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.

　　山梨酸鉀是國際糧農組織和衛(wèi)生組織的防腐劑，廣泛應用于食品、飲料、煙草、農藥、化妝品等行業(yè)，作為不飽和脂肪酸，也可用于樹脂、香料和橡膠工業(yè)，不過它跟梨可是半點關系都沒有。山梨酸鉀為白色淺黃色的鱗片狀結晶、晶體顆?；蚓w粉末，無臭或微有臭味，長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合成，1945年美國人發(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、肉中有抑制細菌生長的作用并且能有效的推遲腌肉和氣調包裝的冷藏新鮮魚中的毒素的生成。山梨酸鉀的廣泛應用于其低毒性密不可分，它在人體正常的新陳代謝下，大部分會以二氧化碳和水的形式排出，對人體基本無害，且對食品風味無不良影響，是目前國際上公認的的食品化學防腐劑之一，60kg重的成人，每日攝入1.5g以下的山梨酸鉀不會產生副作用按照國標中的標準就相當于每天吃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,經國內外大量使用,雖然沒有發(fā)現(xiàn)對人體不利和中毒,但某些防腐劑在動物實驗中顯示出了致癌性,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。

　　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.

　　動物實驗證實山梨酸鉀沒有致畸、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，相對來說更，在食品生產過程中，以山梨酸鉀代替苯甲酸鉀和苯甲酸鈉，有利于提高食品的性，符合健康消費的潮流。

　　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.