【摘要】 以马来酸酐、淀粉为原料经三步合成了新型防腐剂富马酸淀粉乙酯。研究了富马酸淀粉乙酯对常见霉菌的抑制效果,确定了产品的最低抑菌浓度(MIC);抑菌实验表明,富马酸淀粉乙酯可有效抑制牛奶酸败混合物。进一步探讨了其在酱油、食醋等调味品中的防腐保鲜效果。更多还原

【Abstract】 Starch ethyl fumarate was synthesized through three steps using maleic anhydride and starch as raw materials.The inhibitory effects of starchethylfumarateonfamiliarmouldswerestudiedandtheminimuminhibitoryconcentration(MIC)ofstarchethylfumarateonmouldswasdetermined.The results showed that starch ethyl fumarate can effectively inhibit the growth of milk spoilage bacteria.Furthermore,its fresh-keeping and antiseptic role in condiments,such as soy sauce and vinegar,were discussed.更多还原