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Bamboo leaf essential oil-oregano essential oil compound used as antibacterial agent

A compound and essential oil technology, which is applied in food science, food preservation, climate change adaptation, etc., can solve the problems of food flavor impact and achieve the effects of small flavor impact, reduced usage, and improved antibacterial effect

Active Publication Date: 2018-01-09
BEIJING FORESTRY UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there have been many reports on the antibacterial activity of bamboo leaf essential oil, but some studies have also shown that in food systems, higher concentrations of essential oil are often required to achieve the same antibacterial effect as in vitro experiments, and high concentrations of bamboo leaf essential oil will bring The influence of food flavor

Method used

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preparation example Construction

[0025] The invention provides a preparation method and application of a bamboo leaf essential oil compound. Those skilled in the art can learn from the content of this article and appropriately improve the process parameters to realize it. In particular, it should be pointed out that all similar replacements and modifications are obvious to those skilled in the art, and they are all considered to be included in the present invention. The method and application of the present invention have been described through preferred embodiments, and relevant personnel can obviously make changes or appropriate changes and combinations to the method and application herein without departing from the content, spirit and scope of the present invention to realize and apply the present invention Invent technology.

[0026] The invention provides a bamboo leaf essential oil compound, comprising the following components by mass:

[0027] 10.9-14.5 parts by mass of carvacrol,

[0028] 15.5-16.4 ...

Embodiment 1

[0062] Embodiment 1: the preparation of bamboo leaf essential oil

[0063] Take bamboo leaves as raw materials, wash them, dry them, and crush them. According to the essential oil extraction device, in a round bottom flask, accurately weigh a certain mass of bamboo leaf powder with an average particle size of 10 mesh, add distilled water, and make the volume of the water equal to The ratio of bamboo leaf powder mass is 25:1, wherein, the unit of volume is milliliter, and the unit of mass is gram, heat the aqueous solution in the round bottom flask, after heating for 4.5 hours, after cooling to room temperature, separate the n-hexane layer, use anhydrous Dry over sodium sulfate, and then use a rotary evaporator to remove n-hexane (water bath temperature 35° C.) to obtain bamboo leaf essential oil.

Embodiment 2

[0064] Embodiment 2: the preparation of oregano essential oil

[0065] Take oregano as raw material, wash it, dry it, and crush it. According to the essential oil extraction device, in a round bottom flask, accurately weigh a certain mass of oregano powder with an average particle size of 10 meshes, add distilled water, and make the volume of the water equal to The ratio of bamboo leaf powder mass is 25:1, wherein, the unit of volume is milliliter, and the unit of mass is gram, heat the aqueous solution in the round bottom flask, after heating for 4.5 hours, after cooling to room temperature, separate the n-hexane layer, use anhydrous Dry over sodium sulfate, and then use a rotary evaporator to remove n-hexane (water bath temperature 35° C.) to obtain oregano essential oil.

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Abstract

The invention provides a method for compounding bamboo leaf essential oil and oregano essential oil used as an antibacterial agent. According to the method, bamboo leaves and oregano are used as raw materials, firstly crushing is performed, and an efficient volatile oil extraction technology is adopted, so that the bamboo leaf essential oil and the oregano essential oil are prepared; and through mixing in different volume ratios, a bamboo leaf essential oil compound of which the bacterial inhibition is relatively better is obtained. The bamboo leaf essential oil compound has remarkable bacterial inhibition effects. Compared with the effect of single bacterial inhibition of bamboo leaf essential oil, the bacterial inhibition effect of the bamboo leaf essential oil compound is increased by 2-4 times. The essential oil compound is applied to a food system, so that the usage amount of the bamboo leaf essential oil in the food system can be greatly reduced, and influence of high-concentration bamboo leaf essential oil on the food flavor is reduced. The bamboo leaf essential oil compounding technique is simple and convenient to operate, and the bacterial inhibition effect of the obtainedbamboo leaf essential oil compound is notably improved. The bamboo leaf essence oil-oregano essential oil compound can be used for fresh-keeping storage of foods, and provides good development for application of the bamboo leaf essential oil in food industry.

Description

technical field [0001] The invention relates to a preparation method of a bamboo leaf essential oil compound used as an antibacterial agent. Bamboo leaf essential oil is extracted and separated from bamboo leaves of the Poaceae (Poaceae) bamboo subfamily (Bambusoideae). Antibacterial effect, can be used in food preservation and storage. Background technique [0002] The problem of food corruption has always existed in the food industry. It is reported that the food loss caused by corruption accounts for about 20% of the total loss every year in the world, causing huge losses. Among them, the influence caused by microorganisms is the most obvious. Chemical control methods are currently the dominant method used, but they have been questioned because of their harm to the environment and humans and animals. Natural green and returning to nature are the pursuit of modern people's life. As people pay more and more attention to their own health problems, it has become an inevita...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3472A23L3/3508A23L3/3544
CPCY02A40/90
Inventor 吕兆林王媛媛邹小琳刘亚
Owner BEIJING FORESTRY UNIVERSITY
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