sorbate

Fish cakes are added with fish sperm protein, sodium benzoate and potassium sorbate. It is observed that storage result of fish cakes for storing at 12 ℃ and 24 ℃.

本文用鱼精蛋白、苯甲酸钠和山梨酸钾分别添加在鱼糕制品中，并于12℃和24℃条件下保存，观察其保存效果。

The result showed that 0.03% nisin+ 3.00% sodium lactate+ 0.05% potassium sorbate was the optimum proportion. Result of valedictory experiment showed that the shelf-life of roast chicken was extended effectively, and the predictive and measured values coincided rather well.

结果表明：最佳防腐剂组合为0.03%nisin、3.00%乳酸钠、0.05%山梨酸钾，通过验证表明：验证实验中模型预测值与实测值吻合较好，可有效延长产品的货架期。

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However, it was less stable to negative ions, reluctant, vitamin C, sodium benzoate, potassium sorbate, etc.

但在含氧酸根阴离子 、 还原剂 、 维生素C 、 苯甲酸钠 、 山梨酸钾等添加剂中稳定性较差.

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The effect of sodium benzoate and potassium sorbate on the shelf life of canned pineapple containing high concentrate sug ar has been studied in this paper.

研究了苯甲酸钠、山梨酸钾两种防腐剂对糖水菠萝罐头在短期内的防腐效果。

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Other Ingredients: Purified Water, Citric Acid, Fructose, Potassium Sorbate , GrapefruIt'seed Extract, and All Natural Flavor.

其他成分: 纯净水, 柠檬酸, 果糖, 山梨酸钾,柚子籽精华, 以及全天然香料.

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To study the effect of ozone and potassium sorbate treatments on Indian Jujube Fruit, the result show that during the disposed fruit store at normal temperature for 12 days, the best treatment is treatment two ( ozone of 3 × 10-6).

经臭氧和山梨酸钾处理后在常温下贮藏保鲜，结果表明处理2用3×10-6的臭氧处理后，台湾青枣果实的贮藏有较好的效果。

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fish cakes are added with fish sperm protein, sodium benzoate and potassium sorbate. it is observed that storage result of fish cakes for storing at 12 ℃ and 24 ℃.

本文用鱼精蛋白、苯甲酸钠和山梨酸钾分别添加在鱼糕制品中，并于12℃和24℃条件下保存，观察其保存效果。

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Objective: Effects of the preservative Potassium sorbate on micronuclei and chromosomal aberrations in root tip cells of Vicia faba and inhibition of β-carotene 、 vitamin B2 and vitamin C on genetic toxicity induced by Potassium sorbate were studied.

目的研究防腐剂山梨酸钾对蚕豆根尖细胞微核和染色体畸变的影响及β胡萝卜素、维生素B2和维生素C对山梨酸钾遗传毒性的抑制作用。

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Boiled pork was dipped in Potassium Sorbate solutions of 3 different Concentration ( 2.0%, 2.5%, 3.0% yespectively), and the degeneration process was observed through sense and pH value detections.

用三种不同浓度的山梨酸钾溶液（2.0%、2.5%、3.0%）对熟肉进行处理，通过感官和pH值测定，观察变质过程。

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