FOOD SCIENCE ›› 1997, Vol. 18 ›› Issue (10): 25-28.
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GAO Jian-Hua, Ning-Zheng-Xiang, Qin-Yan, Wu-Gang, Zhang-Zhi-Xu
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Abstract: Metbyln-alkyl ethyl, propyl, butyi, amyl, nonyl, fumarates were preparaed, the yields were over 85% These diesters could effectively prolong adaptive phuse(t0) of bacteria from deteriorate ham sauage for 2-8 times, sharten the half logdrithmic growth phase(t0.5) to 1/3-2/3, t0.5/t0 values were only 1/28-1/6 of the control. Methyln-alkyl fumarates significanily inhibited the growth and induced the autolysis of bacteria.
Key words: Preventives Methyln-alkyl famarates Preparation Antibacterial activity
GAO Jian-Hua, Ning-Zheng-Xiang, Qin-Yan, Wu-Gang, Zhang-Zhi-Xu. Preparation of methyl n-alkyl fumarates and its antibacterial effects on ham sausage[J]. FOOD SCIENCE, 1997, 18(10): 25-28.
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