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Preparation method for natural antibacterial agent

A natural antibacterial agent, the technology of cumin, is applied in the field of preparation of natural antibacterial agent, to achieve the effect of safe and edible raw materials, strong antibacterial activity and simple method

Inactive Publication Date: 2013-04-03
GANSU AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, some volatile drugs are easy to play and the residual problem after drug use is relatively slight

Method used

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  • Preparation method for natural antibacterial agent
  • Preparation method for natural antibacterial agent
  • Preparation method for natural antibacterial agent

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Example 1 A kind of preparation method of natural antibacterial agent, after cumin seed is pulverized, crosses 60 mesh sieves, obtains cumin powder; 100 g cumin powders are added in the distillation bottle of Clevenger distillation unit, add 1000 mL distilled water, and pass The temperature-controlled jacket on the device was heated, and water distillation was carried out at a temperature of 93° C. After 1.5 hours, a distillate was obtained, and the distillate was removed from water by an oil-water separator to obtain 2.5 g of active extract.

Embodiment 2

[0036] Example 2 A kind of preparation method of natural antibacterial agent, after cumin seed is pulverized, crosses 80 mesh sieves, obtains cumin powder; 150 g cumin powders are added in the distillation bottle of Clevenger distillation unit, add 1500 mL distilled water, and pass The temperature-controlled jacket on the device was heated, and water distillation was carried out at a temperature of 96°C. After 2.5 hours, a distillate was obtained, and the distillate was removed from water by an oil-water separator to obtain 4.0 g of active extract.

Embodiment 3

[0037] Example 3 A kind of preparation method of natural antibacterial agent, after cumin seed is pulverized, crossed 70 mesh sieves, obtains cumin powder; 130 g cumin powders are added in the retort of Clevenger distillation unit, add 1300 mL distilled water, and pass The temperature-controlled jacket on the device was heated, and water distillation was carried out at a temperature of 94° C. After 2 hours, a distillate was obtained, and the distillate was removed from water by an oil-water separator to obtain 3.4 g of active extract.

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PUM

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Abstract

The invention relates to a preparation method for a natural antibacterial agent. The method comprises the following steps: crushing cuminum grains and sieving by 60-80 mesh sieves to obtain cuminum powder; and adding the cuminum powder into a distillation flask of a Clevenger distillation device, adding distilled water and heating though a temperature control jacket on the device, performing water distillation at the temperature of 93-96 DEG C and obtaining the distillate after 1.5-2.5 h, and using an oil-water separator to remove the water in the distillate, so as to obtain the active extract. According to the invention, the method is simple, the raw material is safe and edible, the cost is lower, and the obtained extract has strong bacteriostatic activity to germination of spores and growth of myceliums which are harmful to food microorganisms.

Description

technical field [0001] The invention relates to the technical fields of food science and technology and preparation chemistry of natural active ingredients, in particular to a preparation method of a natural antibacterial agent. Background technique [0002] Fruits and vegetables have become a very important part of human food due to their rich variety of nutrients, but also because of this feature, they are prone to become many disease microorganisms during growth, post-harvest handling and storage, especially It is the infection and destruction of disease fungi, which causes the rot and quality decline of fruits and vegetables, affects the economic benefits of fruit and vegetable production and sales, and reduces the commodity rate and effective supply of fruits and vegetables. At the same time, these disease fungi will produce a variety of toxins on the surface of fruits and vegetables. These toxins will cause various health problems after excessive intake by consumers, s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/152
Inventor 张忠毕阳王义李大强沈科萍
Owner GANSU AGRI UNIV
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