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从印度和巴西的一些抗病力强的树木中提取的天然化合物,经过初步试验,能够防止使食品腐败的微生物的繁殖。美国加利福尼亚州贝利克美国农业部农业研究院西部地区研究所,曾对二百种天然化合物进行试验,认为有两种树木的提炼物可以作为新的食品防腐剂。要使食物不遭受微生物为害,化学防腐剂是需要的。为此目的,综合食品加工工业早已使用了。目前的趋势是正逐步努力于对现用的化学药剂加以重新鉴定,从而寻找出新的代用品。
Natural compounds extracted from some disease-resistant trees in India and Brazil have been initially tested to prevent the propagation of spoilage microorganisms. Two hundred natural compounds were tested at the Western Regional Institute of the Agricultural Research Institute at the U.S. Department of Agriculture in Belize, California, and found that there are two types of tree extracts available as new food preservatives. Chemical preservatives are needed to keep the food from being damaged by microorganisms. For this purpose, the integrated food processing industry has long been used. The current trend is to gradually work on the re-identification of existing chemicals in order to find new substitutes.