1.0Ask The Scientistshttps://askthescientists.com/zh-hant/山梨酸鉀 - Ask The Scientistsrich600338<blockquote class="wp-embedded-content" data-secret="FZUE2UtUsE"><a href="https://askthescientists.com/zh-hant/qa/%e5%b1%b1%e6%a2%a8%e9%85%b8%e9%89%80/">山梨酸鉀</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://askthescientists.com/zh-hant/qa/%e5%b1%b1%e6%a2%a8%e9%85%b8%e9%89%80/embed/#?secret=FZUE2UtUsE" width="600" height="338" title="“山梨酸鉀” — Ask The Scientists" data-secret="FZUE2UtUsE" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
/*! This file is auto-generated */
!function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document);
//# sourceURL=https://askthescientists.com/wp-includes/js/wp-embed.min.js
</script>
山梨酸鉀是一種黴菌和酵母菌的抑製劑。山梨酸和山梨酸鉀是存在某些自然界食物和漿果（如藍莓）中的化合物。一般認為山梨酸鉀是一種安全的食品直接添加劑，通常使用在許多食品，包括葡萄酒、奶酪、酸奶、水果飲料、肉乾、和烘焙品。所使用劑量都不具毒性，沒有已知的健康方面副作用，並且它可在檸檬酸循環中分解成水和二氧化碳。它不僅有很好的安全性，更能有效防止黴菌和酵母菌的生長，黴菌和酵母菌會危害健康，特別是對兒童。https://askthescientists.com/wp-content/uploads/2017/06/ATS-Logo.jpg1080478