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A bamboo leaf-cinnamon essential oil complex as an antibacterial agent

A technology of cinnamon essential oil and compound, which is applied in the field of preparation of bamboo leaf essential oil compound, can solve the problems such as the influence of food flavor, and achieve the effects of little influence on flavor, improved antibacterial effect, and improved antibacterial effect

Active Publication Date: 2020-12-01
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] 14.5-16.4 parts by mass of hexadecanoic acid,

[0028] 6....

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 quality is at 25:1, and wherein, volume unit is milliliter, and mass unit is gram, the aqueous solution in heating round bottom flask, after heating 4.5 hours, after being cooled to room temperature, separate 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 cinnamon essential oil

[0065] Take cinnamon 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 cinnamon powder with an average particle size of 10 mesh, add distilled water, and make the volume of the water equal to that of the cinnamon powder. The ratio of mass is 25:1, wherein, the unit of volume is milliliter, and the unit of mass is gram. Heating the aqueous solution in the round bottom flask, after heating for 4.5 hours, after cooling to room temperature, separate the n-hexane layer and dry it with anhydrous sodium sulfate , and then use a rotary evaporator to remove n-hexane (water bath temperature 35° C.) to obtain cinnamon essential oil.

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Abstract

The invention provides a method for compounding bamboo leaf essential oil and cinnamon essential oil. According to the method, bamboo leaves and cinnamon are used as raw materials, firstly crushing isperformed, and an efficient volatile oil extraction technology is adopted, so that the bamboo leaf essential oil and the cinnamon essential oil are prepared; and through different volume ratios, thebamboo 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 withthe effect of single bacterial inhibition of the 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 onthe food quality is reduced. The bamboo leaf essential oil compounding technique is simple and convenient to operate, and the bacterial inhibition effect of the obtained bamboo leaf essential oil compound is notably improved. The bamboo leaf essential oil-cinnamon essential oil compound can be used for fresh-keeping storage of foods, and provides good development for application of the bamboo leafessential 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 Poaceae (Poaceae) Bambusoideae. It has a broad-spectrum antibacterial effect. By compounding with cinnamon essential oil, it can reduce the amount of essential oil in food systems and improve antibacterial properties. 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 retu...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L3/3508
CPCY02A40/90
Inventor 吕兆林王媛媛刘亚邹小琳
Owner BEIJING FORESTRY UNIVERSITY
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