防腐剂的现状和未来发展

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1、实习报告(理工类)题目:防腐剂的现有状况和未来发展学院:生物工程学院班　　级:食品科学与工程1班学生姓名:王庭轩学　　号:312009081401104指导教师:张国栋15目录1摘要和关键词·······················································································32引言······························································································

2、········33目前我国市场上防腐剂的状况···························································43.1化学防腐剂······················································································43.1.1苯甲酸及其纳盐·········································································43.1.2山梨酸及其钾盐····

3、·····································································53.1.3双乙酸钠····················································································63.1.4富马酸二甲酯·············································································63.1.515对羟基苯甲酸乙酯············

4、························································73.1.6脱氢醋酸钠················································································73.1.7亚硝酸盐···················································································83.1.8丙酸钙·······························

5、························································83.2生物防腐剂····················································································83.2.1乳酸链球菌素···········································································83.2.2维他霉素··································

6、·················································94我国防腐剂使用存在的问题······························································94.1存在超量或超范围使用防腐剂的情况·······································104.2使用毒副作用相对较大的廉价防腐剂·······································104.3用非食品级添加物代替食品添加剂················

7、···························10154.4采用欺骗的手段获取消费者的信赖···········································115当前防腐剂的发展趋势····································································115.1开发更安全的新型防腐剂····························································115.2由化学合成食品防腐剂向天然食品防腐剂发展······

8、··················115.3由高价格的天然食品防腐剂向低价格方