食品防腐剂的研究进展  

Research Progress on Food Preservatives

作　　者：史倩 SHI Qian(Guizhou Academy of Testing and Analysis,Guiyang 550000,China)

机构地区：[1]贵州省分析测试研究院,贵州贵阳550000

出　　处：《食品安全导刊》2024年第21期179-182,共4页China Food Safety Magazine

摘　　要：食品防腐剂是为了延长食品的保质期、防止食品变质而添加的一类物质。它们可以抑制或杀死食品中的微生物,从而减缓食品腐败的过程,也是现代工业化食品生产过程中必不可缺的添加成分。本文就食品防腐剂的种类、作用机制及应用现状等进行总结分析,并提出其未来发展趋势,以期为现代食品工业的发展提供借鉴与参考。Food preservatives are a class of substances added to extend the shelf life of food and prevent food from spoiling.They can inhibit or kill microorganisms in food,thereby slowing down the process of food spoilage,and are also indispensable additives in the modern industrial food production process.This paper summarizes and analyzes the types,mechanisms of action and application status of food preservatives,and puts forward their future development trends,in order to provide reference for the development of modern food industry.

关 键 词：食品防腐剂 化学合成防腐剂 天然防腐剂 

分 类 号：TS202.3[轻工技术与工程—食品科学]