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丁玉霞, 姚敏, 李谦. 山梨酸诱发产生高浓度黄曲霉毒素B1实验报告[J]. 中国公共卫生, 1986, 5(1): 16-18.
引用本文: 丁玉霞, 姚敏, 李谦. 山梨酸诱发产生高浓度黄曲霉毒素B1实验报告[J]. 中国公共卫生, 1986, 5(1): 16-18.
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Ting Yuxia, Yao Min, Li Qian. Experimental Report on High Concentration Porduetion of Aflatoxin B1 Induced by Sorbic Acid[J]. Chinese Journal of Public Health, 1986, 5(1): 16-18.
Citation: Ting Yuxia, Yao Min, Li Qian. Experimental Report on High Concentration Porduetion of Aflatoxin B1 Induced by Sorbic Acid[J]. Chinese Journal of Public Health, 1986, 5(1): 16-18.
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山梨酸诱发产生高浓度黄曲霉毒素B1实验报告

Experimental Report on High Concentration Porduetion of Aflatoxin B1 Induced by Sorbic Acid

    摘要
  • 摘要: 山梨酸及其钾钠盐是近年来各国普遍使用的一种食品防腐剂。不少文章报导山梨酸毒性小，对霉菌、酵母菌和需氧菌均有较好的抑制作用。但山梨酸对黄曲霉毒素B1（AFB1）产生的作用，人们还了解较少，为此我们对山梨酸影响AFB1的产毒作用作了探讨实验，现将实验结果报告如下。

     

    Abstract: The effect of sorbic acid,aworldwide utilized food pre-servative,on the produetion of aflatoxin B1(AFB1)was studied. The results showed that sorbic acid of 0.10% concent ration inhibited the growth of Asperigillus flavus,0.05% concen-tration delayed the production of AFB1. Little amount of AFB1 were found insamples with 0.0125% sorbic acid after eulturing for 7 days and increase dgradually the reafter.

     

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