技术与工程—食品科学]