preservative

简明释义

英[prɪˈzɜːvətɪv]美[prɪˈzɜːrvətɪv]

n. 防腐剂，保护剂

adj. 保护的，保存的

复 数 p r e s e r v a t i v e s

英英释义

单词用法

同义词

反义词

例句

1.Salt is a preservative for meat.

盐是肉类的防腐剂。

2.The treatment was found to have a negligible preservative effect.

已发现这种处理法只有很小的防腐作用。

3.Can samples with preservative be tested?

含防腐剂的样品可以测试吗？

4.It is used as a preservative in certain acid food products.

在某些酸性食物制品中它被使用作为防腐剂。

5.Nisin is a natural food preservative produced by certain strains of Streptococcus lactis.

尼生素是由乳酸链球菌产生的一种天然食品防腐剂。

6.The preservative used is usually ethylene glycol or propylene glycol, as alcohol will evaporate quickly and the traps will dry out.

常用防腐剂是乙二醇或丙二醇，因为随着酒精快速挥发，捕集器也随之恢复干燥。

7.Many processed foods contain a lot of preservatives to extend their shelf life.

许多加工食品含有大量的防腐剂以延长保质期。

8.Some people prefer organic products because they do not have any artificial preservatives.

一些人更喜欢有机产品，因为它们不含任何人工防腐剂。

9.The use of preservatives in cosmetics can help prevent spoilage and maintain quality.

在化妆品中使用防腐剂可以帮助防止变质并保持质量。

10.You should check the ingredient list for any harmful preservatives before buying food.

在购买食品之前，你应该检查成分表，看看是否含有任何有害的防腐剂。

11.Natural preservatives like vinegar and salt have been used for centuries.

像醋和盐这样的天然防腐剂已经使用了几个世纪。

作文

In today's world, the preservation of food has become a crucial aspect of our daily lives. One of the key components in this process is the use of preservatives, which are substances added to food products to prevent spoilage and extend shelf life. The importance of preservatives cannot be overstated, as they play a significant role in ensuring that food remains safe and edible for longer periods. Without these additives, many perishable items would quickly deteriorate, leading to waste and potential health hazards. Historically, humans have sought ways to preserve food long before the advent of modern science. Techniques such as drying, salting, and fermenting were used to keep food from spoiling. However, with the rise of industrialization and mass production, the need for more effective and efficient methods of preservation became evident. This led to the development of chemical preservatives, which can inhibit the growth of bacteria, molds, and yeasts that cause food to spoil. There are various types of preservatives used in the food industry today. Some of the most common include sodium benzoate, potassium sorbate, and sulfites. Each of these preservatives serves a specific purpose and works in different ways to prolong the freshness of food. For example, sodium benzoate is often used in acidic foods, such as pickles and soft drinks, to prevent the growth of harmful bacteria. On the other hand, potassium sorbate is frequently found in dairy products and baked goods, helping to maintain their quality over time. Despite their benefits, the use of preservatives has sparked considerable debate among consumers and health professionals. Some people argue that synthetic preservatives may pose health risks, potentially leading to allergic reactions or long-term health issues. As a result, there has been a growing trend towards natural alternatives. Many companies now offer products that are free from artificial preservatives, opting instead for natural options like vinegar, lemon juice, or rosemary extract. The shift towards natural preservatives reflects a broader movement in society towards healthier eating habits and transparency in food production. Consumers are increasingly interested in knowing what goes into their food and are willing to pay a premium for products that align with their values. This has prompted manufacturers to reformulate their products and find innovative ways to preserve food without relying on artificial additives. In conclusion, preservatives play an essential role in the food industry by preventing spoilage and ensuring food safety. While the use of chemical preservatives has been a topic of concern, the rise of natural alternatives offers a promising solution for those seeking healthier options. As we continue to navigate the complexities of food preservation, it is vital to strike a balance between safety, quality, and consumer preferences. Understanding the role of preservatives in our food supply is crucial for making informed choices about what we eat and how it affects our health.

在当今世界，食品的保存已成为我们日常生活中的一个关键方面。其中一个关键成分是使用防腐剂，这些物质被添加到食品中以防止腐败并延长保质期。防腐剂的重要性不容小觑，因为它们在确保食品保持安全和可食用的时间更长方面发挥着重要作用。如果没有这些添加剂，许多易腐烂的食品会迅速变质，导致浪费和潜在的健康危害。 历史上，人类在现代科学出现之前就一直在寻求保存食品的方法。干燥、腌制和发酵等技术被用来防止食品腐烂。然而，随着工业化和大规模生产的兴起，对更有效和高效的保存方法的需求变得显而易见。这导致了化学防腐剂的发展，这些防腐剂可以抑制导致食品腐烂的细菌、霉菌和酵母的生长。 今天，食品行业使用各种类型的防腐剂。一些最常见的包括苯甲酸钠、山梨酸钾和亚硫酸盐。这些防腐剂中的每一种都具有特定的目的，并以不同的方式工作以延长食品的新鲜度。例如，苯甲酸钠通常用于酸性食品，如腌菜和软饮料，以防止有害细菌的生长。另一方面，山梨酸钾常见于乳制品和烘焙食品中，帮助保持其质量。 尽管有其好处，防腐剂的使用在消费者和健康专业人士之间引发了相当大的争论。一些人认为合成的防腐剂可能会带来健康风险，可能导致过敏反应或长期健康问题。因此，越来越多的人倾向于天然替代品。许多公司现在提供不含人工防腐剂的产品，而是选择醋、柠檬汁或迷迭香提取物等天然选项。 向天然防腐剂的转变反映了社会中更广泛的运动，朝着更健康的饮食习惯和食品生产的透明度。消费者越来越关注他们食品中的成分，并愿意为符合他们价值观的产品支付溢价。这促使制造商重新配方他们的产品，并找到创新的方法来保存食品，而不依赖于人工添加剂。 总之，防腐剂在食品行业中发挥着至关重要的作用，通过防止腐烂和确保食品安全。虽然化学防腐剂的使用一直是一个令人担忧的话题，但天然替代品的兴起为那些寻求更健康选择的人提供了有希望的解决方案。在我们继续应对食品保存的复杂性时，找到安全、质量和消费者偏好之间的平衡至关重要。理解防腐剂在我们食品供应中的作用对于做出明智的饮食选择以及了解其对我们健康的影响至关重要。