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With the growing emphasis on food security and food applications requirements continue to increase, the food preservatives efficient security has become a hot topic in the field of food research concern. As a higher security acidic preservatives, sorbic acid is widely used in food, feed, pharmaceutical, tobacco and cosmetics industries. Sorbic water soluble difference in actual applications, it will generally be prepared as a potassium salt, to facilitate dissolution and add effective form is the use of H is formed in the food environment truly inhibitory effect of sorbic acid molecule, which is in Add potassium sorbate or weakly alkaline foods can not play the role of Preservation root cause. To this end, the edible sorbic acid as raw material to prepare a does not depend on the use of environmental pH, while having a good water soluble nano the sorbate emulsion having significance. The authors first studied the preparation process of nano sorbic acid:, select the ratio of surfactant and cosurfactant add the amount on the basis of single-factor test, temperature, shaking speed four-factor orthogonal optimization. Solubilization of water and product particle size as an indicator by single factor and orthogonal experiment to determine the optimal parameters: Tween 20 surface active agent, anhydrous ethanol do cosurfactant the mixed surfactant Add amount 86 % Tween 20 and ethanol add a proportion of 3:1, temperature 60 ℃, shaking speed 130r/min time 1h. Products of sorbic acid content of up to 14%. The storage stability of the products prepared research results show that, under the conditions of 25 ° C storage 30d, 60d, 90d, 120d, 28d, microemulsion product stability over time and temperature stability, and stored at 4 ℃ and 37 ℃ good, but at 4 ℃ storage 14d after product particle size slightly increased to 25.50nm. The simulated environment of the pH = 7.2-7.4, the 600nm wavelength measured OD value indicators, to study the antimicrobial ability of the test preparation of nano sorbic. E. coli, Bacillus subtilis, Salmonella, Staphylococcus aureus, 12h, 18h or 24h incubation, the results showed that the nano sorbate added concentration of 56ppm or 84ppm and 800ppm add potassium sorbate concentration reached the same inhibitory effect, highlighting the antibacterial advantage of this product. Sausage production practices, nano sorbic acid has good antibacterial effect: after storage at 37 ℃ 21d, the total number of colonies in the blank samples reached 5.6 × 108cfu / g, while the amount of sorbic acid nano-technology system 0.8g/kg samples in the total number of colonies was only 2.0 × 104cfu / g, a difference of four orders of magnitude.
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