약학회지 (YAKHAK HOEJI)
- 제21권1호
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- Pages.1-16
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- 1977
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- 0377-9556(pISSN)
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- 2383-9457(eISSN)
식품첨가물에 관한 연구. 축합인산염이 식품보존료의 작용에 미치는 영향
Studies on the Food Additives. Effects of Condensates of Phosphates on the Preservative Activity of the Food Preservatives
초록
The effect of condensates of phosphates on the preservative activity of the food additives, using eight micro-organisms, has been studied by the agar dilution method. It was found that condensates of phosphates increased the food preserving action of almost all of preservatives and they acted as a synergist for the action of almost all of preservatives. Disodium dihydrogen prrophosphate acted as the strongest synergist in the experiment. But sodium tripolyphosphate anhydrous, sodium poly-phosphate, sodium tripolyphosphate and sodium hexametaphosphate acted as a inhibitor for action of some preservatives on some orgnisms. The preservatives were sodium dehydroacetate (DHA), potassium sorbate and NaNO
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