Preparation method of compound food preservative of kadsura longipedunculata extract and wild chrysanthemum extract

A technology of wild chrysanthemum extract and food preservative, which is applied in the field of food preservative preparation, can solve the problem of insufficient research on the application technology of extraction process, optimization of antibacterial properties, poor antibacterial effect of antibacterial substances, and easy oxidation application technology research and other issues, to achieve the effect of low price, excellent anti-corrosion performance and low cost

Inactive Publication Date: 2015-07-22
广州市海珠区食品药品检验所 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the common extraction process will cause a large loss of antibacterial active ingredients in Schisandra chinensis and wild chrysanthemum, unsatisfactory antibacterial effect and more impurities in the end product.
In addition, with the same dosage, the antibacterial effect of antibacterial substances extracted from Schisandra chinensis and wild chrysanthemum is not as good as that of chemically synthesized preservatives, and large doses will cause food to taste slightly bitter.
For the antibacterial active ingredients of Schisandra chinensis and wild chrysanthemum,

Method used

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Examples

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preparation example Construction

[0029] A preparation method of a food preservative compounded with Schisandra chinensis extract and wild chrysanthemum extract, comprising the steps of:

[0030] 1) Extraction: Extract the Southern Schisandra powder with a mixed solution of ethanol: acetone with a volume ratio of (50~55): 100 as the extractant; filter the extract, take the filtrate, and then concentrate the filtrate to obtain the flavonoid concentration 0.8~1.0mg / mL crude extract solution of Schisandra chinensis;

[0031] Extract the wild chrysanthemum powder with an ethanol solution with a volume concentration of 60-65% as the extractant, filter the extract, take the filtrate, and then concentrate the filtrate to obtain crude chrysanthemum with a flavonoid concentration of 1.5-2.0 mg / mL. extract solution;

[0032]2) Purification: firstly pretreat the resin, put the resin into a column, and adjust the pH value of the crude extract solution of Schisandra chinensis and the crude extract solution of Chrysanthemu...

Embodiment 1

[0044] Example 1 A preparation method of a food preservative compounded with Schisandra chinensis extract and wild chrysanthemum extract

[0045] 1) Pretreatment: Wash and drain the fresh Schisandra fruit and fresh wild chrysanthemum respectively, then air-dry them at 60-65°C until the moisture content is below 8%, crush them, and pass through a 20-mesh sieve to obtain Schisandra powder and Wild chrysanthemum powder, sealed for future use;

[0046] 2) Extraction: Put the Southern Schisandra powder obtained in the previous step into a condensation reflux device (this device facilitates the recovery of the extractant in the subsequent vacuum distillation process and reduces environmental pollution), and the volume ratio is (50~55): 100 The mixture of ethanol and acetone is used as the extractant, the ratio of solid to liquid is 1g:(40~50)mL, after extraction at 70~75℃ for 2.5~3.0h, cool, filter to get the filtrate, and then distill the filtrate under reduced pressure to obtain...

Embodiment 2

[0051] Example 2 A preparation method of a food preservative compounded with Schisandra chinensis extract and wild chrysanthemum extract

[0052] 1) Pretreatment: Wash and drain the fresh Schisandra fruit and fresh wild chrysanthemum respectively, then air-dry at 65°C until the moisture content is below 8%, crush them, and pass through a 20-mesh sieve to obtain southern Schisandra powder and wild chrysanthemum respectively Powder, sealed for future use;

[0053] 2) Extraction: Place the Schisandra chinensis powder obtained in the previous step in a condensation reflux device (this device is convenient for the recovery of the extractant in the subsequent vacuum distillation process and reduce environmental pollution), and add ethanol and acetone with a volume ratio of 50:100 The mixed solution was used as the extractant, the ratio of solid to liquid was 1g:50mL, extracted at 75°C for 3.0h, cooled, filtered to get the filtrate, and then the filtrate was distilled under reduced...

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Abstract

The invention discloses a preparation method of a compound food preservative of a kadsura longipedunculata extract and a wild chrysanthemum extract. The preparation method comprises the following steps: using ethanol/acetone extract of kadsura longipedunculata and ethanol extract of wild chrysanthemum, and in combination with a resin separation technology, separating and purifying the kadsura longipedunculata extract and the wild chrysanthemum extract respectively; after purification of the extracts, performing freeze drying to obtain extract powder; mixing the kadsura longipedunculata extract powder and the wild chrysanthemum extract powder according to a certain ratio to obtain the compound food preservative. The compound food preservative can guarantee freshness of fresh meats, fishes, fresh eggs, pastry and soft cans within a shelf period, and has the advantages of biological high safety, low toxicity, high efficiency, small adding amount, good preservative performance, wide antimicrobial spectrum and high bacteriostatic capability.

Description

Technical field [0001] The present invention involves a natural food preservative and its preparation methods, especially the preparation method of a food preservatives with a reclaimed food preservatives with southern five flavors extraction and wild chrysanthemum extract. Background technique [0002] Food preservatives are one of the main additives in the food industry. The preservatives currently used in my country are mainly chemical synthetic preservatives such as benzoic acid and its salt, sorbic acid and its salt.Although government agencies and academic circles of various countries have conducted strict and detailed research and evaluation of current food preservatives, and formulated corresponding regulations and detailed use standards to ensure consumers' food safety, but out of health, they are healthy for health.Attention, consumers also advocate natural food preservatives obtained by natural animals and plants as raw materials and extracted processing.Therefore, the...

Claims

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Application Information

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IPC IPC(8): A23L3/3472A23B4/20A23B5/14
CPCA23B4/20A23B5/14A23L3/3472A23V2002/00A23V2200/10A23V2250/21
Inventor 陈新于新江秀娟罗维英钟蓓邱苑新
Owner 广州市海珠区食品药品检验所
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