Preparation method of novel bacteriostatic agent by using dihydromyricetin collaborative organic acid as raw material

Abstract

The invention relates to a preparation method of a novel bacteriostatic agent by using dihydromyricetin collaborative organic acid as a raw material. The preparation method of natural bacteriostatic agent, which adopts dihydromyricetin (purity being not lower than 95%) collaborative lactic acid and citric acid as the main materials, comprises the following steps of: using 68% alcohol to dissolve dihydromyricetin, so that the mass concentration of the dihydromyricetin is regulated to 5g/L; adding the lactic acid and the citric acid in sequence under 25 DEG C, so that the contents of the lactic acid and the citric acid respectively achieve 0.08% and 0.1% of the total amount; using a 200rpm shaking table for uniformly mixing for 10 minutes; using filter paper to filer; and getting the filtrate to obtain the efficient natural bacteriostatic agent. The bacteriostatic agent has better bacteriostatic action to bacteria and mycete, and a bacteriostatic effect equivalent to that of potassium sorbate according to experimental comparison, and a remarkable preservative and fresh-keeping effect in aquatic products. The bacteriostatic agent can be used for causing bacteria cell membranes to break, so that apoptosis is caused by the reinforced permeability of the cell membranes. The dihydromyricetin has a plurality of healthcare functions and stable components; the collaborative organic acid is considered as GRAS (Generally Regarded as Safe), and can be extensively used for preservation and freshness-keeping of the food.

Description

technical field [0001] The invention relates to a preparation method of a novel natural antibacterial agent, in particular to a high-efficiency natural natural antibacterial agent developed with dihydromyricetin as a raw material, which can be widely used in the field of food preservation. Background technique [0002] A large part of the loss of agricultural and sideline products, aquatic products and other foods in the world is caused by spoilage caused by microorganisms. Now most of the market uses chemically synthesized preservatives such as potassium sorbate and sodium benzoate to prevent spoilage. Long-term consumption of these preservatives will cause Bring health hazards to the human body. [0003] Dihydromyricetin is a kind of flavonoid compound extracted from Grape dentata plant, which has various biological activities and broad-spectrum antibacterial effect, and has inhibitory effect on both Gram-positive and negative fungi. It is proved that dihydromyricetin syn...

AI Technical Summary

Problems solved by technology

[0002] A large part of the loss of food such as agricultural by-products and aquatic products in the world is caused by spoilage caused by microorganisms. However, chemically synthesized preser