苯甲酸鈉的有效性依賴于食品的pH值，其效力隨酸度的增大而增強(qiáng)，在堿性條件下則失去作用，其防腐的適pH值為2.5-4.0。下面氫氧化鉀廠家來講講其常見食品防腐劑苯甲酸鈉的應(yīng)用事項(xiàng)。

The antibacterial effectiveness of sodium benzoate depends on the pH value of the food, and its bactericidal and antibacterial efficacy increases with the increase of acidity. Under alkaline conditions, it loses its bactericidal and antibacterial effect, and its optimal pH value for anti-corrosion is 2.5-4.0. Below, potassium hydroxide manufacturers will explain the application of their common food preservative sodium benzoate.

主要用作食品防腐劑，也用于制藥物、染料等。苯甲酸類防腐劑是以其未離解的分子發(fā)生作用的，未離解的苯甲酸親油性強(qiáng)，易通過細(xì)胞膜，進(jìn)入細(xì)胞內(nèi)，干擾霉菌和細(xì)菌等微生物細(xì)胞膜的通透性，阻礙細(xì)胞膜對(duì)氨基酸的吸收，進(jìn)入細(xì)胞內(nèi)的苯甲酸分子，酸化細(xì)胞內(nèi)的儲(chǔ)堿，抑制微生物細(xì)胞內(nèi)的呼吸酶系的活性，從而起到防腐作用。

Mainly used as a food preservative, but also in the production of drugs, dyes, etc. Benzoic acid type preservatives act on their undissociated molecules. Undissociated benzoic acid has strong lipophilicity and is easy to pass through the cell membrane, enter the cell, interfere with the permeability of microbial cell membranes such as molds and bacteria, hinder the absorption of amino acids by the cell membrane, and the benzoic acid molecules entering the cell acidify the alkali storage inside the cell, inhibit the activity of respiratory enzymes inside the microbial cell, thus playing a preservative role.

苯甲酸是一種廣譜抗微生物試劑，對(duì)酵母菌、霉菌、部分細(xì)菌作用效果很好，在允許大使用范圍內(nèi)，在pH值4.5以下，對(duì)各種菌都有抑制作用。

Benzoic acid is a broad-spectrum antimicrobial reagent that has good effects on yeast, mold, and some bacteria. Within the allowable range of use, it has inhibitory effects on various bacteria at pH values below 4.5.

苯甲酸和苯甲酸鈉作為防腐劑在食品加工保藏中被廣泛使用，而在一些的部分食品中限量使用。由于在食品中，苯甲酸可以在游離狀態(tài)下發(fā)揮作用，所以在強(qiáng)酸食品中效果較好。

Benzoic acid and sodium benzoate are widely used as preservatives in food processing and preservation, and are limited in certain foods in some countries. Due to the fact that benzoic acid can act in a free state in food, it has a better effect in strong acidic foods.

苯甲酸一般在碳酸飲料、醬油、醬類、蜜餞和果蔬飲料等使用，苯甲酸在醬油、飲料中可與對(duì)-羥基苯甲酸酯類一起使用而增效。苯甲酸和苯甲酸鈉常用于保藏高酸性水果、果醬、飲料糖漿以及其他酸性食品，可以低溫合用，起到協(xié)同作用。

Benzoic acid is generally used in carbonated beverages, soy sauce, sauces, preserves, and fruit and vegetable beverages. Benzoic acid can be used together with p-hydroxybenzoate esters in soy sauce and beverages to enhance efficiency. Benzoic acid and sodium benzoate are commonly used to preserve highly acidic fruits, jams, beverage syrups, and other acidic foods. They can be used together for low-temperature sterilization and have a synergistic effect.

苯甲酸和苯甲酸鈉一般只限于蛋白質(zhì)含量較高的食品。苯甲酸鈉對(duì)微生物的作用于苯甲酸相同，可由于是鈉鹽，若要取得與苯甲酸相同的效果，所需添加量是苯甲酸的1.2倍。

Benzoic acid and sodium benzoate are generally limited to foods with high protein content. Sodium benzoate has the same effect on microorganisms as benzoic acid, but since it is a sodium salt, the required amount to achieve the same bactericidal effect as benzoic acid is 1.2 times that of benzoic acid.

苯甲酸鈉的急性毒性較小，動(dòng)物無作用計(jì)量（MNL）為500mg/kg體重。但其在人體腸道的酸環(huán)境下可轉(zhuǎn)化為毒性較強(qiáng)的苯甲酸。小鼠攝入苯甲酸及其鈉鹽，會(huì)導(dǎo)致體重下降、腹瀉、出血、癱瘓甚死亡。苯甲酸的毒性是通過改變細(xì)胞膜的通透性，抑制細(xì)胞膜對(duì)氨基酸的吸收，并透過細(xì)胞膜抑制脂肪酶等酶的活性，使ATP合成受阻實(shí)現(xiàn)的。

The acute toxicity of sodium benzoate is relatively small, and the maximum effective dose (MNL) for animals is 500mg/kg body weight. But it can be converted into highly toxic benzoic acid in the acidic environment of the human intestine. Mice consuming benzoic acid and its sodium salts can lead to weight loss, diarrhea, bleeding, paralysis, and even death. The toxicity of benzoic acid is achieved by altering the permeability of the cell membrane, inhibiting the absorption of amino acids by the cell membrane, and inhibiting the activity of enzymes such as lipase through the cell membrane, thereby hindering ATP synthesis.

添加食品防腐劑的目的是為了改善食品品質(zhì)、延長保存期、方便加工和保全營養(yǎng)成分。只要按照規(guī)定的品種范圍和使用量進(jìn)行添加苯甲酸和苯甲酸鈉，都是允許的，也是的。更多相關(guān)內(nèi)容就來我們網(wǎng)站http://www.fahao168.com咨詢吧！

The purpose of adding food preservatives is to improve food quality, extend shelf life, facilitate processing, and preserve nutritional components. It is allowed and safe to add benzoic acid and sodium benzoate according to the variety range and usage amount specified by the country. For more related content, come to our website http://www.fahao168.com Consult!