Method for producing natural antiseptic agent midbody with blueberry leaf and uses thereof

A technology of natural preservatives and black rice leaves, which is applied in the fields of application, edible seed preservation, meat/fish preservation with chemicals, etc., can solve the problems of high production cost of natural preservatives, restrictions on wide application, and few varieties, etc. Low cost, simple production process, easy to obtain materials

Inactive Publication Date: 2008-04-02
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, natural preservatives often limit their wide application due to high production costs and fewer varieties.

Method used

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  • Method for producing natural antiseptic agent midbody with blueberry leaf and uses thereof
  • Method for producing natural antiseptic agent midbody with blueberry leaf and uses thereof
  • Method for producing natural antiseptic agent midbody with blueberry leaf and uses thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Add 6 times of 30% ethanol to the leaves of the black rice tree, heat and reflux for extraction once, 0.5 hours each time, filter the extract, combine, concentrate to 0.25g crude drug / mL, pass through the AB-8 macroporous resin column after filtration, the leaves of the black rice tree and The weight ratio of AB-8 macroporous resin is 1:1, the upper column flow rate is 1BV / h, and the diameter-to-height ratio of the resin column is 1:3; the resin is washed with water for 3BV, the elution flow rate is 2BV / h, and the water eluent is discarded ; elute with 30% ethanol, the flow rate is 2BV / h, collect the ethanol eluate; concentrate the ethanol solution under reduced pressure, and dry under reduced pressure to obtain the leaf extract of Aurantia japonica, which is pulverized to obtain a natural preservative intermediate. The total flavonoid content of the intermediate is 20% (UV method, in terms of orientin or isoorientin, weight percent); orientin content is 1% (HPLC method,...

Embodiment 2

[0014] Add 12 times of 95% ethanol to the leaves of black rice tree, cold soak 4 times, 12 hours each time, filter the extract, combine, concentrate to 1.0g crude drug / mL, pass through D after centrifugation 101 Macroporous resin columns, black rice leaves and D 101 The weight ratio of the macroporous resin is 1:5, the upper column flow rate is 4BV / h, and the diameter-to-height ratio of the resin column is 1:9; the resin is washed with water for 8BV, and the elution flow rate is 4BV / h, and the water eluent is discarded; % ethanol elution, the flow rate is 4BV / h, collect the ethanol eluent; the ethanol solution is concentrated under reduced pressure, reduced pressure or spray drying, to obtain the leaf extract of Aegina japonica, and the extract is pulverized to obtain a natural preservative intermediate. The total flavonoid content of the intermediate is 90% (UV method, based on orientin or isoorientin, weight percent); orientin content is 12% (HPLC method, weight percent); is...

Embodiment 3

[0016] Add 8 times 70% ethanol to the leaves of black rice tree, cold soak 3 times, 8 hours each time, filter the extract, combine, concentrate to 0.5g crude drug / mL, pass through D after centrifugation 101 Macroporous resin columns, black rice leaves and D 101 The weight ratio of the macroporous resin is 1:3, the upper column flow rate is 2BV / h, and the diameter-to-height ratio of the resin column is 1:5; the resin is washed with water for 5BV, and the elution flow rate is 3BV / h, and the water eluent is discarded; % ethanol elution, the flow rate is 3BV / h, collect the ethanol eluent; the ethanol solution is concentrated under reduced pressure, reduced pressure or spray drying, to obtain the leaf extract of Aurantia japonica. The extract is pulverized to obtain the intermediate of natural preservatives. The total flavonoid content of the intermediate is 50% (UV method, based on orientin or isoorientin, weight percent); orientin content is 8% (HPLC method, weight percent); isor...

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Abstract

The invention discloses a method of utilizing the vaccinium beacteatum thumb leaves to prepare the intermediate of the natural preservatives and purpose. The grain alcohol is added in the vaccinium beacteatum thumb leaves and the vaccinium beacteatum thumb leaves with grain alcohol added in undergoes the cold leaching or heating reflux to carry out the extraction. The extract solution is filtered, merged and concentrated and passes through the macroporous resin after being filtered or centrifuged. First the resin is washed using the water and the water elution is removed; then the grain alcohol is used to implement the elution and the ethanol eluent is collected; the ethanol solution is concentrated by reducing the pressure and dried so as to obtain the extractives of the vaccinium beacteatum thumb leaves. After the extractives are broken up, the intermediate of the natural preservatives is just obtained. The invention uses the regenerative resources, has low cost, and the intermediate of the preservative prepared has strong anticorrosion effect, is safe and non-toxic, can be made into the natural preservative with being cooperated with a plurality of auxiliary materials and is used for the anticorrosion of the bread, milk products, canned foods, etc.

Description

technical field [0001] The invention relates to a method for preparing a natural preservative intermediate by using leaves of black rice tree and its application. Background technique [0002] Food spoilage refers to the changes in the composition and sensory properties of food under the action of various factors mainly caused by microorganisms, resulting in food quality degradation or loss of edible value, and even food poisoning. In recent years, the economic losses caused by the rot and deterioration of food such as agricultural and sideline products, aquatic products, fruits and vegetables all over the world are very huge. Therefore, the preservation and preservation of food has always been an important problem to be solved in the food industry. Long-term studies have found that chemical preservatives commonly used now have more or less toxic effects such as carcinogenicity and teratogenicity on the human body, and also have adverse effects on the natural ecological envi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3472A23B7/153A23B9/24A23B4/18
Inventor 张琳田景奎增亮谷希达刘洪梅陈波罗镭刘洪辉田富饶张红伟
Owner ZHEJIANG UNIV
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