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类别 Category:sequestrant, texturizer, acidity regulators
美国 US/欧盟 EU/ fda / jecfa / fema / Flavis / 文献 Scholar /专利 Patent :
物理性质 Physical Properties:
| 出现 Appearance: | 白粉末（est） white powder (est) |
| 化验 Assay: | 85.00至100.00 85.00 to 100.00
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| 食品化学品法典列表 Food Chemicals Codex Listed: | No |
| 闪点 Flash Point: | 32.00 °F. tcc TCC ( 0.00 °C. ) (est)
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| logp（o / w） logP (o/w): | -4.691（est） -4.691 (est) |
| 溶于 Soluble in: |
| | 水 water, 1e + 006 mg / l @ 25°c（est） 1e+006 mg/L @ 25 °C (est) |
| 不溶于 Insoluble in: |
| | alcohol |
感官特性 Organoleptic Properties:
| 来自其他 的气味和/或风味描述（如果找到）。 Odor and/or flavor descriptions from others (if found). |
化妆品信息 Cosmetic Information:
供应商 Suppliers:
安全信息 Safety Information:
| 首选sds SDS : 视图 View |
| |
| 危害识别 Hazards identification |
| |
| 物质或混合物的分类 Classification of the substance or mixture |
| 根据29 cfr 1910（osha hcs）进行ghs分类 GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) |
| 没有找到。 None found. |
| ghs标签元素 GHS Label elements, 包括预防性声明 including precautionary statements |
| |
| 象形图 Pictogram | |
| |
| 危险说明 Hazard statement(s) |
| 没有找到。 None found. |
| 防范说明 Precautionary statement(s) |
| 没有找到。 None found. |
| 口服/肠胃外毒性 Oral/Parenteral Toxicity: |
口鼠 口服 oral-rat LD50 3120 mg/kg kg
行为的 BEHAVIORAL: 昏迷 COMA
行为的 BEHAVIORAL: 嗜睡（一般抑郁活动） SOMNOLENCE (GENERAL DEPRESSED ACTIVITY)
国民 National 技术 Technical 信息 Information 服务 Service. 卷 Vol. OTS0545589
腹腔内小鼠 int强奸 raperitoneal-mouse LD50 700 mg/kg kg
KIDNEY, 输尿管 URETER, 和膀胱 AND BLADDER: "肾小管改变（包括急性肾衰竭） CHANGES IN TUBULES (INCLUDING ACUTE RENAL FAILURE, 急性 ACUTE 管状的 TUBULAR 坏死 NEcro CROSIS)"
批判 Revue d'流行病学 Epidemiologie, 大众社会医学杂志。卷10 Medecine Sociale et Sante Publique. Vol. 10, pg。 391 Pg. 391, 1962.
静脉老鼠 intravenous-mouse LD50 71 mg/kg kg
Arzneimittel-Forschung. 药品 Drug 研究 Research. 卷 Vol. 7, pg。 445 Pg. 445, 1957.
老鼠 口服 oral-mouse LD50 3100 mg/kg kg
行为的 BEHAVIORAL: 嗜睡（一般抑郁活动） SOMNOLENCE (GENERAL DEPRESSED ACTIVITY)
行为的 BEHAVIORAL: 抽搐或对癫痫发作阈值的影响 CONVULSIONS OR EFFECT ON SEIZURE THRESHOLD
周围橙花和感觉 PERIPHERAL NERVE AND SENSATION: 松弛 FLACCID 麻痹 PARALYSIS 没有 WITHOUT 麻醉 ANESTHESIA (通常 USUALLY 橙花肌肉 N欧洲联盟 EUROMUSCULAR 堵塞 BLOCKAGE)
吉吉安娜 Gigiena i 萨尼塔利亚 Sanitariya. For 英语 English 翻译 translation, 见hysaav。卷38（9） see HYSAAV. Vol. 38(9), pg。 19 Pg. 19, 1973.
腹膜内大鼠 int强奸 raperitoneal-rat LD50 525 mg/kg kg
行为的 BEHAVIORAL: EXCITEMENT
日志 Journal of 药理 Pharmacology and 实验性的 Experimental 疗法 The强奸 rapeutics. 卷 Vol. 108, pg。 117 Pg. 117, 1953.
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| 皮肤毒性 Dermal Toxicity: |
皮肤兔子 skin 皮-rabbit LD50 > 4640 mg/kg kg
LUNGS, 胸部 THORAX, 或呼吸 OR RESPIRATION: 呼吸困难 DYSPNEA
行为的 BEHAVIORAL: 嗜睡（一般抑郁活动） SOMNOLENCE (GENERAL DEPRESSED ACTIVITY)
国民 National 技术 Technical 信息 Information 服务 Service. 卷 Vol. OTS0571941
皮下几内亚 subcutaneous-guinea 猪 pig LD50 750 mg/kg kg
Vestnik leningradskogo 列宁格勒 Leningradskogo 大学 Universiteta, biologiya。列宁格勒大学学报 Biologiya. Journal of Leningrad University, 生物学。卷（3） Biology. Vol. (3), pg。 97 Pg. 97, 1984.
皮下老鼠 subcutaneous-mouse LD50 900 mg/kg kg
Arzneimittel-Forschung. 药品 Drug 研究 Research. 卷 Vol. 7, pg。 445 Pg. 445, 1957.
皮下大鼠 subcutaneous-rat LD50 2060 mg/kg kg
Vestnik leningradskogo 列宁格勒 Leningradskogo 大学 Universiteta, biologiya。列宁格勒大学学报 Biologiya. Journal of Leningrad University, 生物学。卷（3） Biology. Vol. (3), pg。 97 Pg. 97, 1984.
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| 吸入毒性 Inhalation Toxicity: |
|
未定 Not determined
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使用安全信息 Safety in Use Information:
| 类别 Category: | | sequestrant, texturizer, acidity regulators |
| 推荐的三聚磷酸钠的使用水平不超过 Recommendation for sodium tripolyphosphate usage levels up to: | | | 不用于香水。 not for fragrance use.
|
| |
| 推荐的三聚磷酸钠风味剂的使用水平最高为 Recommendation for sodium tripolyphosphate flavor usage levels up to: |
| | 不用于调味料。 not for flavor use.
|
安全参考 Safety references:
参考资料 References:
| | 磷酸[氧化（膦酰氧基）磷酰基]五钠 pentasodium [oxido(phosphonatooxy)phosphoryl] phosphate |
| NIST化学网络书籍 NIST Chemistry WebBook: | 搜索INCHI |
| 加拿大国内分公司。清单 Canada Domestic Sub. List: | 7758-29-4 |
| pubchem（cid） Pubchem (cid): | 24455 |
| pubchem（sid） Pubchem (sid): | 134989992 |
其他资料 Other Information:
| （iupac） (IUPAC): | 元素的原子量2009 Atomic Weights of the Elements 2009 |
| （iupac） (IUPAC): | 元素的原子量2009（pdf） Atomic Weights of the Elements 2009 (pdf) |
| 影片 Videos: | 元素周期表 The Periodic Table of Videos |
| RBC : | 本网站使用的原子量 Atomic Weights use for this web site |
| （iupac） (IUPAC): | 元素周期表 Periodic Table of the Elements |
| 食品中添加的fda物质（以前为af） FDA Substances Added to Food (formerly EAFUS): | 视图 View |
| 用于食品接触物质的fda间接添加剂 FDA Indirect Additives used in Food Contact Substances: | 视图 View |
| hmdb（人类代谢组数据库） HMDB (The Human Metabolome Database): | 搜索 Search |
| 食物 FooDB: | FDB013384 |
| fda食品添加剂状况清单 FDA Listing of Food Additive Status: | 视图 View |
| 雾度图 Haz-Map: | 视图 View |
| 家庭用品 Household Products: | 搜索 Search |
| 化学蜘蛛 ChemSpider: | 视图 View |
| 维基百科 Wikipedia: | 视图 View |
| rsc学习化学 RSC Learn Chemistry: | 视图 View |
配方/制剂 Formulations/Preparations:
＆bull;等级 •grades: 粉末状粒状 powdered & granular, FCC食品化学品法典。 fcc food chemicals codex.
＆bull;沐浴盐 •a bath salt: 乙氧基化月桂醇的三乙醇胺盐9.0％ triethanolamine salt of ethoxylated lauryl alcohol 9.0%, 月桂基硫酸铵2.0％ lauryl ammonium sulfate 2.0%, 椰子油或菜子油脂肪酸二乙醇酰胺1.0％ diethanolamides of coconut or rape oil fatty acids 1.0%, 乙氧基化羊毛脂0.500％ ethoxylated lanolin 0.500%, 乙醇2.0％ ethyl alcohol 2.0%, 三聚磷酸五钠10.0％ pentasodium tripolyphosphate 10.0%, 氯化钠42.8％ sodium chloride 42.8%, 酒石酸13.0％ tartaric acid 13.0%, 无水硫酸钠19.299％ anhydrous sodium sulfate 19.299%, 香水0.4％ fragrance 0.4%, 和染料0.001％。 and dye 0.001%.
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潜在搅拌机 Potential Blenders and core 组件 components note
潜在用途 Potential Uses:
| | 缓冲剂 buffering agents |
| | 螯合剂 chelating agents |
存在（自然 Occurrence (nature, food, 其他） other): note
| | 自然界中找不到 not found in nature |
同义词 Synonyms:
| | 磷酸[氧化（膦酰氧基）磷酰基]五钠 pentasodium [oxido(phosphonatooxy)phosphoryl] phosphate | | | pentasodium triphosphate | | | penta三聚磷酸钠 SODIUM TRIPOLY PHOSPHATE | | | sodium phosphate (Na5P3O10) | | | sodium triphosphate | | | sodium tripoly phosphate | | | 三聚磷酸钠 SODIUM TRIPOLY PHOSPHATE | | | 三聚磷酸钠 SODIUM TRIPOLY PHOSPHATE (food 年级 grade) | | | 三聚磷酸sodiumtripolyphosphate | | | 三磷 tri磷光的 phosphoric acid pentasodium 盐 salt | | | 三磷酸钠盐（1 triphosphoric acid sodium salt (1:5) | | | 三磷 tri磷光的 phosphoric acid, pentasodium 盐 salt | | | tripolyphosphate |
文章 Articles:
| 已发布 PubMed:暴露于sds和stp引起的唾液薄膜的结构和成分变化。 Structural and compositional changes in the salivary pellicle induced upon exposure to SDS and STP. |
| 已发布 PubMed:制备 Preparation, 花生素花生素的磷酸修饰花生蛋白的表征及理化性质 characterisation and physicochemical properties of the phosphate modified peanut protein obtained from Arachin Conarachin L. |
| 已发布 PubMed:乳链菌肽抑制火腿中乳酸菌的生长 Growth inhibition of lactic acid bacteria in ham by nisin: 一种模型方法。 a model approach. |
| 已发布 PubMed:载有百草枯除草剂的壳聚糖/三聚磷酸盐纳米颗粒 Chitosan/tripolyphosphate nanoparticles loaded with paraquat herbicide: 环保的杂草控制替代品。 an environmentally safer alternative for weed control. |
| 已发布 PubMed:化葡萄糖氧化酶的制备及其在提高商品小麦粉制面包质量中的应用。 Preparation of immobilized glucose oxidase and its application in improving breadmaking quality of commercial wheat flour. |
| 已发布 PubMed:改性稻米淀粉可生物降解薄膜的性能和特性。 Properties and characteristics of dual-modified rice starch based biodegradable films. |
| 已发布 PubMed:壳聚糖-tpp微球作为白藜芦醇载体的制备。 Preparation of chitosan-TPP microspheres as resveratrol carriers. |
| 已发布 PubMed:封装的磷酸盐可减少生肉和熟肉存储过程中鸡肉和牛肉碎中脂质的氧化，对颜色有一定影响 Encapsulated phosphates reduce lipid oxidation in both ground chicken and ground beef during raw and cooked meat storage with some influence on color, ph pH, 和烹饪损失。 and cooking loss. |
| 已发布 PubMed:速冻过程中聚葡萄糖对thread鱼鱼糜理化特性的影响 Effect of polydextrose on physicochemical properties of threadfin bream (Nemipterus spp) surimi during frozen storage. |
| 已发布 PubMed:交联对木薯淀粉理化特性的影响及其在汤品中的应用 Effect of cross-linking on physicochemical properties of tapioca starch and its application in soup product. |
| 已发布 PubMed:壳聚糖和蜂蜡制成的多层和复合可食用薄膜的特性分析。 Characterization of multilayered and composite edible films from chitosan and beeswax. |
| 已发布 PubMed:在可涂抹干酪的生产中使用具有不同线性长度的聚磷酸钠。 Use of sodium polyphosphates with different linear lengths in the production of spreadable processed cheese. |
| 已发布 PubMed:独角兽皮夹克的磷酸化明胶的特性和胶凝特性。 Characteristics and gelling property of phosphorylated gelatin from the skin of unicorn leatherjacket. |
| 已发布 PubMed:腌制和包装对自冻肉鸡胸脯肉质地特性的影响。 Marination and packaging impact on textural properties of home-frozen broiler breast fillets. |
| 已发布 PubMed:烤和增湿对剔除牛牛肉食用品质的影响 Effects of hot boning and moisture enhancement on the eating quality of cull cow beef. |
| 已发布 PubMed:锌对黄条纹磷酸化蛋白分离物胶凝特性的影响 Effect of zinc sulphate on gelling properties of phosphorylated protein isolate from yellow stripe trevally. |
| 已发布 PubMed:通过在地面火鸡中掺入胶囊化的三聚磷酸钠来减少脂质氧化。 Reduction in lipid oxidation by incorporation of encapsulated sodium tripolyphosphate in ground turkey. |
| 已发布 PubMed:方式和化学嫩化剂对大肠杆菌o157存活的影响 Effects of cooking methods and chemical tenderizers on survival of Escherichia coli O157:h7在碎牛肉馅饼中。 H7 in ground beef patties. |
| 已发布 PubMed:商业条件下白条带的出现及其对肉鸡胸肉质量的影响。 Occurrence of white striping under commercial conditions and its impact on breast meat quality in broiler chickens. |
| 已发布 PubMed: 牛cha子果实提取物牛蒡子亚种。 majus水果提取物牛蒡子提取物牛蒡majus水果提取物牛子牛果 fruit子果实提取物提取物 |
| 已发布 PubMed:减少猪肉钠肉饼的品质保存 Quality preservation of reduced sodium pork patties: 抗氧化剂对颜色和脂质稳定性的影响。 effects of antioxidants on colour and lipid stability. |
| 已发布 PubMed:消费者控制虾中歐洲海濱草和李斯特菌种类的方法。 Consumer method to control Salmonella and Listeria species in shrimp. |
| 已发布 PubMed:用于脑部递送的表面处理过的甲氨蝶呤负载纳米凝胶的制备和优化。 Preparation and optimization of surface-treated methotrexate-loaded nanogels intended for brain delivery. |
| 已发布 PubMed:乳化盐对马苏里拉干酪加工后理化性质的影响 Effect of emulsifying salts on the physicochemical properties of processed cheese made from Mozzarella. |
| 已发布 PubMed:影响 Effect of the type of 乳化的 emulsifying 盐 salt on 微观结构 microstructure and 流变的 rheological 属性 properties of "requeijão requeijão cremoso cremoso" 处理 处理 processed 起司 cheese 点差 传播 spreads. |
| 已发布 PubMed:减少未煮熟的歐洲海濱草污染的抗菌剂 Antimicrobials for reduction of Salmonella contamination in uncooked, 表面褐色面包屑鸡肉产品。 surface-browned breaded chicken products. |
| 已发布 PubMed:加入糯米粉的调味牛肉馅饼的理化和感官特性。 Physicochemical and organoleptic characteristics of seasoned beef patties with added glutinous rice flour. |
| 已发布 PubMed:梅干产品可代替鸡肉腌料中的磷酸盐。 Dried plum products as a substitute for phosphate in chicken marinade. |
| 已发布 PubMed:辛酸活性 Activity of caprylic acid, carvacrol, ε-聚赖氨酸及其在未就餐表面褐变中抗歐洲海濱草的组合 ε-polylysine and their combinations against Salmonella in not-ready-to-eat surface-browned, 冷冻的 frozen, 面包屑的鸡肉产品。 breaded chicken products. |
| 已发布 PubMed:氯化钠浓度影响产量 Sodium chloride concentration affects yield, quality, 真空腌制的肉鸡胸肉片的感官接受度。 and sensory acceptability of vacuum-tumbled marinated broiler breast fillets. |
| 已发布 PubMed:腌制肉鸡胸肉的消费者可接受性和感官特性的优化。 Optimization of consumer acceptability and sensory characteristics for marinated broiler breast meat. |
| 已发布 PubMed:在冷藏牛肉中添加氯化钠和三磷酸钠对脂肪氧化产物的影响。 The effect of an addition of sodium chloride and sodium triphosphate on fat oxidation products in cold stored beef. |
| 已发布 PubMed:柠檬酸钠加双乙酸钠或缓冲醋对增强牛肉牛蒡op的品质特性的影响。 Effect of sodium citrate plus sodium diacetate or buffered vinegar on quality attributes of enhanced beef top sirloins. |
| 已发布 PubMed:β-葡聚糖在高压加工的鸡胸肉中作为部分盐替代品的用途。 The use of β-glucan as a partial salt replacer in high pressure processed chicken breast meat. |
| 已发布 PubMed:添加常规添加剂和乳清蛋白的效果集中在技术参数上 Effect of the addition of conventional additives and whey proteins concentrates on technological parameters, 理化性质 physicochemical properties, 慢炖牛肉的微观结构和感官属性。 microstructure and sensory attributes of sous vide cooked beef muscles. |
| 已发布 PubMed:替代盐对肉鸡胸肉产量的影响 Effect of alternative salt use on broiler breast meat yields, 压痛 tenderness, flavor, 和钠浓度。 and sodium concentration. |
| 已发布 PubMed: 磷酸盐添加剂对加工的鸡渗出液的ph pH值和弯曲杆菌存活的影响 |
| 已发布 PubMed:三聚磷酸钠 SODIUM TRIPOLY PHOSPHATE: 具有固有的体外抗念珠菌活性的赋形剂。 an excipient with intrinsic in vitro anti-Candida activity. |
| 已发布 PubMed:食品添加剂在牙釉质和牙本质中改性橙汁的潜在腐蚀性的体外评估。 In vitro evaluation of the erosive potential of orange juice modified by food additives in enamel and dentine. |
| 已发布 PubMed:制备 Preparation, 特点 characteristics, 谷胱甘肽纳米颗粒的稳定性和稳定性 and stability of glutathione-loaded nanoparticles. |
| 已发布 PubMed:大肠杆菌o157的存活 Survival of Escherichia coli O157:含抗菌剂的肉制品盐水中的h7。 H7 in meat product brines containing antimicrobials. |
| 已发布 PubMed:志贺毒素产o157的灭活 Inactivation of Shiga toxin-producing O157:h7和非o157 H7 and non-O157:注入盐水的h7志贺毒素生产大肠杆菌 H7 Shiga toxin-producing Escherichia coli in brine-injected, 气烤牛排。 gas-grilled steaks. |
| 已发布 PubMed:翻滚和三聚磷酸钠对多恩氏蛋白质的影响。 The effects of tumbling and sodium tripolyphosphate on the proteins of döner. |
| 已发布 PubMed:鱼皮明胶抗菌涂层对新鲜白虾（南美白旱金莲/金莲花）的品质和保质期的影响。 Effects of antimicrobial coating from catfish skin gelatin on quality and shelf life of fresh white shrimp (Penaeus vannamei). |
| 已发布 PubMed:灭活大肠杆菌o157 Inactivation of Escherichia coli O157:通过在不同温度下设置的各种烹饪用具进行锅烤或烘烤，以在水分增强的非完整牛肉中加入h7。 H7 in moisture-enhanced nonintact beef by pan-broiling or roasting with various cooking appliances set at different temperatures. |
| 已发布 PubMed:酸热灭活 Thermal inactivation of acid, 冷 cold, 热 heat, 饥饿 starvation, 适应干旱压力的大肠杆菌o157 and desiccation stress-adapted Escherichia coli O157:h7增强水分的完整牛肉。 H7 in moisture-enhanced nonintact beef. |
| 已发布 PubMed:柠檬酸钠加双乙酸钠加醋对大肠杆菌o157的影响 Effects of sodium citrate plus sodium diacetate and buffered vinegar on Escherichia coli O157:注入盐水的牛肉中含有h7和精神营养细菌。 H7 and psychrotrophic bacteria in brine-injected beef. |
| 已发布 PubMed:体成熟度和专用盐会影响预混料 Carcass maturity and dicationic salts affect preblended, 低脂 low-fat, 低钠重组牛肉。 low-sodium restructured beef. |
| 已发布 PubMed:抗坏血酸诱导的三聚磷酸钠掺杂的锰掺杂的zns量子点的室温磷光增强 Ascorbic acid induced enhancement of room temperature phosphorescence of sodium tripolyphosphate-capped Mn-Doped ZnS quantum dots: 机理和生物探针应用。 mechanism and bioprobe applications. |
| 已发布 PubMed:盐成分和抗菌剂对大肠杆菌o157热破坏影响的评估 Evaluation of brining ingredients and antimicrobials for effects on thermal destruction of Escherichia coli O157:肉模型系统中的h7。 H7 in a meat model system. |
| 已发布 PubMed:磷酸盐类型会影响注入的fill鱼鱼片的质量。 Phosphate type affects the quality of injected catfish fillets. |
| 已发布 PubMed:酪蛋白肽化 Casein peptization, 功能特性 functional properties, 以及使用不同乳化盐制成的加工奶酪酱的感官接受度。 and sensory acceptance of processed cheese spreads made with different emulsifying salts. |
| 已发布 PubMed:磷酸盐处理对微生物的影响 Effect of phosphate treatments on microbiological, 冷藏期间用汤姆酱腌制的废母鸡肌肉的理化变化。 physicochemical changes of spent hen muscle marinated with Tom Yum paste during chilled storage. |
| 已发布 PubMed:乳酸钠的作用 The effect of sodium lactate, 乳酸potassium lactate, 角叉菜胶 carrageenan, 浓缩乳清蛋白 whey protein concentrate, 酵母提取物和真菌蛋白酶对牛卡盘肌肉的烹饪产量和嫩度的影响。 yeast extract and fungal proteinases on the cook yield and tenderness of bovine chuck muscles. |
| 已发布 PubMed:注射顺序对氯化钙和三聚磷酸钠控制未固化粉红缺陷的功效的影响 Injection order effects on efficacy of calcium chloride and sodium tripolyphosphate in controlling the pink color defect in uncured, 完整的火鸡胸肉。 intact turkey breast. |
| 已发布 PubMed:改良后的滚滚腌制策略，可改善正常和浅色肉鸡胸肉的色泽和保水能力。 Postrigor tumble marination strategies for improving color and water-holding capacity in normal and pale broiler breast fillets. |
| 已发布 PubMed:灭活大肠杆菌o157 Inactivation of Escherichia coli O157:用锅烤煮的不同厚度的完整牛肉中的h7 H7 in nonintact beefsteaks of different thicknesses cooked by pan broiling, 双锅烤 double pan broiling, 或使用五种类型的烹饪用具进行烘焙。 or roasting by using five types of cooking appliances. |
| 已发布 PubMed:壳聚糖/锂蒙脱土纳米复合材料的流变行为和药物传递特性。 The rheological behaviour and drug-delivery property of chitosan/rectorite nanocomposites. |
| 已发布 PubMed:鲜肉注射盐水中0.1％氢氧化铵替代三聚磷酸钠的评估。 Evaluation of 0.1% ammonium hydroxide to replace sodium tripolyphosphate in fresh meat injection brines. |
| 已发布 PubMed:还原剂和螯合剂防止鱼血红蛋白催化脂质氧化的能力。 Capacity of reductants and chelators to prevent lipid oxidation catalyzed by fish hemoglobin. |
| 已发布 PubMed:脂质模型体系中螯合剂和香料衍生的抗氧化剂对肌红蛋白氧化的影响 Effect of chelating agents and spice-derived antioxidants on myoglobin oxidation in a lipid-free model system. |
| 已发布 PubMed:抗氧化剂系统，用于保存超级大米中的维生素a。 Antioxidant system for the preservation of vitamin A in Ultra Rice. |
| 已发布 PubMed:共轭亚油酸作用 Effects of conjugated linoleic acid, 盐 salt, 和三聚磷酸钠在物理上 and sodium tripolyphosphate on physical, 感官 Organoleptics, 牛里脊肉的颜色和工具颜色特征。 and instrumental color characteristics of beef striploins. |
| 已发布 PubMed:颗粒大小和多磷酸盐在预防狗牙结石堆积方面的作用。 Effect of pellet food size and polyphosphates in preventing calculus accumulation in dogs. |
| 已发布 PubMed:空气和浸泡冷却对腌制肉鸡胸肉的肉品质和保质期的比较。 Comparison of air and immersion chilling on meat quality and shelf life of marinated broiler breast fillets. |
| 已发布 PubMed:牛奶矿物质-高亲和力铁结合的抗氧化机理。 Antioxidant mechanism of milk mineral-high-affinity iron binding. |
| 已发布 PubMed:评价各种注入的冷冻保护成分在冷冻红鳕肌肉中的冻融稳定性和质地改善特性。 Evaluation of various infused cryoprotective ingredients for their freeze-thaw stabilizing and texture improving properties in frozen red hake muscle. |
| 已发布 PubMed: 荆棘射线（raja clavata clavata）制成的鱼糜的质量变化 , l。 1758）。 L. 1758) during frozen storage. |
| 已发布 PubMed:磷酸盐可灭活钙依赖性乳酸菌噬菌体。 Inactivation of calcium-dependent lactic acid bacteria phages by phosphates. |
| 已发布 PubMed:通过肠球蛋白as-48和化学防腐剂对金黄熊果产生杀菌协同作用。 Bactericidal synergism through enterocin AS-48 and chemical preservatives against Staphylococcus aureus. |
| 已发布 PubMed:葵花胶和磷酸盐对产量的影响 Effect of crude malva nut gum and phosphate on yield, 质地 texture, 颜色 color, 和乳化鸡肉糊的微观结构。 and microstructure of emulsified chicken meat batter. |
| 已发布 PubMed:腌制火鸡胸肉，以控制单核细胞增生李斯特菌的生长并改善熟食面包的肉质。 Marination of turkey breast fillets to control the growth of Listeria monocytogenes and improve meat quality in deli loaves. |
| 已发布 PubMed:模型系统中的肌红蛋白氧化受非血红素铁和铁螯合剂的影响。 Myoglobin oxidation in a model system as affected by nonheme iron and iron chelating agents. |
| 已发布 PubMed:一氧化碳和高氧气调包装和磷酸盐的增强作用 Effect of carbon monoxide and high oxygen modified atmosphere packaging and phosphate enhanced, 准备好了的猪排。 case-ready pork chops. |
| 已发布 PubMed:注射牛肉中乳酸颜色稳定的机理。 Mechanism for lactate-color stabilization in injection-enhanced beef. |
| 已发布 PubMed:用盐增强的效果 The effect of enhancement with salt, 磷酸盐和乳蛋白对猪里脊肉的物理和感觉特性。 phosphate and milk proteins on the physical and sensory properties of pork loin. |
| 已发布 PubMed:肠毒素as-48联合外膜通透治疗对大肠杆菌o157的协同作用 Synergistic effect of enterocin AS-48 in combination with outer membrane permeabilizing treatments against Escherichia coli O157:h7。 H7. |
| 已发布 PubMed:磷酸盐对从食品和食品加工厂分离的霉菌的抑制活性。 Inhibitory activity of phosphates on molds isolated from foods and food processing plants. |
| 已发布 PubMed:蜂蜜可以抑制即食牛肉饼中的脂质氧化。 Honey inhibits lipid oxidation in ready-to-eat ground beef patties. |
| 已发布 PubMed:通过酸溶解过程防止从鲱鱼（（豆）鱼片中回收功能蛋白时脂质氧化。 Preventing lipid oxidation during recovery of functional proteins from herring (Clupea harengus) fillets by an acid solubilization process. |
| 已发布 PubMed:常用增强液对猪腰部弓形虫组织囊肿活力的影响 Effect of commonly used enhancement solutions on the viability of Toxoplasma gondii tissue cysts in pork loin. |
| 已发布 PubMed:抗菌剂 Antimicrobial 活动 activity of 肠毒素 enterocin EJ97 反对 against '芽孢杆菌 Bacillus 大环氧化物 macroides/芽孢杆菌 Bacillus 马可卡努斯 maroccanus' 隔离的 隔离 isolated from 夏南瓜 zucchini 菜泥 purée. |
| 已发布 PubMed:使用大豆和高粱粗粒组合制备的营养粥的营养和感官评估。 Nutritional and sensory evaluation of nutritious porridge prepared using combinations of soy and sorghum grits. |
| 已发布 PubMed:将生的鸡胸肉的原位诱导条件与变粉有关。 Relating induced in situ conditions of raw chicken breast meat to pinking. |
| 已发布 PubMed:鳕鱼制鱼糜中omega-3脂肪酸掺入和稳定 Incorporation and stabilization of omega-3 fatty acids in surimi made from cod, 加达斯·摩尔瓦 Gadus morhua. |
| 已发布 PubMed:牛奶矿物质的抗氧化作用Comparison of antioxidant effects of milk mineral, 生猪肉和熟猪肉中的丁基化羟基甲苯和三聚磷酸钠。 butylated hydroxytoluene and sodium tripolyphosphate in raw and cooked ground pork. |
| 已发布 PubMed:肠球菌球菌ej97产生的肠球菌ej97抑制单核细胞增生李斯特菌。 Inhibition of Listeria monocytogenes by enterocin EJ97 produced by Enterococcus faecalis EJ97. |
| 已发布 PubMed:消费者对牛肉的态度和增强牛肉的可接受性。 Consumer attitudes towards beef and acceptability of enhanced beef. |
| 已发布 PubMed:持水量对油炸汉堡包中杂环胺形成的影响 Effect of high water-holding capacity on the formation of heterocyclic amines in fried beefburgers. |
| 已发布 PubMed:鸡胸肉在模拟粉红缺陷期间诱导的颜色变化的效果评估。 Evaluation of induced color changes in chicken breast meat during simulation of pink color defect. |
| 已发布 PubMed:转谷氨酰胺酶修饰的大豆和牛奶蛋白即使降低了磷酸盐含量，也能改善鸡肉的质地。 Soybean and milk proteins modified by transglutaminase improves chicken sausage texture even at reduced levels of phosphate. |
| 已发布 PubMed:盐和磷酸盐溶液预处理的冷冻鸡胸肉的质地和微结构特性。 Texture and microstructure properties of frozen chicken breasts pretreated with salt and phosphate solutions. |
| 已发布 PubMed:野牛半膜的适口性和盐渍化的影响。 Palatability of bison semimembranosus and effects of marination. |
| 已发布 PubMed:肉鸡胸肉颜色变化对腌制和熟肉品质的影响。 Effects of raw broiler breast meat color variation on marination and cooked meat quality. |
| 已发布 PubMed:肉鸡胸肉的腌制性能。 Marination performance of pale broiler breast meat. |
| 已发布 PubMed:与普通食品添加剂相比，白藜芦醇的抗氧化活性。 Antioxidant activity of resveratrol compared with common food additives. |
| 已发布 PubMed:无骨制成的扇贝的消费者偏好优化 Consumer preference optimization of scallopini made from boneless, 去皮的鸡大腿。 skinless chicken thighs. |
| 已发布 PubMed:镁和其他二价氯化物盐改善加工肉中肌肉蛋白质的功能 Improvement of muscle protein functionality in processed meats by magnesium and other divalent chloride salts. |
| 已发布 PubMed:处理和电刺激对冷冻后肉鸡品质的影响 Effect of polyphosphate treatment and electrical stimulation on postchill changes in quality of broiler breast meat. |
| 已发布 PubMed:乳酸钠/三聚磷酸钠组合对好氧板数的影响 Sodium Lactate/Sodium Tripolyphosphate Combination Effects on Aerobic Plate Counts, 新鲜猪肉的纵肌的酸碱度和颜色。 pH and Color of Fresh Pork Longissimus Muscle. |
| 已发布 PubMed:植酸钠的作用 Effect of sodium phytate, 焦磷酸钠和三聚磷酸钠对重组牛肉理化特性的影响。 sodium pyrophosphate and sodium tripolyphosphate on physico-chemical characteristics of restructured beef. |
| 已发布 PubMed:蒸煮灭菌的乳制饮料在储存过程中的理化性质发生变化。 Changes in physicochemical properties of retort-sterilized dairy beverages during storage. |
| 已发布 PubMed:速冻虾重量测定方法的合作前研究。 A precollaborative study of weight determination methods for quick frozen shrimp. |
| 已发布 PubMed:后老化和三聚磷酸钠对水分结合性能的影响 Effect of postchill aging and sodium tripolyphosphate on moisture binding properties, 颜色 color, 和鸡胸肉的warner-bratzler剪切值。 and Warner-Bratzler shear values of chicken breast meat. |
| 已发布 PubMed:铅提取 Extraction of lead, 酸性和碱性食品物质从蜡餐具上釉装饰中获得的镉和锌。 cadmium and zinc from overglaze decorations on ceramic dinnerware by acidic and basic food substances. |
| 已发布 PubMed:冷却前的宰后时间和温度对火鸡胸肌保水能力和质地的影响 Effects of post-mortem time before chilling and chilling temperatures on water-holding capacity and texture of turkey breast muscle. |
| 已发布 PubMed:氢氧化钠和三聚磷酸钠对重组牛肉卷的粘合强度和感官特性的影响。 Sodium hydroxide and sodium tripolyphosphate effects on bind strength and sensory characteristics of restructured beef rolls. |
| 已发布 PubMed:时间和多磷酸盐对鸡肉胸脯肉品质的影响。 Effect of stunning time and polyphosphates on quality of cooked chicken breast meat. |
| 已发布 PubMed:真空包装熟肉上单核细胞增生李斯特菌的生长 Growth of Listeria monocytogenes on vacuum-packed cooked meats: ph的影响 effects of pH, aw, 亚硝酸盐和抗坏血酸。 nitrite and ascorbate. |
| 已发布 PubMed:肌纤维类型和三聚磷酸对猪盐溶性蛋白质聚集的影响的动力学研究。 Kinetic studies of the effect of muscle fiber type and tripolyphosphate on the aggregation of porcine salt-soluble proteins. |
| 已发布 PubMed:煮熟的猪肉末肌肽的抗氧化活性。 Antioxidant activity of carnosine in cooked ground pork. |
| 已发布 PubMed:快速顶空气相色谱法评估熟鸡肉的氧化稳定性。 Rapid headspace gas chromatographic method for assessment of oxidative stability of cooked chicken meat. |
| 已发布 PubMed:[冷冻鱼肉块的制备及其储藏期间的评估]。 [Preparation of frozen blocks of fish flesh and its evaluation during storage]. |
| 已发布 PubMed:肉毒梭菌在培养基和过程干酪传播中是一种生长和毒素产生。 Clostridium botulinum type A growth and toxin production in media and process cheese spread. |
| 已发布 PubMed:影响 过程中莫拉氏杆菌-醋酸杆菌细胞失活的因素。 Factors affecting inactivation of Moraxella-Acinetobacter cells in an irradiation process. |
| 已发布 PubMed: 三聚磷酸钠和柠檬酸对荆棘射线（raja clavata clavata l。）保质期的影响。 |
| 已发布 PubMed:磷酸盐化合物对某些真菌的影响及其对新鲜樱桃（李樱桃）的防腐作用 Influence of phosphate compounds on certain fungi and their preservative effects on fresh cherry fruit (Prunus cerasus, l。）。 L.). |
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在食品工业中用作水分控制剂 Employed in the food industry as a moisture control agent, sequestrant, 变形剂 texturiser, 增稠剂 thickener, 乳化剂 emulsifier, 稳定剂 stabiliser, 抗氧化剂和PH控制剂 antioxidant and pH control agent
pppi是含有三个磷酸基的盐或酸; ;三磷酸 PPPi is a salt or acid that contains three phosphate groups ; ; Triphosphoric acid, 还有三聚磷酸 also tripolyphosphoric acid, 公式为h5p3o10 with formula H5P3O10, 是磷酸缩合形式。在多磷酸中 is a condensed form of phosphoric acid.In polyphosphoric acids, 这是焦磷酸之后的下一个 it is the next after pyrophosphoric acid, h4p2o7 H4P2O7, 诸如atp（三磷酸腺苷）的化合物是三磷酸酯。 ;吸收前将多磷酸盐在肠道中水解成较小的单元（正磷酸盐） also called diphosphoric acid.Compounds such as ATP (adenosine triphosphate) are esters of triphosphoric acid.; ; Polyphosphates are hydrolyzed into smaller units (orthophosphates) in the gut before absorption, 这可能会导致代谢性酸中毒。多磷酸盐的急性毒性较低，因为口服后最低的ld50> 1 which may induce a metabolic acidosis. The acute toxicity of polyphosphonates is low as the lowest LD50 after oral administration is > 1,与使用重组vegf125产生的相比，formononetin产生更大的毛细管芽面积。在存在formonectin的情况下，腐殖酸细胞增殖和迁移也比vegf125大。划痕受伤的融合果壳的蛋白质印迹分析表明，formononetin诱导细胞外信号调节激酶（erk）的磷酸化，并轻微抑制p38丝裂原活化蛋白激酶（mapk）的磷酸化。 erk抑制剂pd98059和p38抑制剂sb203580抑制了formononetin介导的egr-1的持续活化。 pd98059抑制formononetin诱导的内皮细胞增生和修复划伤的小管 000 mg/kg body weight.Polyphosphates are moderately irritating to skin and mucous membrane because of their alkalinity.; ; No mutagenic potential was observed when TTP was tested in a Salmonella/microsome assay (Ames test) and in a chromosomal aberration assay in vitro using a Chinese hamster fibroblast cell line (Ishidate et al. 1984). Tetrasodium pyrophosphate was not mutagenic in an in vitro assay using S. cerevisiae strains and S. typhimurium strains with and without the addition of mammalian metabolic activation preparations (IPCS 1982).; ; Reproduction studies in three generations of rats on diets with 0.5% TTP were performed. TTP had no effects on fertility or litter size, 或后代的生长或生存（hodge 1964）。四聚体 or on growth or survival on offspring (Hodge 1964). Tetrasodi
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