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Natural mixed bacteriostatic agent and preparation method thereof

A bacteriostatic agent, natural technology, applied in the field of natural mixed bacteriostatic agent and its preparation, can solve problems such as food poisoning, carcinogenicity, teratogenicity, etc., achieve good antibacterial effect, simple method, and low cost effect

Active Publication Date: 2016-06-08
INST OF APPLIED CHEM JIANGXI ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Long-term studies have shown that chemically synthesized preservatives have problems such as carcinogenicity, teratogenicity, and food poisoning

Method used

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  • Natural mixed bacteriostatic agent and preparation method thereof
  • Natural mixed bacteriostatic agent and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A natural mixed antibacterial agent comprises chlorogenic acid, dihydromyricetin and proanthocyanidin, and the weight ratio among the chlorogenic acid, dihydromyricetin and proanthocyanidin is 2.5:1.5:1.

[0025] The preparation method of natural mixed antibacterial agent:

[0026] 1. Preparation of chlorogenic acid: leaves of Eucommia ulmoides or honeysuckle—water extraction—macroporous resin adsorption—mixed solvent phase separation—recrystallization—drying, and finally the chlorogenic acid is obtained after testing that the purity meets the requirements.

[0027] 2. Preparation of dihydromyricetin: vine tea—ultrasonic extraction—recrystallization—drying, and finally the dihydromyricetin is obtained after testing that the purity meets the requirement.

[0028] 3. Preparation of proanthocyanidins: Camellia oleifera husk—water extraction—macroporous resin series adsorption—selective elution—recrystallization, and finally the proanthocyanidins are obtained after testing ...

Embodiment 2

[0034] A natural mixed antibacterial agent comprises chlorogenic acid, dihydromyricetin and proanthocyanidin, and the weight ratio among the chlorogenic acid, dihydromyricetin and proanthocyanidin is 2:2:1.

[0035] The preparation method of natural mixed antibacterial agent, with embodiment 1, its difference is:

[0036] (2), add aqueous solution to the antibacterial agent raw material described in step (1), control the concentration of chlorogenic acid in the scope of 4mg / ml, dihydromyricetin concentration 4mg / ml, proanthocyanidin concentration 2mg / ml, keep stirring solution until the powder is completely dissolved to obtain a bacteriostatic mixture;

[0037] (3), drop hydrochloric acid in step (2) bacteriostatic agent mixed solution, adjust the pH value of solution to 2.5, obtain natural mixed bacteriostatic agent.

Embodiment 3

[0039] A natural mixed antibacterial agent comprises chlorogenic acid, dihydromyricetin and proanthocyanidin, and the weight ratio among the chlorogenic acid, dihydromyricetin and proanthocyanidin is 2:1.5:0.8.

[0040] The preparation method of natural mixed antibacterial agent, with embodiment 1, its difference is:

[0041] (2), add aqueous solution to the antibacterial agent raw material described in step (1), control the concentration of chlorogenic acid in the scope of 4mg / ml, dihydromyricetin concentration 3mg / ml, proanthocyanidin concentration 1.6mg / ml, constantly Stir the solution until the powder is completely dissolved to obtain a bacteriostatic mixture;

[0042] (3), drop hydrochloric acid in step (2) bacteriostatic agent mixed solution, the pH value of adjusting solution is 3, obtains natural mixed bacteriostatic agent.

[0043] The above-described embodiments are only preferred embodiments of the present invention, and are not intended to limit the scope of the p...

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Abstract

The invention belongs to the technical field of food preservation and particularly relates to a natural mixed bacteriostatic agent and a preparation method thereof. The natural mixed bacteriostatic agent comprises chlorogenic acid, dihydromyricetin and procyanidine. The natural mixed bacteriostatic agent is prepared by the steps of mixing chlorogenic acid, dihydromyricetin and procyanidine in a certain proportion, adding a certain amount of water solution, adequately stirring to dissolve, and regulate the pH value of the solution. The natural mixed bacteriostatic agent has relatively good inhibition effect to 11 different bacteria including staphylococcus aureus, escherichia coli, Shigella flexneri, proteus mirabilis, Pseudomonas aeruginosa and the like and is expected to be used as an environment-friendly, safe and efficient preservative to be applied to food processing.

Description

technical field [0001] The invention belongs to the technical field of food preservation, and in particular relates to a natural mixed antibacterial agent and a preparation method thereof. Background technique [0002] In recent years, the economic losses caused by rot and deterioration of agricultural and sideline products, fruits and vegetables all over the world are very huge. Therefore, it is an important task for the food industry to ensure the quality of food, extend the shelf life, and prevent food and raw materials from rot and deterioration. [0003] Adding food preservatives is still one of the important means to prevent food from spoiling. More chemically synthesized preservatives are currently used. Long-term studies have shown that chemically synthesized preservatives have problems such as carcinogenicity, teratogenicity, and food poisoning. Contents of the invention [0004] In order to solve the above problems, the object of the present invention is to pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3472
CPCA23L3/3472
Inventor 熊伟李雄辉王慧宾付建平胡居吾韩晓丹肖小年谭潇啸王江南
Owner INST OF APPLIED CHEM JIANGXI ACAD OF SCI
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