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Natural preservative and preparation method thereof

A natural preservative and a certain amount of technology, applied in the field of preservatives, can solve the problems of application limitation, narrow antibacterial spectrum and high cost, and achieve the effects of wide applicable objects, good antibacterial effect and low production cost.

Active Publication Date: 2013-05-15
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although natural preservatives such as nisin and natamycin have been developed at home and abroad, generally speaking, due to the disadvantages of narrow antibacterial spectrum and high cost of microorganism-derived biological preservatives such as nisin, etc. The application of this kind of biological preservatives is greatly limited; animal-derived natural preservatives are multi-position protein peptides, and this kind of research mostly stays in the laboratory stage, and there is still a long way to go before practical application

Method used

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  • Natural preservative and preparation method thereof
  • Natural preservative and preparation method thereof
  • Natural preservative and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] (1) Weigh 1 part of purple salvia miltiorrhiza, dry it at 60°C for 5 hours, and crush it with a pulverizer until it passes through a 40-mesh sieve, add 6 parts of 60% ethanol solution (that is, the mass ratio of red salvia miltiorrhiza to ethanol solution is 1:6), and heat it at room temperature at 20°C. After immersion and extraction for 3 hours, filter the extract with filter paper after the immersion, add 6 parts of 60% ethanol solution to the filter residue (i.e. purple salvia miltiorrhiza powder) and immerse at room temperature for 3 hours at 20°C, repeat the leaching for 3 times, and combine the extracts for 3 times. Put it in a rotary evaporator at 60°C and concentrate until the concentration of the extracted liquid is 50 mg / mL, that is, 1 mL of the extract is equivalent to 50 mg of the original drug.

[0022] (2) Weigh 1 portion of denuclear ebony, place it in a beater at 5000r / min for beating for 10 minutes, add distilled water in a mass ratio of 1:10, and place...

Embodiment 2

[0027] (1) Weigh 1 part of purple salvia miltiorrhiza, dry it at 70°C for 6 hours, crush it with a pulverizer to pass through a 40-mesh sieve, add 6 parts of 60% ethanol solution (that is, the mass ratio of red salvia miltiorrhiza to ethanol solution is 1:6), and heat it at room temperature at 20°C. After immersion and extraction for 4 hours, filter the extract with filter paper after immersion and contact, add 6 parts of 60% ethanol solution to the filter residue (i.e. purple salvia miltiorrhiza powder) and soak for 4 hours at room temperature at 20°C, repeat the extraction for 3 times, and combine the extracts for 3 times, Put it in a rotary evaporator at 60°C and concentrate until the concentration of the extracted liquid is 50 mg / mL, that is, 1 mL of the extract is equivalent to 50 mg of the original drug.

[0028] (2) Weigh 1 portion of denuclear ebony, place it in a beater at 5000r / min for beating for 10 minutes, add distilled water in a mass ratio of 1:20, and place the ...

Embodiment 3

[0033](1) Weigh 1 part of purple salvia miltiorrhiza, dry it at 80°C for 8 hours, and crush it with a pulverizer until it passes through a 40-mesh sieve, add 6 parts of 60% ethanol solution (that is, the mass ratio of red salvia miltiorrhiza to ethanol solution is 1:6), and heat it at room temperature at 20°C. After immersion and extraction for 5 hours, filter the extract with filter paper after immersion contact, add 6 parts of 60% ethanol solution to the filter residue (i.e. purple salvia miltiorrhiza powder) and soak for 5 hours at room temperature at 20°C, repeat the extraction for 3 times, and combine the extracts for 3 times, Put it in a rotary evaporator at 60°C and concentrate until the concentration of the extracted liquid is 50 mg / mL, that is, 1 mL of the extract is equivalent to 50 mg of the original drug.

[0034] (2) Weigh 1 portion of denuclear ebony, put it in a beater at 5000r / min for beating for 10 minutes, add distilled water in a mass ratio of 1:15, and place...

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Abstract

The invention relates to a natural preservative and a preparation method thereof. The natural preservative is obtained through compounding a radix salvia miltiorrhizae extracting solution, a dark plum extracting solution and a cinnamon extracting solution according to the volume ratio of (1-5): (1-5):1 and then carrying out vacuum concentration, wherein the radix salvia miltiorrhizae extracting solution, the dark plum extracting solution and the cinnamon extracting solution respectively have the concentrations of 45-55mg / mL, 45-55mg / mL and 75-85mg / mL. Raw materials of the natural preservative are all medicinal and edible plants according with the national regulation and natural plants for health care foods, and the natural preservative prepared by using the raw materials accords with the relevant standards of national food additives; secondly, the raw materials and reagents adopted by the invention are safe and nontoxic, and the aims of pure nature and nontoxic or side effect of the natural preservative are achieved; and compared with a traditional preparation process of the natural preservative such as a bamboo leaf extract, the preparation method of the natural preservative has the advantages that the preparation process is simple and convenient, the production cost is low, the prepared natural preservative not only has strong sterilizing and bacterostasis effects, but also contains various substances which has physiological activity and is beneficial to a human body.

Description

technical field [0001] The invention relates to the field of preservatives, in particular to a natural preservative using purple salvia miltiorrhiza, black plum and cassia bark as raw materials and a preparation method thereof. Background technique [0002] Food preservation is still one of the main research contents of the current food processing industry. At present, in the food industry, the method of adding preservatives is still mainly used for food preservation. Commonly used preservatives can be roughly divided into two categories: chemically synthesized preservatives and natural preservatives according to their sources. Among them, chemical preservatives are widely used due to their low cost, good anti-corrosion effect, and convenient application. However, as people's understanding of chemical preservatives gradually deepens, the side effects of chemical preservatives gradually appear. For example, chemical preservatives have different degrees of toxic and side eff...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3472
Inventor 邓尚贵霍健聪
Owner ZHEJIANG OCEAN UNIV
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