Method for preparing natural detergent through microbial fermentation of sapindus peels

A technology of Sapindus fruit peel and natural detergent, which is applied in chemical instruments and methods, detergent compounding agents, detergent compositions, etc., and can solve problems such as high cost, high risk of detergent ingredients, and various synthetic detergent processes. , to achieve the effect of low price, delay skin aging, and skin natural luster

Inactive Publication Date: 2015-07-29
QUANGANG PETROCHEM RES INST OF FUJIAN NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a new method for the preparation of natural detergents with abundant resources, low cost, simple operation and easy operation, aiming at the problems of synthetic detergents with various processes, high risk of washing ingredients and high cost.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Dry the Sapindia fruit peel in an oven at 60°C, crush and pass through a 20-mesh sieve, take 1Kg of the Sapindula fruit peel powder and put it into a 10L reactor, add 4L deionized water, extract three times under normal pressure and at a constant temperature of 40°C, each time 6h. The water extract of Sapindus fruit peel was gradually added to the two culture media, so that the two strains could adapt to the fermentation environment step by step, and a microbial strain with tolerance to the water extract was domesticated. Add 0.05% disodium hydrogen phosphate and 0.05% sodium dihydrogen phosphate in proportion to the water extract, inoculate 5% logarithmic Bacillus subtilis or 6% yeast in the extract, under normal pressure and 20°C After culturing at constant temperature for 15 days, the supernatant was obtained by filtration. Add 7% natural aloe extract and 1% sodium alginate to the supernatant.

Embodiment 2

[0022] Sapindia chinensis peel was dried in an oven at 60°C, crushed and passed through a 20-mesh sieve, 1 Kg of Sapindia chinensis peel powder was put into a 10L reactor, added 4 L of deionized water, and leached three times under normal pressure and at a constant temperature of 50°C. 8 hours each time. The water extract of Sapindus fruit peel was gradually added to the two culture media, so that the two strains could adapt to the fermentation environment step by step, and a microbial strain with tolerance to the water extract was domesticated. Add 0.1% disodium hydrogen phosphate and 0.1% sodium dihydrogen phosphate in proportion to the water extract, inoculate 8% logarithmic Bacillus subtilis or 9% yeast in the extract, and culture at 25°C for 20 day, filtered to obtain the supernatant. Add 8% vegetable glycerin and 1% chitosan to the supernatant.

Embodiment 3

[0024] Dry the Sapindus fruit peel in an oven at 60°C, crush it through a 20-mesh sieve, take 1 Kg of the Sapindus fruit peel powder and put it into a 10L reactor, add 4 L of deionized water, and extract three times under normal pressure and at a constant temperature of 60°C. 10 hours each time. The water extract of Sapindus fruit peel was gradually added to the two culture media, so that the two strains could adapt to the fermentation environment step by step, and a microbial strain with tolerance to the water extract was domesticated. Add 0.2% disodium hydrogen phosphate and 0.2% sodium dihydrogen phosphate in proportion to the water extract, inoculate 9% logarithmic Bacillus subtilis or 10% yeast in the extract, and culture at 30°C for 30 day, filtered to obtain the supernatant. Add 4% natural aloe extract, 5% vegetable glycerin, 0.5% sodium alginate and 0.5% chitosan to the supernatant.

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PUM

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Abstract

The invention relates to a method for preparing a natural detergent through microbial fermentation of sapindus peels. The method comprises main technological steps as follows: sapindus peels dried at the high temperature are crushed, and deionized water is added at the proper temperature for extraction for 1-24 h; a water extract is inoculated with domesticated Bacillus subtilis or saccharomycetes with the content ranging from 1% to 10% at the logarithmic phase, temperature-controlled culture is performed for 2-30 d, impurity components such as saccharides, protein, micromolecular pectin, cellulose and the like in the water extract can be degraded by microbes, saponin with the higher purity is obtained, and meanwhile, certain amounts of a natural aloe extract or plant glycerin as well as chitosan or sodium alginate are added, so that the natural detergent can realize skin-whitening, moisturizing, antibacterial and sterilizing effects. A new method which is low in cost, simple in technology and environment-friendly is provided for preparation of the natural detergent, and the natural detergent is safe and non-toxic.

Description

technical field [0001] The invention relates to the field of daily chemical industry, in particular to a method for preparing a natural cleanser, in particular to a method for preparing a natural cleanser by microbial fermentation of sapindus fruit peel. Background technique [0002] With the advancement of science and technology, household cleaning products such as washing powder, detergent, toilet cleaner, and air freshener have entered thousands of households, and people's daily life is inseparable from all kinds of synthetic cleaners. Synthetic detergents are a class of chemical products made of surfactants as the main raw material. They are generally composed of one or two surfactants mixed with builders, fragrances, fluorescent whitening agents and proteolytic enzymes. The surfactant sodium alkylbenzene sulfonate has a strong stimulating effect on the skin, which can easily cause skin roughness and peeling, and when absorbed through the skin, the detoxification functio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11D1/66C11D3/386C11D3/48
Inventor 陈登龙王珊珊李敏黄秀萍刘金玲王勇
Owner QUANGANG PETROCHEM RES INST OF FUJIAN NORMAL UNIV
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