论文部分内容阅读
食品生产中常加入亚硫酸盐,因其具有还原性,可阻断微生物的正常生理氧化作用,并可抑制水果中氧化酶的活力,防止氧化酶对营养成分的破坏和颜色的改变,故用来漂白、脱色、抗氧化和防腐。亚硫酸盐毒性较小,但人体摄入过多则对胃肠、肝脏有损害,使红血球血红蛋白减少。为此国标中对
Sulfites are often added in food production because they have reducibility to block the normal physiological oxidation of microorganisms and to inhibit the activity of oxidases in fruits and to prevent oxidative damage to nutrients and changes in color, Bleach, bleaching, anti-oxidation and anti-corrosion. Sulfite toxicity less, but the human body is too much intake of gastrointestinal, liver damage, reduce red blood cell hemoglobin. For this GB in the right