摘要
通过对吸附剂、钝化剂、吸水剂等助剂的选择和不同配方的筛选,制备出7种反应型和5种吸附型固体ClO2杀菌剂。每种ClO2杀菌剂均对甜瓜黑斑病菌表现出优异的杀菌和抑菌效果,并且稳定性好。改变助剂配比还可控制ClO2气体释放速率,克服以往固体ClO2杀菌剂释放周期短、释放量大、释放速率难以控制等缺点,这有利于加快固体ClO2保鲜剂在水果保鲜贮藏行业中的应用。
Chlorine dioxide is a highly efficient and safe preservative and has strong antibacterial function.Through the screening of sorbent,passivator and absorbent,seven reaction-type and five absorption-type solid chlorine dioxide antiseptic agents were prepared.Each type of chlorine dioxide antiseptic agent exhibited an excellent antiseptic effect on melon black spot and high stability.The change of additives could effectively control the release rate of chlorine dioxide,which could overcome the disadvantages of short release period,bigger release quantity and uncontrolled release rate of traditional solid chloride dioxide antiseptic agents.The newly developed slow-released solid chloride dioxide preservative will accelerate the application of chlorine dioxide preservatives.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第18期441-444,共4页
Food Science
基金
新疆维吾尔自治区教育厅项目(XJEDU2005T02)
关键词
二氧化氯
缓释
抑菌效果
chlorine dioxide
slow-released
antibacterial effect
