山梨酸鉀是一種食品添加劑，具有較高的抗菌性能，對(duì)細(xì)菌、霉菌、酵母菌均有抑制作用，特別是防霉效果良好，山梨酸鉀是一種被廣泛應(yīng)用的防腐劑。被廣泛用于食品、飲料、化妝品和醫(yī)藥等方面，具有安全性好、防腐性能高效的特點(diǎn)，副作用比苯甲酸少。
　　Potassium sorbate is a kind of food additive, which has high antibacterial performance, and has inhibition effect on bacteria, mould and yeast. Especially, it has good antifungal effect. Potassium sorbate is a widely used preservative. It is widely used in food, beverage, cosmetics and medicine. It has the characteristics of good safety, high antiseptic performance and less side effects than benzoic acid.
　　山梨酸鉀是國(guó)際糧農(nóng)組織和衛(wèi)生組織推薦的高效防腐劑，廣泛應(yīng)用于食品、飲料、煙草、農(nóng)藥、化妝品等行業(yè)，作為不飽和脂肪酸，也可用于樹(shù)脂、香料和橡膠工業(yè)，不過(guò)它跟梨可是半點(diǎn)關(guān)系都沒(méi)有。山梨酸鉀為白色至淺黃色的鱗片狀結(jié)晶、晶體顆粒或晶體粉末，無(wú)臭或微有臭味，長(zhǎng)期暴露在空氣中易吸潮、被氧化分解而變色，易溶于水。山梨酸鉀是由碳酸鉀或氫氧化鉀與山梨酸反應(yīng)合成，1945年美國(guó)人發(fā)現(xiàn)山梨酸鉀具有很好的防霉作用，隨后被作為一種防腐劑廣泛應(yīng)用于食品行業(yè)中。
　　Potassium sorbate is a highly effective preservative recommended by FAO and who. It is widely used in food, beverage, tobacco, pesticide, cosmetics and other industries. As an unsaturated fatty acid, it can also be used in resin, fragrance and rubber industries, but it has nothing to do with pears. Potassium sorbate is a white to light yellow flake crystal, crystal particle or crystal powder, odorless or slightly smelly. It is easy to absorb moisture, oxidize and decompose and change color when exposed to air for a long time, and soluble in water. Potassium sorbate is synthesized by the reaction of potassium carbonate or potassium hydroxide with sorbic acid. In 1945, the Americans found that potassium sorbate has a good anti mildew effect, and then it was widely used as a preservative in the food industry.
　　其實(shí)山梨酸鉀是一種酸性防腐劑，即在酸性食品中的防腐效果更好，例如在酸奶及豆制品中具有防霉作用，在新鮮的禽、魚(yú)、肉中有抑制細(xì)菌生長(zhǎng)的作用并且能有效的推遲腌肉和氣調(diào)包裝的冷藏新鮮魚(yú)中的毒素的生成。山梨酸鉀的廣泛應(yīng)用于其低毒性密不可分，它在人體正常的新陳代謝下，大部分會(huì)以二氧化碳和水的形式排出，對(duì)人體基本無(wú)害，且對(duì)食品風(fēng)味無(wú)不良影響，是目前國(guó)際上公認(rèn)的最安全的食品化學(xué)防腐劑之一，60kg重的成人，每日攝入1.5g以下的山梨酸鉀不會(huì)產(chǎn)生副作用按照國(guó)標(biāo)中的標(biāo)準(zhǔn)就相當(dāng)于每天吃1.5kg的肉灌腸。

　　In fact, potassium sorbate is a kind of acid preservative, that is, it has better antiseptic effect in acid food, for example, it has anti mildew effect in yoghurt and bean products, it has the effect of inhibiting bacterial growth in fresh poultry, fish and meat, and it can effectively delay the formation of toxins in pickled meat and air-conditioned packaged refrigerated fresh fish. Potassium sorbate is widely used in its low toxicity. Under the normal metabolism of human body, most of it will be discharged in the form of carbon dioxide and water, which is basically harmless to human body, and has no adverse effect on food flavor. It is one of the safest food chemical preservatives recognized in the world at present. 60 kg adults who ingest less than 1.5g potassium sorbate daily will not produce side effects According to the national standard, it is equivalent to eating 1.5kg meat enema every day.
　　用山梨酸（山梨酸鉀、山梨酸鉀）作防腐劑,經(jīng)國(guó)內(nèi)外大量使用,雖然沒(méi)有發(fā)現(xiàn)對(duì)人體不利和中毒,但某些防腐劑在動(dòng)物實(shí)驗(yàn)中顯示出了致癌性,如用作罐頭食品防腐劑的山梨酸可能與纖維肉瘤的形成有關(guān)。
　　The use of sorbic acid (potassium sorbate, potassium sorbate) as preservative has not been found to be harmful and toxic to human body, but some preservatives have shown carcinogenicity in animal experiments. For example, sorbic acid used as preservative of canned food may be related to the formation of fibrosarcoma.
　　動(dòng)物實(shí)驗(yàn)證實(shí)山梨酸鉀沒(méi)有致畸、遺傳毒性。山梨酸鉀的毒性比苯甲酸小，其日允許攝入量是苯甲酸的五倍，相對(duì)來(lái)說(shuō)更安全，在食品生產(chǎn)過(guò)程中，以山梨酸鉀代替苯甲酸鉀和苯甲酸鈉，有利于提高食品的安全性，符合健康消費(fèi)的潮流。
　　Animal experiments showed that potassium sorbate had no teratogenicity and genotoxicity. Potassium sorbate is less toxic than benzoic acid, and its daily allowable intake is five times of benzoic acid, which is relatively safer. In the process of food production, potassium sorbate is used to replace potassium benzoate and sodium benzoate, which is conducive to improving food safety and in line with the trend of healthy consumption.