Preparation and Application of Slow-released Solid Chlorine Dioxide Preservatives

doi:10.7506/spkx1002-6630-201018103

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (18): 441-444.doi: 10.7506/spkx1002-6630-201018103

• Technology Application • Previous Articles Next Articles

Preparation and Application of Slow-released Solid Chlorine Dioxide Preservatives

GUO Qin1，WU Bin1，XIAO Wen-long2，WANG Ji-de1,*

1. College of Chemistry and Chemical Engineering, Xinjiang University, Urumqi 830046, China；
2. Light Industrial Institute of Professional Technology, Urumqi 830021, China

Received:2009-12-22 Revised:2010-05-14 Online:2010-09-25 Published:2010-12-29
Contact: WANG Ji-de1,* E-mail:awangjd@xju.edu.cn

Abstract

Abstract:

Chlorine dioxide is a highly efficient and safe preservative and has strong antibacterial function. Through the screening of sorbent, passivator and absorbent, seven reaction-type and five absorption-type solid chlorine dioxide antiseptic agents were prepared. Each type of chlorine dioxide antiseptic agent exhibited an excellent antiseptic effect on melon black spot and high stability. The change of additives could effectively control the release rate of chlorine dioxide, which could overcome the disadvantages of short release period, bigger release quantity and uncontrolled release rate of traditional solid chloride dioxide antiseptic agents. The newly developed slow-released solid chloride dioxide preservative will accelerate the application of chlorine dioxide preservatives.

Key words: chlorine dioxide, slow-released, antibacterial effect

CLC Number:

S482.2

GUO Qin1，WU Bin1，XIAO Wen-long2，WANG Ji-de1,*. Preparation and Application of Slow-released Solid Chlorine Dioxide Preservatives[J]. FOOD SCIENCE, 2010, 31(18): 441-444 https://doi.org/10.7506/spkx1002-6630-201018103

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Preparation and Application of Slow-released Solid Chlorine Dioxide Preservatives

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