山梨酸钾是一种食品添加剂，具有较高的抗菌性能，对细菌、霉菌、酵母菌均有抑制作用，特别是防霉效果良好，山梨酸钾是一种被广泛应用的防腐剂。被广泛用于食品、饮料、化妆品和医药等方面，具有安全性好、防腐性能高效的特点，副作用比苯甲酸少。
　　Potassium sorbate is a kind of food additive, which has high antibacterial performance, and has inhibition effect on bacteria, mould and yeast. Especially, it has good antifungal effect. Potassium sorbate is a widely used preservative. It is widely used in food, beverage, cosmetics and medicine. It has the characteristics of good safety, high antiseptic performance and less side effects than benzoic acid.
　　山梨酸钾是国际粮农组织和卫生组织推荐的高效防腐剂，广泛应用于食品、饮料、烟草、农药、化妆品等行业，作为不饱和脂肪酸，也可用于树脂、香料和橡胶工业，不过它跟梨可是半点关系都没有。山梨酸钾为白色至浅黄色的鳞片状结晶、晶体颗粒或晶体粉末，无臭或微有臭味，长期暴露在空气中易吸潮、被氧化分解而变色，易溶于水。山梨酸钾是由碳酸钾或氢氧化钾与山梨酸反应合成，1945年美国人发现山梨酸钾具有很好的防霉作用，随后被作为一种防腐剂广泛应用于食品行业中。
　　Potassium sorbate is a highly effective preservative recommended by FAO and who. It is widely used in food, beverage, tobacco, pesticide, cosmetics and other industries. As an unsaturated fatty acid, it can also be used in resin, fragrance and rubber industries, but it has nothing to do with pears. Potassium sorbate is a white to light yellow flake crystal, crystal particle or crystal powder, odorless or slightly smelly. It is easy to absorb moisture, oxidize and decompose and change color when exposed to air for a long time, and soluble in water. Potassium sorbate is synthesized by the reaction of potassium carbonate or potassium hydroxide with sorbic acid. In 1945, the Americans found that potassium sorbate has a good anti mildew effect, and then it was widely used as a preservative in the food industry.
　　其实山梨酸钾是一种酸性防腐剂，即在酸性食品中的防腐效果更好，例如在酸奶及豆制品中具有防霉作用，在新鲜的禽、鱼、肉中有抑制细菌生长的作用并且能有效的推迟腌肉和气调包装的冷藏新鲜鱼中的毒素的生成。山梨酸钾的广泛应用于其低毒性密不可分，它在人体正常的新陈代谢下，大部分会以二氧化碳和水的形式排出，对人体基本无害，且对食品风味无不良影响，是目前国际上公认的最安全的食品化学防腐剂之一，60kg重的成人，每日摄入1.5g以下的山梨酸钾不会产生副作用按照国标中的标准就相当于每天吃1.5kg的肉灌肠。

　　In fact, potassium sorbate is a kind of acid preservative, that is, it has better antiseptic effect in acid food, for example, it has anti mildew effect in yoghurt and bean products, it has the effect of inhibiting bacterial growth in fresh poultry, fish and meat, and it can effectively delay the formation of toxins in pickled meat and air-conditioned packaged refrigerated fresh fish. Potassium sorbate is widely used in its low toxicity. Under the normal metabolism of human body, most of it will be discharged in the form of carbon dioxide and water, which is basically harmless to human body, and has no adverse effect on food flavor. It is one of the safest food chemical preservatives recognized in the world at present. 60 kg adults who ingest less than 1.5g potassium sorbate daily will not produce side effects According to the national standard, it is equivalent to eating 1.5kg meat enema every day.
　　用山梨酸（山梨酸钾、山梨酸钾）作防腐剂,经国内外大量使用,虽然没有发现对人体不利和中毒,但某些防腐剂在动物实验中显示出了致癌性,如用作罐头食品防腐剂的山梨酸可能与纤维肉瘤的形成有关。
　　The use of sorbic acid (potassium sorbate, potassium sorbate) as preservative has not been found to be harmful and toxic to human body, but some preservatives have shown carcinogenicity in animal experiments. For example, sorbic acid used as preservative of canned food may be related to the formation of fibrosarcoma.
　　动物实验证实山梨酸钾没有致畸、遗传毒性。山梨酸钾的毒性比苯甲酸小，其日允许摄入量是苯甲酸的五倍，相对来说更安全，在食品生产过程中，以山梨酸钾代替苯甲酸钾和苯甲酸钠，有利于提高食品的安全性，符合健康消费的潮流。
　　Animal experiments showed that potassium sorbate had no teratogenicity and genotoxicity. Potassium sorbate is less toxic than benzoic acid, and its daily allowable intake is five times of benzoic acid, which is relatively safer. In the process of food production, potassium sorbate is used to replace potassium benzoate and sodium benzoate, which is conducive to improving food safety and in line with the trend of healthy consumption.