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: 43 6
1385 250
997
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:
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FDA

1000ppm:
- 1000ppm :

400 ppm
400 ppm
2000 ppm
400 ppm
)500-700(ppm
1000 ppm

:
40

.
250 nm
. :
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( ppm
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ml ml
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1
49
50

40

28

30

21

20
10
0
1

57.15%
42.85%
60.00%

40.00%
20.00%
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1

:
43 6
.
27
:
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%92/25 %33/33 %52/18 %23/22
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.


(
)





.


.

3
33.33%
35.00%
25.92%
22.23%

30.00%
18.52%

25.00%

- +

20.00%

+ -

15.00%

10.00%
5.00%
0.00%
1

Rfrencess:
:
( )1 997
[2] Richard K. Robinson , Encyclopedia of food microbiology 3,(2000)1769-1776
[3] S.Marin ,M.E.Guynot,Aspergillus Flavus Aspergillus Niger, and Penicillium corylophilum
spoilage prevention of Bakery Products by Means of Weak-acid Preservatives , journal of
Food science , 67(2002),2271
[4]campos C.A,Alzamora S.M. Inhibitory action of potassium sorbate degradation Products
against Staphylococcus aureus growth in laboratory media , International journal of food
54(2000),117-122
[4] Food additive data book , Jim Smith & Lily hong- shum , pages: 733 ,740-42, 745
[5] American official methods of analysis,(AOAC), Dr. William Horwitz, ch 47 pp 24-25, volume
I,II
[6] Food chemicals odex(FFC), Committee on food chemicals codex, page 327
[7]campos C.A,Alzamora S.M. Inhibitory action of potassium sorbate degradation Products
against Staphylococcus aureus growth in laboratory media , International journal of food
54(2000),117-122