Anticorrosion principle of preservative
First, it is an enzyme system that interferes with microorganisms, destroying its normal metabolism and inhibiting the activity of enzymes.
Second, it is to coagulate and denature proteins of microorganisms, and interfere with their survival and reproduction.
Third, it is to change the permeability of the cell serosa, inhibit the elimination of enzymes and metabolites in the body, leading to its inactivation.
Preservatives have a sustained inhibitory effect on the growth of microorganisms that use a spoilage substance as a metabolic substrate. What is important is that it inhibits the prone to spoilage under different conditions, especially when the general sterilization effect is insufficient. Mineral oil, coal tar, tannin for anticorrosion of fiber and wood, formaldehyde, mercuric mercury, toluene, butyl paraben, nitroguanidine derivative or scented resin for biological specimens. The use of preservatives in foods is limited, so there are some physical methods such as drying and pickling.