介绍了食品防腐剂的分类、研究现状，分析了食品防腐剂所产生的食品安全问题，分析表明要保证食品防腐剂的使用安全，短期内我们可以采取完善法规、严格监管和加强认识的措施，但从长远来看，通过天然防腐剂的开发利用，逐渐代替化学防腐剂，才是解决食品防腐剂安全问题的根本途径。

This paper introduces the research status and classification of food preservatives , and analyzes the security problems of food preservatives. Analysis shows, we can perfect the laws and regulations, strict supervision and strengthen the awareness recently , to ensure the security applications of food preservatives. But in the future, it is the fundamental way to solve the security problems of food preservatives is to use natural preservatives instead of chemical preservatives.

采用电化学试验方法,研究了压力、温度、流速和pH值等因素对腐蚀的影响规律。针对胜利油田管道腐蚀问题,采用电化学法和挂片法对A、B、C和D四种防腐剂进行了评价,结果表明,防腐剂A的防腐效果较好,选用防腐剂A进行现场试验,结果表明,加入防腐剂后有效抑制了腐蚀,有利于提高油田经济效益。

In allusion to corrosion of pipeline in Shengli Oilfield,electrochemical testing method is used to study and analyze the influence law of factors in pressure ,temperature ,velocity of flow and pH value to corrosion. Electrochemical method and coupon weight methods are utilized to assess corrosion inhibitors A,B, C and D. It is indicated that corrosion inhibitors A has a best effect. Corrosion control tests with corrosion inhibitors A,Test results show that corrosion is effectively inhibited in the pipeline and economic benefit is improved afterward.

为寻求新型复合防腐剂,研究了含有Euxyl K220的不同种类复合防腐剂在化妆品基质中的作用效果并进行评价。选择4种防腐剂按照不同方法复配,利用微生物挑战性试验验证复配后的复合防腐剂在化妆品基质中的防腐效果。结果发现,对羟基苯甲酸甲酯质量分数低于0.1%时,含Euxyl K220的复合防腐剂抑制细菌效果稍好,抑制霉菌效果较差,不能通过挑战性试验,而当存在Euxyl PE9010时,抑制细菌、霉菌效果均较好,能通过挑战性试验;对羟基苯甲酸甲酯质量分数在0.1%～0.2%时,含Euxyl K220的复合防腐剂抑菌效果最好,Euxyl K220在相对较低的质量分数（0.08%）下即能通过挑战性试验。研究制备的对羟基苯甲酸甲酯（质量分数0.2%）和Euxyl K220（质量分数0.08%）复合防腐剂,以及对羟基苯甲酸甲酯（质量分数0.05%）、Euxyl K220（质量分数0.1%）和Euxyl PE9010（质量分数0.2%）复合防腐剂应用于受试样品中均通过了挑战性试验且用量较低,该两种新型复合防腐剂的应用可行性较高。

To obtain new complex preservatives,the antiseptic effects of different kinds of complex preservative containing Euxyl K220 in cosmetic bases were studied. Different complex of four kinds of preservatives were selected to find out their anti-septic effects in cosmetic bases by challenge test. The results showed,when the mass content of methyl p-hydroxybenzoate was below 0.1% ,the complex preservative containing Euxyl K220 could inhibit bacteria but fungi,it could not pass the challenge test;The complex preservative could inhibit bacteria and fungi better when it contained the Euxyl PE9010. Also,it passed the challenge test;when the mass content of methyl p-hydroxybenzoate was between 0.1% and 0.2% ,the complex preservative containing Euxyl K220 showed the best bacteriostatic effect,and even with lower mass content of Euxyl K220 (0 .08% ),the resulting complex preservative passed the challenge test as well. In this study,the complex preservative containing 0.2% (mass content)o

对体外诊断试剂中防腐剂的作用机理及选择原则进行了阐述，并对目前常用的防腐剂如叠氮钠、庆大霉素、硫柳汞、异噻唑啉酮类等的性能进行了比较，为体外诊断试剂的研究开发及生产中防腐剂的使用提供有益指导。

This article described the mechanism and selection principle of preserveatives for in vitro diagnostic (IVD) reagents. Moreover, the ordinarily used preservatives, such as sodium azide, thiomersalatum, gentamicin and isothiazolinones, were reviewed and compared. This article supplys a practical guide for preserveatives application in IVD reagents development and production.

为了柞蚕场害虫螽斯防治饵剂的有效贮存与保证其使用效果,在其营养成分中分别加入纳它霉素、双乙酸钠、山梨酸钾和尼泊金脂4种防腐剂,采用正交试验考察在半封闭与敞开情况下防腐剂类型及用量、贮存时间、含水量和含糖量诸因素的影响,并采用单因素试验进行条件优化。结果表明,影响防腐效果的因素从主到次依次为时间、防腐剂浓度、防腐剂、含水量、含糖量;以使用浓度为0.36%的双乙酸钠在饵剂含水量16%、含糖量10%时防腐效果最好。

In order to keep effective during its storage and usage,4 kinds of preservatives methylparaben,my-cin,sodium diacetate,and potassium sorbate were added to the nutrient components of bait for protect of tus-sah silkworm from Katydids,respectively.The orthogonal experiments were adopted to investigate the factors of preservative type and concentration,moisture content,sugar content and preserve time on the preservative effect under both semi-sealed condition and un-sealed ones.Single factor experiments were taken to the opti-mization of main factors.The results showed that factors affecting the preservative effect follow the consequence of the time,preservative concentration,preservatives,moisture content,and sugar.Best preservative effects could be achieved under the conditions of diacetate sodium,moisture,and sugar with a content of 0.36% and 16%,10%,respectively.