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Botanical preservative based on food safety and preparing method thereof

A food safety and plant-derived technology, applied in the field of plant-derived preservatives and preparations, can solve problems such as cancer induction, poisoning, and inconformity with the concept of green diet

Inactive Publication Date: 2015-09-23
胡凡营
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Food preservatives are mainly divided into chemical synthesis and natural preservatives. At present, chemical synthetic preservatives still account for the majority, but chemical preservatives have certain side effects, such as poisoning, deformity, and cancer induction. people's concept of green diet

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment approach 1

[0017] Embodiment 1: Weigh 90 grams of deer hoof root, 90 grams of eucalyptus leaves, 70 grams of eucalyptus leaves, 110 grams of Magnolias officinalis officinalis officinalis officinalis officinalis officinalis officinalis officinalis officinalis officinalis officinalis officinalis officinalis officinalis officinalis officinalis officinalis Magnoliae Bark, 160 grams of leaky reed, grind raw material into 50-100 mesh, add ethanol with concentration of 90% Aqueous solution, the material-liquid ratio of raw material and ethanol aqueous solution is 1g:16ml, soak for 48 hours; ultrasonically assisted extraction of the treated solid-liquid mixture, ultrasonic temperature is 60 ℃, ultrasonic frequency is 30kHz, ultrasonic extraction time is 40 minutes; then the solid-liquid mixture The mixture was suction-filtered under 30kPa vacuum condition, and the filtrate was distilled under reduced pressure at 20kPa vacuum and 50°C to recover ethanol to obtain a mixture containing extract compon...

Embodiment approach 2

[0019] Embodiment 2: Weigh 120 grams of deer hoof root, 120 grams of eucalyptus leaves, 100 grams of eucalyptus leaves, 150 grams of Magnolia officinalis, and 190 grams of Leulu reed. The preparation and use methods are the same as the first embodiment.

Embodiment approach 3

[0020] Embodiment 3: Weigh 150 grams of deer hoof root, 140 grams of eucalyptus leaves, 130 grams of eucalyptus leaves, 180 grams of Magnolia officinalis, and 210 grams of Leulu reed. The preparation and use methods are the same as the first embodiment.

[0021] The effect of the plant-derived preservative of the present invention will be described in conjunction with the plant-derived preservative provided in the second embodiment.

[0022] Several common rot-causing fungi during the storage period of fruits and vegetables such as kiwi, apple, apricot, nectarine, tomato, etc.: Botrytis cinerea, anthracnose, soft rot, brown rot, and black rot were used as the test bacteria. The botanical preservative prepared in mode 2 processes these strains, and measures the inhibitory effect of the botanical preservative of the present invention on the spore germination of test-causing fungi. The result: Botrytis cinerea, anthracnose, soft rot The inhibition rates of pathogens and black ro...

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PUM

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Abstract

The invention discloses a botanical preservative based on food safety and a preparing method thereof. The botanical preservative is made from herbs, wide in antibacterial spectrum and high in bacterial power, such as Chinese buckthorn root bark, Eucalyptus leaf, Crateva formosensis leaf, officinal magnolia bark and uniflower swisscentaury root. Experiments show that the botanical preservative has inhibition rates of 85.6%, 91.5%, 86.5%, 92.0% and 90.4% for Botrytis cinerea, Colletotrichum, soft rot bacteria, brown rot bacteria and black rot bacteria, respectively, which are common in the storage period of fruits and vegetables, such as kiwi fruit, apple, apricot, smooth-skinned peach and tomato, and is good in preservative effect and safe and nontoxic.

Description

technical field [0001] The invention belongs to the technical field of food antisepsis and preservation, and in particular relates to a plant source antiseptic and a preparation method. Background technique [0002] With the development of modern society, the food industry has also made rapid progress. At the same time, people pay more and more attention to food preservatives, and the requirements for food safety have also increased. Food preservatives are a class of food additives that can inhibit or kill microorganisms. They use their high-efficiency antibacterial properties to prevent spoilage caused by some microorganisms during food processing and transportation, and extend the shelf life of food. Food preservatives are mainly divided into chemical synthesis and natural preservatives. At present, chemical synthetic preservatives still account for the majority, but chemical preservatives have certain side effects, such as poisoning, deformity, and cancer induction. Peop...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3472A23B7/154
CPCA23L3/3472A23B7/154
Inventor 胡凡营
Owner 胡凡营
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