新型高效食品防腐剂—甘油单月桂酸酯  

A New Pattern High Effect Food Preservative-Glyceryl Monolaurate

作　　者：宋国胜[1] 郭祀远[1] 蔡妙颜[1] 郑必胜[1] 

机构地区：[1]华南理工大学食品与生物工程学院轻化工研究所,广州510640

出　　处：《食品科技》2002年第1期37-39,共3页Food Science and Technology

摘　　要：简单叙述了高效食品防腐剂应具备的分子结构特征,同时介绍了一处新的防腐剂—甘油单月桂酸酯的性质及合成方法。It was briefly reviewed that high effect food preservative should possess molecule structure character,a sort of new preservative that was glyceryl monolaurate and its synthetical method were introduced too.

关 键 词：食品防腐剂 甘油单月桂酸酯 性质 合成 

分 类 号：TS202.3[轻工技术与工程—食品科学]