Preparation method of natural preservative regarding red bayberry leaves as raw material

A technology of natural preservatives and raw materials, applied in the field of food additives, can solve the problems such as the amount of sodium benzoate and the limitation of the scope of use, and achieve the effects of good sterilization and antiseptic effect, high safety in use and large amount of resources.

Inactive Publication Date: 2013-05-15
ZHEJIANG OCEAN UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The use of chemical preservatives in countries around the world is becoming more and more strict. Developed countries such as Japan have completely banned the application of sodium benzoate in food. Although my country still allows the use of sodium benzoate in food, it has also made the dosage and scope of sodium benzoate. strict restrictions on

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  • Preparation method of natural preservative regarding red bayberry leaves as raw material

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Experimental program
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Effect test

Embodiment 1

[0021] Weigh 1 part of red bayberry leaf, clean it and dry it with hot air at 50°C until the water content is 10%, crush it and pass it through a 50-mesh sieve; add 5 times the mass of ethanol with a percentage concentration of 90% to the red bayberry leaf powder, and keep the temperature at 40°C After shaking and extracting for 1.5 hours, take the filtrate, and re-extract the filter residue once according to the above steps, combine the two times of filtrate, concentrate to 0.5g of the original drug / mL, filter through a microporous membrane or centrifuge (10000r / min, 15min) and wash on the column Deseparation, the elution column is D101 type macroporous adsorption resin, the diameter and height ratio of the resin column is 1: 10, the eluent is 50%, 75% and 95% ethanol, and the elution speed is 2BV / h, each The elution time of the concentration ethanol eluent is 3h, that is, the elution volume is 6BV. The ethanol eluate is collected and then concentrated under reduced pressure ...

Embodiment 2

[0023] Weigh 1 portion of red bayberry leaf, wash it, dry it with hot air at 50°C until the moisture content is 10%, crush it and pass it through a 50-mesh sieve; add 10 times the mass of ethanol with a percentage concentration of 75% to the bayberry leaf powder, and shake at a constant temperature of 40°C After extracting for 2 hours and filtering, take the filtrate, re-extract the filter residue once according to the above steps, combine the two filtrates, concentrate to 0.8g of the original drug / mL, filter through a microporous membrane or centrifuge (10000r / min, 15min), and then apply column elution and separation , the elution column is a D101 type macroporous adsorption resin, the ratio of resin column diameter to height is 1:10, the eluent is 50%, 75% and 95% ethanol, and the elution rate is 2BV / h, each concentration of ethanol The elution time of the eluent is 3h, that is, the elution volume is 6BV. The ethanol eluate is collected and then concentrated under reduced pr...

Embodiment 3

[0025] Weigh 1 part of red bayberry leaf, clean it and dry it with hot air at 50°C until the water content is 10%, crush it and pass it through a 50-mesh sieve; add 15 times the mass of ethanol with a concentration of 60% to the red bayberry leaf powder, and keep the temperature at 40°C After shaking and extracting for 3 hours, take the filtrate, and re-extract the filter residue once according to the above steps, combine the two filtrates, concentrate to 1g of the original drug / mL, filter through a microporous membrane or centrifuge (10000r / min, 15min), and then apply column elution and separation , the elution column is a D101 type macroporous adsorption resin, the ratio of resin column diameter to height is 1:10, the eluent is 50%, 75% and 95% ethanol, and the elution rate is 2BV / h, each concentration of ethanol The elution time of the eluent is 3h, that is, the elution volume is 6BV. The ethanol eluate is collected and then concentrated under reduced pressure to obtain a s...

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Abstract

The invention relates to a preparation method of a natural preservative regarding red bayberry leaves as a raw material and an application thereof. The preparation method comprises the following steps of: cleaning, drying and smashing the red bayberry leaves, adding ethanol, digesting through the ethanol, combining the extracting solution, filling by a microporous membrane, or centrifuging, introducing the treated extracting solution to pass through the macroporous resin, eluting by using ethanol solution, collecting the ethanol eluant, so as to obtain a red bayberry leaf extract after the eluant is concentrated and dried, and smashing the extract so as to obtain the natural preservative. The raw material used in the method belongs to a natural plant which has big resource preservation amount and low production cost. The preparation method disclosed by the invention has the advantages of simple process, and low preparing cost; and the obtained natural preservative has a good antiseptic and anticorrosive effect, high use safety and an obvious inhibiting effect on typical invasive organisms including escherichia coli and staphylococcus aureus in food, and can be applied to preservation and fresh-keeping of a plurality of animal foods including aquatic products.

Description

technical field [0001] The invention relates to the technical field of food additives, in particular to a preparation method of a natural preservative using bayberry leaves as raw materials. Background technique [0002] At present, the food industry mainly adopts the method of adding preservatives to solve the problem of food preservation at room temperature. Due to the advantages of easy to use and low cost, chemical preservatives can be widely used. However, with the continuous improvement of the level of science and technology, the potential carcinogenicity, teratogenicity and food poisoning of chemical preservatives are gradually emerging. For example, nitrite used in meat preservation can form strong carcinogens in the body. Formate can cause food poisoning and have trace teratogenic effects; in addition, chemical preservatives will also have adverse effects on the ecological environment. Since natural preservatives come from natural products, many plant-derived pres...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3472
Inventor 邓尚贵霍健聪
Owner ZHEJIANG OCEAN UNIV
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