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Natural preservative with leaf mustard leaves and camphor tree leaves used as raw materials, as well as preparation method and application of natural preservative

A technology of natural preservatives and mustard leaves, which is applied in the field of natural phytochemistry and Chinese herbal medicine research, can solve problems such as excessive preservative additions and adverse reactions, and achieve long shelf life, no impact on quality, and good antiseptic effects

Inactive Publication Date: 2014-02-19
HUNAN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, the excessive addition of these preservatives in food and feed can also cause some adverse reactions of the people who are eaten

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Dry the purple mustard leaves and camphor leaves at 40-50°C for 3 days, take 600g of dried purple mustard leaves and 400g of dried camphor leaves, fully grind them into powder, pass through a 40-mesh sieve, and set aside .

[0012] Configuration solution A: Solution A is a solution containing 2.0% hydrochloric acid and 80% ethanol.

[0013] At room temperature, mix the obtained powder with the extraction solvent (solution A) at a mass ratio of 1:10 and soak for 48 hours; put the mixture into an ultrasonic instrument, perform ultrasonic extraction at 40°C for 60 minutes, and filter to obtain filtrate and filter residue; Repeat the extraction of the filter residue twice in the same way, and combine the filtrates after the end; concentrate in vacuum at 0-50°C to obtain mustard leaf and camphor leaf extracts; after drying, crush to 150 mesh, pack and obtain mustard leaf and camphor leaf extracts Extracts are natural food and feed preservatives.

Embodiment 2

[0015] Dry purple mustard leaves and camphor leaves at 40-50°C for 3 days, take 650g of dried purple mustard leaves and 350g of dried camphor leaves, fully grind them into powder, pass through a 40-mesh sieve, and set aside .

[0016] Configuration solution A: Solution A is a solution containing 1% hydrochloric acid and 90% ethanol.

[0017] At room temperature, mix the obtained powder with the extraction solvent (solution A) at a ratio of 1:7 by mass and soak for 24 hours; place the mixture in an ultrasonic instrument, conduct ultrasonic extraction at 45°C for 50 minutes, and filter to obtain filtrate and filter residue; Extract the filter residue once more according to the same method, and combine the filtrates after the end; concentrate in vacuum at 0-50°C to obtain mustard leaf and camphor leaf extracts; after drying, crush to 150 mesh, and obtain mustard leaf and camphor leaf extracts after packaging Extracts are natural food and feed preservatives.

Embodiment 3

[0019] Dry purple mustard leaves and camphor leaves at 40-50°C for 3 days, take 700g of dried purple mustard leaves and 300g of dried camphor leaves, fully grind them into powder, pass through a 40-mesh sieve, and set aside .

[0020] Configuration solution A: Solution A is a solution containing 3.0% hydrochloric acid and 70% ethanol.

[0021] At room temperature, mix the obtained powder with the extraction solvent (solution A) at a mass ratio of 1:12 and soak for 72 hours; put the mixture in an ultrasonic instrument, extract it ultrasonically at 50°C for 45 minutes, and filter to obtain the filtrate and filter residue; Repeat the extraction of the filter residue 3 times according to the same method, and combine the filtrate after the end; concentrate in vacuum at 0-50°C to obtain mustard leaf and camphor leaf extracts; after drying, crush to 150 mesh, and obtain mustard leaf and camphor leaf extracts after packaging Extracts are natural food and feed preservatives.

[0022]...

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PUM

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Abstract

The invention discloses a natural preservative with leaf mustard leaves and camphor tree leaves used as raw materials, and a preparation method of the natural preservative. The natural preservative is an extract from the leaf mustard leaves and the camphor tree leaves, an ultrasonic-assisted method is used, an alcohol substance is used as an extracting organic solvent, the purple or scarlet leaf mustard leaves and camphor tree leaves are dried, crushed, sieved and then placed into an extracting vessel, an acidic alcohol solution is added, the leaves are soaked and extracted, and the extract is obtained after concentration. The extract can suppress growth and propagation of escherichia coli, staphylococcus aureus, bacillus subtilis and mould and can be used as the preservative for food and fodder. The preservative is made of natural ingredients completely, free of toxic and side effects and widely applicable to the food and fodder field.

Description

technical field [0001] The invention belongs to the field of natural phytochemistry and Chinese herbal medicine research, and relates to a preparation method and application of a plant extract, in particular to a mustard leaf and camphor tree leaf extract and an extraction method thereof, and is applied to food or feed preservation. Background technique [0002] Food preservation and anti-oxidation issues are the key to food preservation. During the production, processing, transportation and storage of food and feed products, molds and their toxins cause varying degrees of pollution to the products, resulting in economic losses. Common food and feed preservatives mainly include sodium benzoate, potassium sorbate, sodium dehydroacetate, calcium propionate, sodium diacetate, sodium lactate, propyl p-hydroxybenzoate, nisin and hydrogen peroxide. Certain ingredients in food and feed react with preservatives and may render them ineffective partially or completely. Some preserv...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3472A23K1/17A23K20/195
CPCA23K20/195A23L3/3472A23V2002/00A23V2300/14
Inventor 刘丽莉严明理黄婷丁素萍陈榕
Owner HUNAN UNIV OF SCI & TECH
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