飲食物防腐剤の研究 (第53報)

抄録

Used against soy sauce, propyl p-hydroxybenzoate, as a control, failed to prevent growth of the mold after 5 days in approx. 0.005% concentration, or 6 days at approx. 0.007% concentration, while among the 16 kinds of compounds of the 1st group tested, the growth of the mold was inhibited during the 60-day test period by vitamin K₃ in approx. 0.005% concentration, and by 2-cyclohexylresorcinol, 6-chloro-2-cyclohexylresorcinol, 2, 4-dihydroxy-3, 5-dichlorovalerophenone and 6-tert-amyl-2-naphthol in approx. 0.001% concentration. Of the 12 kinds of compounds of the 2nd group, mold growth was prevented for the 60-day period by 2, 4-dihydroxyvalerophenone in approx. 0.007% concentration and by the sodium salt of 4-tert-amylresorcinol in approx. 0.005 % concentration, while propyl p-hydroxybenzoate used as the control allowed growth of the mold on the 5.5th day in approx. 0.01% concentration. The above five compounds. of the 1st group possessed a strong mold-preventing action against soy sauce while the two compounds of the 2 nd group also possessed a fair amount of moldprevention.