摘要
二甲基二碳酸盐(DMDC)具有高效、无残留、不影响果蔬汁饮料的风味物质,能保证饮料纯正新鲜等优点,已经成为新兴非热杀菌技术研究的热点之一。以近几十年来国内外对DMDC的研究为依据,详细阐述了DMDC的化学合成制备和检测技术、安全性评估和限量标准、杀菌机制、影响杀菌的主要因素及其在食品杀菌中的应用等,同时也分析了DMDC在食品杀菌应用中的发展前景和优势。
Dimethyl dicarbonate（DMDC） has become a new research focus because of its advantages, such as high inactivation efficiency to microorganisms, no residue in juice, not affecting the flavor of fruit and vegetable juice,ensuring the freshness of fruit and vegetable juice. In this paper, chemical synthesis and detection techniques, safety assessments and limitation standards, sterilization mechanism of DMDC, factors influencing bactericidal effect, and its application in food were reviewed based on the achievement of the home and abroad research over the past decades,and also further analyzed the advantages and prospects of DMDC in food sterilization.
出处
《广东农业科学》
CAS
2015年第4期71-76,共6页
Guangdong Agricultural Sciences
基金
国家自然科学基金(31401531)
科技部创新方法工作专项(2013IM030700)
广州市科技计划项目(2014J4100188)
关键词
二甲基二碳酸盐
杀菌
食品
机制
Dimethyl dicarbonate
sterilization
food
mechanism
作者简介
郭换丽（1987-），女，在读硕士生，E—mail：1061781468@qq．com
通讯作者：肖更生（1965-），男，硕士，研究员，E—mail：Gsxiao@aliyun．com
