摘要
以新鲜猪瘦肉为底物,通过测定挥发性盐基氮含量,研究了蜂胶乙醇提取液的防腐作用,结果表明0.024%的蜂胶乙醇提取液具有明显的防腐作用。
The preservation activity of propolis was studied in this research. It was determined by pork as substrate. The results showed that 0.024%ethanol extract propolis(EEP)has notable preservation activity.
出处
《食品科技》
CAS
北大核心
2002年第1期42-43,45,共3页
Food Science and Technology
基金
九五国家重点科技攻关项目。
关键词
防腐剂
蜂胶乙醇提取液
挥发性盐基氮
猪肉
防腐作用
propolis, ethanol extract proplis(EEP),volatile brine nitrogenVBN,pork, preservation
