Kim K S, Moon H M, Sapienza V, Carp R I, Pullarkat R
J Infect Dis. 1978 Jul;138(1):91-4. doi: 10.1093/infdis/138.1.91.
Butylated hydroxytoluene (BHT) is an antioxidant that is widely used in foods because it prevents spoilage by delaying degradation of lipid components. This hydrophobic compound inactivated human and murine cytomegalovirus (CMV) and Semliki Forest virus (SFV). Both human and murine CMV were inactivated more than 90% by 40 microgram of BHT/ml after incubation for 1 hr at 37 C. Under the same conditions, SVF was inactivated about 75%, whereas poliovirus, which does not contain lipid membrane as a part of its structure, was not inactivated at all. Vaccinia virus was less sensitive to BHT than was CMV or SFV.
丁基羟基甲苯(BHT)是一种抗氧化剂,因其能通过延缓脂质成分降解来防止食品变质,所以在食品中被广泛使用。这种疏水性化合物可使人类和鼠类巨细胞病毒(CMV)以及辛德毕斯病毒(SFV)失活。在37℃孵育1小时后,每毫升含40微克BHT可使人类和鼠类巨细胞病毒的灭活率超过90%。在相同条件下,辛德毕斯病毒的灭活率约为75%,而脊髓灰质炎病毒由于其结构中不含脂质膜,则完全不会被灭活。痘苗病毒对BHT的敏感性低于巨细胞病毒或辛德毕斯病毒。