Bacteriostatic application of purslane

A technology of purslane and uses is applied in the field of bacteriostatic use of natural plant purslane, which can solve the problems that the application is not given sufficient attention, and achieve the effect of inhibiting the reproduction of bacteria

Inactive Publication Date: 2010-11-10
北京市第101中学
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although folks often eat it as a wild vegetable, and some scientific researchers have revealed that purslane has unique edible and medicinal effects through experiments, but it has not been given sufficient attention to its practical application, especially the use of It acts as a natural food preservative

Method used

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  • Bacteriostatic application of purslane
  • Bacteriostatic application of purslane
  • Bacteriostatic application of purslane

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Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0032] 1. Experimental materials and methods

[0033] 1.1 For the experimental strains

[0034] Escherichea coli; Staphylococcus aureus; Bacillus subtilis; Bacillus mycoides.

[0035] 1.2 Collection of purslane

[0036] Collected from the greenhouse of Beijing 101 Middle School Science Park

[0037] l.3 Utensil preparation

[0038] Wash all utensils and dry them in an oven for later use. The plates used were sterilized by dry heat in an oven at 160°C for 2 hours, and then used.

[0039] 1.4 Preparation method of culture medium

[0040] Nutrient gravy medium: 5.0g beef extract, 10.0g peptone, 5.0g NaCl, 18.0g agar, 1000ml distilled water, adjust the pH to 7.0-7.2 with NaOH or HCl, and sterilize at 121°C for 30 minutes.

[0041] Specific preparation method:

[0042] (1) Take a 1500ml beaker, weigh various substances according to the formula of the above medium, and stir and dissolve the substances except agar one by one with water, and set the volume to 1000ml;

[0043] ...

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Abstract

The invention belongs to an antistaling agent or preservative and especially relates to a bacteriostatic application of purslane. In the bacteriostatic application of purslane, purslane juice which is extracted under aseptic condition is used as an antistaling agent and/or a preservative to coat on the surface of fruits and vegetables, thus inhibiting the reproduction of bacteria breeding in fruits and vegetables; the dried purslane is grinded to powder and used as the antistaling agent and/or a preservative to be sprayed on the surface of fruits and vegetables, thus inhibiting the reproduction of bacteria breeding in fruits and vegetables; and fruits and vegetables are embedded in the purslane powder which is used as the antistaling agent and/or a preservative, thus inhibiting the reproduction of bacteria breeding in fruits and vegetables. The purslane juice and dry powder provided by the invention have inhibitory effect on bacillus, staphylococcus aureus and colibacillus which are related closely with the food contamination and the decay of fruits and vegetables, wherein the inhibitory effect is strongest on bacillus, the inhibitory effect on staphylococcus aureus comes second, and the inhibitory effect on colibacillus is relatively poor.

Description

technical field [0001] The invention belongs to a preservative or a preservative, in particular to the antibacterial application of the natural plant purslane. Background technique [0002] Purslane belongs to the genus Portulaca oleracea, also known as ant vegetable or purslane. It is distributed all over my country, especially in temperate, subtropical and tropical regions. Purslane has strong adaptability to the environment, has the characteristics of waterlogging and drought tolerance, strong vitality, rapid growth, etc., and is convenient to collect. Purslane is mostly born in fields, roadsides and wastelands, and has always been regarded as a common weed in farmland. In fact, purslane also has high medicinal and edible value, and it is an "earth ginseng" that has not been fully valued. Purslane is a delicacy gifted by nature to human beings. It has a cold and acidic taste and is rich in nutrition. Eating it can relieve the heat of the summer and replenish the Yin a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/16A23B7/153
Inventor 马丽霞李佳于潇洋肖桦闫钇岑
Owner 北京市第101中学
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