Feem Ntau Siv Cov Tshuaj Tiv Thaiv

1. Benzoic acid thiab nws cov ntsev

Cov nplais dawb lossis cov hmoov lead ci, tsis hnov ​​tsw lossis me ntsis benzoin tsw. Cov tshuaj tiv thaiv zoo tshaj plaws PH yog 2.5-4.0, thiab cov nyhuv ua kom tsis muaj kab mob tsis txaus siab nyob rau hauv cov khoom lag luam nrog PH 5.0 lossis siab dua. Vim tias nws txoj kev nyab xeeb tsuas yog sib npaug rau 1/40 ntawm potassium sorbate, Nyij Pooj tau txwv nws daim ntawv thov hauv cov zaub mov.

Muaj ob hom benzoic acid thiab sodium benzoate; benzoic acid tseem hu ua benzoic acid, yog li sodium benzoate tseem hu ua sodium benzoate. Benzoic acid tsis yog soluble nyob rau hauv dej ntawm chav tsev kub, me ntsis tsis haum nyob rau hauv huab cua (tshwj xeeb tshaj yog huab cua kub), hygroscopic, txog 0.34g / 100ml ntawm chav sov; tab sis soluble hauv dej kub; kuj tseem soluble hauv ethanol, chloroform thiab roj tsis nrawm. Tab sis sodium benzoate siv sodium benzoate; cov kev ua tau thiab cov tshuaj tua kab mob ntawm benzoic acid thiab sodium benzoate zoo sib xws. Cia kuv qhia luv luv qhia txog sodium benzoate: sodium benzoate feem ntau yog cov xim dawb, tsw ntxhiab lossis me ntsis benzoin tsw, muaj qab zib me ntsis, astringent; yooj yim soluble hauv dej (kub li qub) txog 53.0g / 100ml, pH yog li 8; sodium benzoate Nws tseem yog ib qho tshuaj tiv thaiv acidic, thiab tsis muaj cov kab mob lossis cov ua haujlwm ntxim nyiam hauv alkaline nruab nrab; nws cov tshuaj tua kab mob pH zoo tshaj plaws yog 2.5-4.0, thiab cov nyhuv bactericidal ntawm 5% kev daws ntawm pH 5.0 tsis zoo heev. Sodium benzoate yog lipophilic heev thiab yooj yim nkag mus rau lub cell cell mus rau hauv lub cev cell, cuam tshuam nrog permeability ntawm lub cell membrane, thiab inhibits qhov nqus ntawm amino acids los ntawm cell cell; nkag mus rau hauv lub cev lub cev mus rau ionize thiab acidify lub alkali cia rau hauv lub cell thiab inhibit qhov kev ua ntawm lub cell' s system ua pa enzyme. Tiv thaiv kev ua kom tsis haum hws ntawm acetyl-CoA, yog li ua tiav lub hom phiaj ntawm kev khaws cia khoom noj.

2. Sorbic acid thiab nws cov ntsev

Dawb crystalline hmoov los yog lub teeb daj crystalline hmoov los yog nti. Cov pa roj carbon monoxide sorbate yog cov tshuaj tua kab mob acid, uas muaj cov tshuaj tiv thaiv zoo thiab tiv thaiv kev loj hlob thiab rov ua dua cov pwm. Nws tsuas yog inhibits lub cev dehydrogenase nyob rau hauv cov kab mob me, thiaj li inhibiting microorganisms thiab ua si muaj antiseptic nyhuv. Nws muaj cov nyhuv inhibitory rau cov kab mob, cov pwm thiab cov poov xab. Cov nyhuv tshuaj tua kab mob ua rau muaj zog ntau dua li ntawm benzoic acid, 5-10 zaug ntawm benzoate. Cov khoom muaj cov tshuaj mob toxicity tsawg, sib npaug rau ib nrab ntawm lub rooj ntsev. Kev tiv thaiv xeb txo qis nrog qhov nce ntawm PH, thiab qhov zoo tshaj plaws los tiv thaiv xeb yog thaum PH=3. Kuj tseem muaj peev xwm ua tau cov kab mob tua tau thaum tus nqi pH nce mus txog 6, tab sis qhov tsawg kawg nkaus concentration tsis tuaj yeem yuav qis dua 0.2%. Nws yog tshuaj lom tsawg dua li paraben.

Nws yog tsuas yog muab faib ua peb hom: sorbic acid, potassium sorbate thiab calcium sorbate. Sorbic acid yog insoluble hauv dej. Nws yuav tsum tau yaj nyob hauv ethanol lossis potassium hydrogen sulfate ua ntej siv. Nws yog qhov tsis yooj yim thiab chim siab siv, yog li nws feem ntau tsis siv; calcium sorbate FAO / WHO qhia meej tias nws qhov kev siv ntau yog qhov me me, yog li nws kuj tseem tsis tau siv tas li; poov tshuaj sorbate tsis muaj lawv qhov shortcomings. Nws yog yooj yim soluble hauv dej thiab muaj ntau hom kev siv. Nws feem ntau yuav pom nyob hauv qee cov dej haus, cov txiv hmab txiv ntoo khaws cia, cov kaus poom thiab lwm yam zaub mov.

Sorbic acid, potassium sorbate thiab calcium sorbate muaj tib lub tshuab ntawm kev ua. Cov nyiaj pub rau txhua hnub yog 25mg / Kg. Nws yog cov khoom noj khoom haus zoo tiv thaiv kev nyab xeeb; nws tuaj yeem siv rau hauv kua ntses, ua kua qaub, mij, noodles, jams, thiab pickles. Cov zaub mov, cov kaus poom zaub mov thiab qee yam dej cawv.

3. Dehydroacetic acid thiab ntsev cov ntsev

Dehydroacetic acid thiab nws cov ntsev ntsev yog dawb los yog lub teeb daj crystalline hmoov, ruaj khov rau lub teeb thiab kub, degraded rau hauv acetic acid hauv cov kua aqueous, thiab tsis muaj tshuaj lom rau tib neeg. Nws yog qhov muaj ntau-spectrum tshuaj uas muaj kev tiv thaiv zoo rau cov kab mob, cov pwm thiab cov poov xab hauv khoom noj. Nws yog dav siv hauv kev txuag nqaij, ntses, zaub, txiv hmab txiv ntoo, dej haus, khoom qab zib, thiab lwm yam.

4. Paraben esters (yog li, parabens)

Cov khoom lag luam suav nrog methyl, ethyl, propyl thiab butyl p-hydroxybenzoate. Ntawm lawv, butyl p-hydroxybenzoate muaj cov nyhuv zoo tshaj plaws los tiv thaiv xeb. Kuv lub teb chaws feem ntau yog siv ethyl thiab propyl p-hydroxybenzoate. Cov tshuaj tua kab mob ntawm paraben esters yog los rhuav tshem lub cell membrane ntawm cov kab mob me me, ua kom tsis muaj protein nyob rau hauv lub cell, thiab inhibit qhov kev ua haujlwm ntawm cell' s system ua pa enzyme. Cov tshuaj tiv thaiv kev ua haujlwm ntawm parabens feem ntau ua hauv lub xeev molecular. Vim tias pawg hydroxyl hauv lub lwg me me tau pom tseeb thiab tsis muaj ionized lawm, 60% ntawm cov lwg me me tseem muaj thaum PH tus nqi yog 8. Yog li, cov parabens muaj cov txiaj ntsig zoo nyob rau thaj tsam PH4-8. Tsis hloov nrog kev hloov pauv ntawm PH tus nqi, kev ua haujlwm ruaj khov thiab txo qis toxicity dua li benzoic acid. Nws yog qhov dav-txuag hluav taws xob. Raws li paraben esters yog qhov nyuaj rau yaj nyob hauv dej, lawv yog thawj zaug yaj nyob rau hauv ethanol thaum siv. Txhawm rau ua kom zoo dua lub luag haujlwm ntawm kev tiv thaiv, nws yog qhov zoo tshaj plaws los sib xyaw ob lossis ntau dua ntawm cov esters no. Ethyl p-hydroxybenzoate feem ntau yog siv hauv cov txiv hmab txiv ntoo haus, thiab propyl p-hydroxybenzoate feem ntau siv hauv cov txiv hmab txiv ntoo haus.

5. Cov sodium diacetate

Ib qho tshuaj khaws cia uas nquag siv hauv pickles, nws muaj kev nyab xeeb, tsis muaj tshuaj lom, thiab muaj cov nyhuv ua kom zoo. Qhov kawg decomposition khoom nyob hauv tib neeg lub cev yog dej thiab carbon dioxide. Nws muaj qhov cuam tshuam pom tseeb ntawm cov plaub hau dub, Aspergillus flavus, Listeria, thiab lwm yam Nyob rau hauv lub pickles, 0.2% sodium diacetate thiab 0.1% potassium sorbate siv nyob rau hauv cov khoom lag luam pickle, uas muaj cov txiaj ntsig zoo.

6. Calcium propionate

Dawb crystalline hais los yog hmoov, tsw lossis ntxhiab tsw ntxhiab ntawm propionic acid, ruaj khov rau lub teeb thiab kub, thiab yooj yim soluble hauv dej. Propionic acid yog qhov khoom ntawm oxidation ntawm amino acids thiab fatty acids hauv tib neeg lub cev, yog li calcium propionate yog ib qho kev tiv thaiv zoo heev. ADI (qhov tso cai pub noj txhua hnub ntawm ib phaus ntawm tib neeg lub cev) tsis txwv. Nws muaj cov nyhuv inhibitory ntawm cov pwm. Cov kab mob inhibition yog qhov me me thiab tsis muaj kev cuam tshuam cov poov xab. Nws yog feem ntau siv rau hauv kev kho cov khoom noj ntawm cov nplej zom thiab tiv thaiv pwm ntawm cov khoom lag luam cheese.

7. Cov kua qaub lactate

Cov khoom lag luam yog xim tsis muaj kob lossis daj me ntsis pob tshab ua kua, tsis muaj peculiar tsis hnov ​​tsw, me ntsis qab ntsev thiab iab iab, ua txhaum hauv dej, ethanol, thiab glycerin. Qhov kev xav dav dav yog 60% -80%, thiab qhov siab tshaj plaws ntawm kev siv 60% yog 30g / KG. Sodium lactate yog ib yam tshiab ntawm cov tshuaj tiv thaiv kab mob thiab kev saib xyuas kev noj qab haus huv tshiab, feem ntau yog siv hauv cov nqaij thiab nqaij qaib, thiab muaj lub zog ua kom muaj zog ntawm cov nqaij cov zaub mov. Xws li Escherichia coli, Clostridium botulinum, Listeria, thiab lwm yam Los ntawm kev txwv tsis pub cov kab mob zaub mov, thiaj li ua kom cov zaub mov muaj kev nyab xeeb. Txhim kho thiab txhim kho qhov tsw ntawm nqaij thiab ncua lub neej txee. Sodium lactate tau zoo dispersibility hauv cov nqaij nyoos, thiab muaj cov adsorption kom zoo rau kev ya raws, thiaj li ua tau zoo tiv thaiv cov nqaij nyoos los ntawm lub cev qhuav, thiab ua tiav cov freshness thiab noo noo khaws cia. Nws yog feem ntau haum rau barbecue, ham, hnyuv ntxwm, nqaij qaib, duck thiab nqaij qaib khoom thiab cov kua ntses. Cov qauv ntsuas rau kev khaws cov khoom noj tshiab hauv cov nqaij: sodium lactate: 2%, sodium dehydroacetate 0.2%.

8. Kev tiv thaiv zaub mov lom

Kev tsim cov khoom siv roj ntsha hauv kuv lub teb chaws pib nrog nisin thiab muaj keeb kwm muaj kaum xyoo. Qee qhov kev vam meej tau ua nyob rau hauv kev tshawb fawb, kev tsim khoom thiab kev siv tshuaj txuag cov roj ntsha. GB2760 sau tseg tias nisin thiab natamycin tuaj yeem siv tau. Txij li xyoo 2006, polylysine tau tsim (tam sim no muab los ntawm plaub lub tuam txhab). Daim ntawv thov rau polylysine nkag rau GB2760 tseem tab tom ua haujlwm. Kuv ntseeg tias tsis ntev nws yuav Tso rau hauv kiab khw. Tsis tas li ntawd, muaj cov khoom lag luam uas lees tias yog cov tshuaj tiv thaiv roj ntsha, tab sis qhov tseeb tau muab npaj ua ke ntawm kev ua lag luam.

9. Nisin

Nisin yog polypeptide compound muaj ntau yam ntawm cov amino acids, uas tuaj yeem nqus thiab siv los ntawm tib neeg lub cev ua cov khoom noj khoom haus. Xyoo 1969, Lub Koom Haum Hauv Tebchaws UN Food thiab Agriculture / World Health Organization (FAL / LEEJ TWG) Cov Kws Txuas Ntxiv Khoom Noj Ntxiv Tshawb xyuas cov neeg ua haujlwm tau lees tias nisin tuaj yeem siv los ua cov tshuaj noj kom huv. Cov ntaub ntawv pom zoo los ntawm Lub Tsev Haujlwm Saib Xyuas Kev Noj Qab Haus Huv ntawm Tuam Tshoj thaum Lub Peb Hlis 1992 tau hais tias:" Nws tuaj yeem ntseeg tau tias cov kab mob Streptococcus lactis muaj kev nyab xeeb raws li tus neeg sawv cev txuag zaub mov." Nws tuaj yeem tiv thaiv kev loj hlob thiab rov ua dua ntawm ntau cov kab mob Gram-zoo uas ua rau cov zaub mov lwj, xws li Clostridium botulinum, Staphylococcus aureus, Streptococcus hemolyticus, Listeria, Bacillus stearothermophilus, tshwj xeeb tshaj yog rau kev tsim tawm ntawm cov noob kab mob ntawm Gram-positive cov kab mob tau tshwj xeeb. Qhov ua tau zoo ntawm cov nisin yog los ntawm kev cuam tshuam nrog kev ua haujlwm ntawm cov v cell puas, ua rau cov cell membrane permeation, cov khoom noj khoom haus ploj thiab membrane muaj peev xwm poob, ua rau muaj kev tuag ntawm cov kab mob pathogenic thiab kab mob tuag. Nws yog lub cev tsis muaj tshuaj lom rau lub cev tsis muaj tshuaj lom thiab tsis muaj kev tsis zoo rau cov xim, aroma, saj thiab saj ntawm cov zaub mov. Nws tau siv dav hauv cov khoom noj siv mis, cov kaus poom, cov ntses lag luam thiab cov dej cawv.

10. Natamycin

Natamycin (Natamycin) yog xim dawb rau qhov ntev thiab tsis hnov ​​tsw thiab tsis muaj pob zeb khoob khoob khoob khoob uas npaj los ntawm cov tswj tau fermentation ntawm Streptomyces nata. Nws feem ntau tshwm sim raws li cov qauv enol. Nws cov tshuab ntawm kev ua yog los sib xyaw ua ke nrog fungal ergosterol thiab lwm pawg sterol los ua kom cov tshuaj tua kab mob tsis haum xeeb ntawm ergosterol, yog li ua rau cov cell membrane kev sib cais, thaum kawg ua rau xau thiab cell tuag. Kev kho saum npoo ntawm cov khob noom cookie nrog natamycin hauv cov khoom noj bakery tuaj yeem ntev lub neej txee. Ntxiv ib qhov nqi ntawm natamycin rau kev tsim cov khoom noj xws li cov hnyuv ntxwm, dej haus thiab jams tuaj yeem tiv thaiv cov pwm me me uas tsis cuam tshuam nrog lwm cov as-ham.