sorbic

简明释义

英[ˈsɔːbɪk]美[ˈsɔrbɪk]

adj. 山梨酸的

英英释义

单词用法

同义词

反义词

例句

1.First, the synthesis method and anti-microbial activity of bromo-sorbic acid were studied.

第一部分为溴代山梨酸的合成方法和抗菌作用研究。

2.The physicochemical properties of sorbic acid are described, several methods of making it are introduced, and its practical use reviewed.

介绍了山梨酸的理化性能，对生产它的几种方法进行了论述，并阐述了其实际应用。

3.Compared with sorbic acid, the microorganism growth lag phase was shortened, biomass and colony forming unit were decrease under the action of bromo-sorbic acid.

溴代山梨酸与山梨酸相比，被作用的微生物生长适应期明显延长，生长量明显减小，霉菌菌落形成数减少。

4.The synthesis route, antiseptic mechanism and applications of sorbic acid have been especially discussed.

着重介绍了山梨酸的合成路线、防腐机理和应用实例。

5.The derivative spectrum of saccharin sodium, benzoic acid and sorbic acid were seriously overlapping, so they can not be determined individually by spectrophotometry without prior separation.

糖精钠、苯甲酸和山梨酸的导数光谱彼此严重重叠，未经分离无法作单一成分分析。

6.In this paper, the affects of temperature and ultraviolet light on the stability and mildewproof effect of sorbic acid and ethyl-p-hydroxybenzoate used as food preserving agent, was studied.

本文研究了温度和紫外光对食品防腐剂山梨酸、对羟基苯甲酸乙酯的稳定性和防霉效果的影响。

7.When shopping for organic products, look for those without sorbic 山梨酸 as it is a synthetic additive.

在购买有机产品时，寻找那些不含sorbic 山梨酸的产品，因为它是一种合成添加剂。

8.The label indicated that the cheese was preserved with sorbic 山梨酸 to maintain freshness.

标签上显示这款奶酪使用sorbic 山梨酸进行保鲜。

9.Some beverages use sorbic 山梨酸 to inhibit yeast and bacteria during fermentation.

一些饮料使用sorbic 山梨酸来抑制发酵过程中的酵母和细菌。

10.Many baked goods contain sorbic 山梨酸 as a preservative to prevent mold growth.

许多烘焙食品含有sorbic 山梨酸作为防腐剂，以防止霉菌生长。

11.The food manufacturer added sorbic 山梨酸 acid to the product to extend its shelf life.

食品制造商在产品中添加了sorbic 山梨酸以延长其保质期。

作文

In the world of food preservation, various substances play a crucial role in extending the shelf life of products. One such substance is sorbic acid, a natural organic compound that has garnered attention for its effectiveness as a preservative. Sorbic acid is primarily used to inhibit the growth of mold, yeast, and some bacteria, making it an essential ingredient in many food items, especially those that are prone to spoilage.The use of sorbic acid dates back to the mid-20th century when it was first recognized for its antimicrobial properties. Since then, it has been widely adopted in the food industry, particularly in dairy products, baked goods, and beverages. The ability of sorbic acid to prevent spoilage not only helps maintain the quality and safety of food but also reduces waste, which is a significant concern in today's society.Moreover, sorbic acid is favored by many manufacturers because it is generally recognized as safe (GRAS) by the Food and Drug Administration (FDA). This designation means that it can be used in food products without the need for extensive testing, allowing for efficient production processes. Consumers are becoming increasingly aware of the ingredients in their food, and the safety profile of sorbic acid makes it an attractive option for companies looking to appeal to health-conscious individuals.However, the use of sorbic acid is not without controversy. Some consumers express concerns about artificial preservatives in their food, leading to a demand for more natural alternatives. While sorbic acid is derived from natural sources, such as the berries of the sorbus tree, its synthetic production raises questions for some. As a result, there is ongoing research into alternative preservation methods, including natural preservatives like vinegar and essential oils, which may provide similar benefits without the stigma associated with chemical additives.Despite these concerns, the importance of sorbic acid in food preservation cannot be overstated. It plays a vital role in ensuring that food remains safe for consumption over extended periods. The economic implications of using sorbic acid are also significant; by reducing spoilage and waste, food manufacturers can save money and pass those savings on to consumers.In conclusion, sorbic acid is an integral part of modern food preservation techniques. Its ability to inhibit microbial growth makes it invaluable in maintaining food quality and safety. While consumer perceptions of preservatives continue to evolve, the practical benefits of sorbic acid in the food industry are clear. As we move forward, it will be essential for manufacturers to balance the need for effective preservation with the growing demand for natural ingredients. Understanding the role of sorbic acid and its applications can help consumers make informed choices about the food they eat and the products they support.

在食品保鲜的世界中，各种物质在延长产品保质期方面扮演着至关重要的角色。其中一种物质是山梨酸，一种天然有机化合物，因其作为防腐剂的有效性而受到关注。山梨酸主要用于抑制霉菌、酵母和某些细菌的生长，使其成为许多食品中的重要成分，尤其是那些容易变质的食品。山梨酸的使用可以追溯到20世纪中叶，当时它首次被认可为具有抗微生物特性。从那时起，它在食品行业得到了广泛应用，特别是在乳制品、烘焙食品和饮料中。山梨酸能够防止变质，不仅有助于保持食品的质量和安全性，还减少了浪费，这在当今社会中是一个重要问题。此外，许多制造商青睐山梨酸，因为它被美国食品药品监督管理局（FDA）普遍认为是安全的（GRAS）。这一称号意味着它可以在食品中使用，而无需进行广泛的测试，从而允许高效的生产过程。消费者对食品成分的认识日益提高，而山梨酸的安全性使其成为企业希望吸引健康意识强烈的个体的理想选择。然而，山梨酸的使用并非没有争议。一些消费者对食品中的人工防腐剂表示担忧，导致对更自然替代品的需求增加。虽然山梨酸源自天然来源，例如山梨树的浆果，但其合成生产引发了一些人的质疑。因此，目前正在进行关于替代保鲜方法的研究，包括醋和精油等天然防腐剂，这些可能提供类似的好处，而没有与化学添加剂相关的污名。尽管存在这些担忧，山梨酸在食品保鲜中的重要性不可低估。它在确保食品在较长时间内保持安全食用方面发挥着至关重要的作用。使用山梨酸的经济影响也很显著；通过减少变质和浪费，食品制造商可以节省资金，并将这些节省转嫁给消费者。总之，山梨酸是现代食品保鲜技术的重要组成部分。它抑制微生物生长的能力使其在维护食品质量和安全性方面不可或缺。虽然消费者对防腐剂的看法不断发展，但山梨酸在食品行业的实际好处是显而易见的。随着我们向前发展，制造商必须平衡有效保鲜的需要与对天然成分日益增长的需求。理解山梨酸的作用及其应用可以帮助消费者对他们所吃的食品和支持的产品做出明智的选择。