尼泊金酯与苯甲酸钠、山梨酸钾的安全性比较.doc
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尼泊金酯与苯甲酸钠、山梨酸钾的安全性比较防腐剂 LD50（mg/kg） ADI（mg/kg）苯甲酸 2530（大鼠，经口） 0-5尼泊金乙酯 3000（小鼠，经口） 0-10尼泊金丙酯 3700（小鼠，经口） 0-10山梨酸钾 4920（大鼠，经口 ） 0-25注：LD50即半致死剂量，即单位体重注射该产品后，导致实验动物半数死亡所需的剂量LD50值越大，该产品毒性越小世界卫生和国际粮农组织(FAO/WHO)规定ADI值是人体每公斤体重每天可以摄入该产品的毫克值ADI值越大，该产品越安全所以，尼泊金酯类防腐剂的安全性要大大好于苯甲酸类另外，起同样的防腐功能，苯甲酸类和山梨酸类防腐剂在食品中的添加量为尼泊金酯类的4-5倍如在调味品行业，苯甲酸钠添加量为10/万，山梨酸钾的添加量为10/万，而尼泊金酯为2.5/万防腐剂的添加量越多，对人体的伤害也就越大所以山梨酸类和苯甲酸类防腐剂在食品中的潜在的毒性要强于尼泊金酯类防腐剂 The Comparison of Paraben Safety with Sodium Benzoate and Potassium Sorbate Preservatives LD50（mg/kg） ADI（mg/kg）Benzoic Acid 2530(fed to rat) 0-5Ethyl Paraben 3000 (fed to mice) 0-10Propyl Paraben 3700 (fed to mice) 0-10Potassium Sorbate 4920(fed to rat) 0-25The LD50 is a standardized measure for expressing and comparing the toxicity of chemicals. The LD50 is the dose that kills half (50%) of the animals tested (LD = "lethal dose"). The animals are usually rats or mice, although rabbits, guinea pigs, hamsters, and so on are sometimes used. Note that the lower the LD50, the more toxic the chemical.According FAO/WHO regulation, the acceptable daily intake (ADI) for man, expressed on a body weight basis, is the amount of a food additive that can be taken daily in the diet, even over a lifetime, without risk. Note that the higher the ADI, the more safe the chemical.Generally, the dosage of Sodium Benzoate and Potassium Sorbate in food is 4-5 times as much as the dosage of paraben. For example, in soy sauce, the dosage of sodium benzoate and potassium sorbate is 1g/kg, while the dosage of paraben is only 0.25g/kg. The more the dosage is, the more toxic the food preservative has. So paraben is safer than sodium benzoate and potassium sorbate.尼泊金酯与苯甲酸钠、山梨酸钾的抑菌效果比较1、耐高温，经过高温高压(125℃)灭菌后不会改变其防腐性能，尼泊金酯就可以在产品灭菌前加入，使用既方便，又可以增强高温灭菌的效果。
而山梨酸钾在95℃以上就升华而失去防腐功能2、尼泊金酯使用的pH范围广，受pH影响小苯甲酸和山梨酸均为酸性防腐剂，在产品pH大于5.5时二者抑菌效果不佳，而尼泊金酯的防腐效果不易随pH的变化而变化，在pH4～8范围内均有较好的抗菌效果3、安全性好，因添加量少，对人体的毒副作用会大幅度降低4、抑菌范围广，对霉菌、酵母菌和革兰氏阴性菌、阳性菌的抑制效果好 尼泊金酯与其它防腐剂在pH 5.5时最小抑菌力的比较（％）防腐 剂黑曲霉黑根霉啤酒酵母乳酸链球菌枯草芽孢杆菌毕赤氏皮膜酵母嗜酸乳杆菌巨大芽孢杆菌金黄色葡萄球菌尼泊金乙酯0.050.050.050.10.050.050.10.050.05尼泊金丙酯0.0250.0130.0130.0250.0130.0250.050.0130.025苯甲酸0.2<0.2<0.20.20.050.20.20.05脱氢醋酸0.050.040.03//0.050.060.04/山梨酸0.2<0.10.050.20.10.10.2<0.050.1从上表中可以看出尼泊金乙酯和尼泊金丙酯在pH5.5时对不同种类的微生物的抗菌能力不同，同时尼泊金酯的抗菌力明显的强于山梨酸钾、苯甲酸钠和脱氢醋酸钠。
The Comparison of Paraben Effect with Sodium Benzoate and Potassium SorbateIt can tolerate a high temperature(125℃), while potassium sorbate is sublimated and volatilized when temperature is 95℃ over.It can restrain bacteria effectively at a low dosage, thus the toxicity is relatively low.It can restrain not only the bacteria, but also mold yeast etc.The product’s optimal pH is 4-8, while potassium sorbate and sodium benzoate can hardly restrain the bacteria when pH is 5.5 over.。
