尼泊金复合酯在酱油中的应用  

Application of Nipagin complex esters in the production of soy sauce

作　　者：李永飞 许敏燕 沈良 齐艳 孙英鹏 吕季璋 毛忠贵 

机构地区：[1]江南大学科技园,江苏无锡214028

出　　处：《中国调味品》2004年第2期43-45,共3页China Condiment

摘　　要：研究了尼泊金复合酯作为防腐剂在酱油中的应用,结果表明在酱油中尼泊金复合酯的含量达到150ppm就能起到有效的抑菌作用,而且其浓度并不随时间的延长而减少。We have studied that Nipagin complex ester as a preservative is used in soy sauce. The results show that Nipagin complex ester can control bacteria multiplication effectively when the concentration is above 150ppm. The content doesn' t decrease along with the time .

关 键 词：尼泊金复合酯 防腐剂 酱油 

分 类 号：TS202.8[轻工技术与工程—食品科学]