Citric acid yog tsim los ntawm carboxylation ntawm acetyl CoA thiab oxaloacetate nyob rau hauv lub tricarboxylic acid voj voog ntawm lub cev, thiab koom nyob rau hauv lub metabolism ntawm suab thaj, rog, thiab proteins nyob rau hauv lub cev. Ntuj citric acid muaj nyob rau hauv cov txiv hmab txiv ntoo ntawm cov nroj tsuag (xws li txiv qaub, citrus, pineapple, thiab lwm yam) thiab nyob rau hauv cov pob txha, cov leeg, thiab cov ntshav ntawm cov tsiaj. Artificial synthesis yog tau los ntawm fermentation ntawm cov suab thaj xws li qab zib, molasses, starch, txiv hmab txiv ntoo, thiab lwm yam. Ntxiv citric acid rau formulated pub tuaj yeem tua kab mob, tiv thaiv pwm, thiab tiv thaiv kab mob ntawm tsiaj noj nrog Salmonella. Tsiaj noj ntawm citric acid tuaj yeem txo qhov kev loj hlob ntawm cov kab mob thiab inhibit qhov tsim cov tshuaj lom metabolites, yog li ua rau tsiaj ntxhov siab.
(1) Kev noj zaub mov kom ntau ntxiv txhawm rau txhawb kev zom zaub mov thiab nqus
Ntxiv citric acid rau kev noj haus tuaj yeem txhim kho nws cov palatability. Citric acid tuaj yeem ncaj qha txhawb kev saj buds nyob rau hauv lub qhov ncauj kab noj hniav, nce qaub ncaug secretion, ua raws li ib tug seasoning neeg sawv cev, txhim khu tsiaj noj qab haus huv, thiab yog li ua kom tsiaj noj zaub mov. Ntxiv citric acid rau hauv kev noj haus tuaj yeem txo cov pH ntawm cov khoom noj. Tom qab pub mis, cov kua qaub hauv lub plab ntawm cov tsiaj txo qis, thiab tsis muaj zog pepsinogen hloov mus rau pepsin nquag, lossis ncaj qha txhawb kev tso tawm ntawm digestive enzymes; Tsis tas li ntawd, tom qab acidic chyme nkag mus rau hauv cov hnyuv me, nws ua rau lub plab zom mov suppressor, reflexively inhibiting gastric peristalsis, ncua lub sij hawm ntawm lub plab khoob, ua rau lub sij hawm rau chyme mus rau hauv txoj hnyuv, thiab txhawb kev zom cov as-ham.
(2) Txhawb kev noj qab haus huv ntawm plab microbiota
Organic acids tuaj yeem nkag mus rau ntawm phab ntsa ntawm cov kab mob, ua rau pH gradient hloov hauv thiab sab nraud cov kab mob, thiab inhibiting cov kab mob loj hlob. Qhov tsim nyog pH rau kev loj hlob ntawm ntau yam kab mob yog nruab nrab rau alkaline, xws li Escherichia coli nrog ib tug haum pH ntawm 6.0-80 thiab Streptococcus nrog pH ntawm 6.0-7 .5, thaum probiotics xws li cov kab mob lactic acid yog tsim rau kev loj hlob nyob rau hauv acidic ib puag ncig. Citric acid txo cov pH ntawm txoj hnyuv, muab cov kev loj hlob zoo rau probiotics xws li cov kab mob lactic acid hauv txoj hnyuv, yog li tswj kom muaj qhov sib npaug ntawm cov zej zog microbial hauv plab hnyuv ntawm cov tsiaj nyeg thiab nqaij qaib.
(3) Txhim kho lub cev muaj peev xwm tiv thaiv kev ntxhov siab thiab kev tiv thaiv
Lub cev tiv thaiv kab mob, uas yog T lymphocytes thiab B lymphocytes, ua lub luag haujlwm tiv thaiv kab mob hauv lub cev. Kev tshawb fawb pom tau hais tias kev pub qaib broiler nrog citric acid tuaj yeem ua rau kom muaj zog ntawm lub cev tiv thaiv kab mob, muab tso rau hauv lub cev tiv thaiv kab mob zoo dua, inhibit qhov kev loj hlob ntawm cov kab mob hauv plab hnyuv, thiab tiv thaiv qhov tshwm sim ntawm cov kab mob sib kis.
(4) Siv los ua pwm inhibitor thiab antioxidant
Citric acid yog ib tug natural preservative. Vim qhov tseeb tias citric acid tuaj yeem txo qis pH ntawm cov khoom noj, kev loj hlob ntawm cov kab mob tsis zoo thiab tsim cov co toxins yog inhibited, thiab nws muaj qhov tseem ceeb los tiv thaiv pwm. Raws li cov tshuaj tua kab mob antioxidant, sib xyaw citric acid nrog cov tshuaj tua kab mob tuaj yeem txhim kho cov teebmeem antioxidant, tiv thaiv lossis ncua kev pub oxidation, txhim kho kev ruaj ntseg ntawm cov khoom noj, thiab ua kom lub neej ntev.
