本文研究了温度和紫外光对食品防腐剂山梨酸、对羟基苯甲酸乙酯的稳定性和防霉效果的影响。

In this paper, the affects of temperature and ultraviolet light on the stability and mildewproof effect of sorbic acid and ethyl-p-hydroxybenzoate used as food preserving agent, was studied.

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上述条件下，对羟基苯甲酸乙酯的产率为87.5%，对羟基苯甲酸丙酯的产率为89.2%，对羟基苯甲酸丁酯的产率为91.1%。

Under these conditions, yields of 87.5%, 89.2%and 91.1%can be reached for the ethyl ester, propyl ester, and butyl ester, respectively.

youdao

上述条件下，对羟基苯甲酸乙酯的产率为87.5%，对羟基苯甲酸丙酯的产率为89.2%，对羟基苯甲酸丁酯的产率为91.1%。

Under these conditions, yields of 87.5%, 89.2%and 91.1%can be reached for the ethyl ester, propyl est...

youdao

上述条件下，对羟基苯甲酸乙酯的产率为87.5%，对羟基苯甲酸丙酯的产率为89.2%，对羟基苯甲酸丁酯的产率为91.1%。

Under these conditions, yields of 87.5%, 89.2%and 91.1%can be reached for the ethyl ester, propyl est...

youdao