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Natural plant-derived antiseptic and its preparation method and use

A technology of natural plants and preservatives, applied in the fields of application, food science, food preservation, etc., to achieve the effect of prolonging the shelf life, simplifying the preparation process, and maintaining color and flavor

Inactive Publication Date: 2016-07-27
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no report on the application of G. chinensis extract as a food preservative, especially the application in seafood preservation. Therefore, further research on G. chinensis is of great significance for the development of new plant-derived natural preservatives.

Method used

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  • Natural plant-derived antiseptic and its preparation method and use
  • Natural plant-derived antiseptic and its preparation method and use
  • Natural plant-derived antiseptic and its preparation method and use

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Wash and drain the fresh G. chinensis leaves, put them in a constant temperature drying oven at 70°C for 36 hours, crush them after cooling, and pass through a 40-mesh sieve to obtain G. syringae powder; take an appropriate amount of G. For Tiankui powder, add 70% ethanol according to the ratio of solid to liquid at 1:30, reflux extraction at 70°C for 1.5 hours, suction filtration, and repeat extraction of the residue twice. The filtrates were combined, concentrated by rotary evaporation at 60°C, and freeze-dried to obtain the extract of G. violet.

[0021] Take fresh citrus peel, dry it at 70°C for 36 hours, crush it after cooling, and pass through 40 sieves to get citrus peel powder; take an appropriate amount of citrus peel powder, add 80% ethanol according to the ratio of solid to liquid 1:5, and extract under reflux at 70°C. The reflux time was 1 h, suction filtration, the residue was extracted twice, the filtrates were combined, concentrated by rotary evaporation ...

Embodiment 2

[0024] Wash and drain fresh leaves of G. chinensis, put them in a constant temperature drying oven at 80°C for 48 hours, crush them after cooling, and pass through a 60-mesh sieve to obtain G. syringae powder; For tiankui powder, add 80% ethanol according to the ratio of solid to liquid at 1:20, extract under reflux at 60°C for 2 hours, filter with suction, and extract the residue twice. The filtrates were combined, concentrated by rotary evaporation at 70° C., and freeze-dried to obtain the extract of G. chinensis.

[0025] Take fresh citrus peels, dry them at 80°C for 24 hours, crush them after cooling, pass through 60 sieves to get citrus peel powders; take an appropriate amount of citrus peel powders, add 90% ethanol according to the ratio of solid to liquid 1:7, and extract under reflux at 70°C. The reflux time was 1.5 h, suction filtration, the residue was extracted twice, the filtrates were combined, concentrated by rotary evaporation at 70°C, and freeze-dried to obtain...

Embodiment 3

[0028] Wash and drain the fresh leaves of G. chinensis, put them in a constant temperature drying oven at 75°C for 24 hours, crush them after cooling, and pass through a 40-mesh sieve to obtain G. syringae powder; For geranium powder, add 75% ethanol at a ratio of 1:25 to solid, extract at 65°C under reflux for 1.7 hours, filter with suction, and extract the residue twice. The filtrates were combined, concentrated by rotary evaporation at 65° C., and freeze-dried to obtain the extract of G. chinensis.

[0029] Take fresh citrus peel, dry it at 75°C for 48 hours, crush it after cooling, and pass through 40 sieves to obtain citrus peel powder; take an appropriate amount of citrus peel powder, add 80% ethanol according to the ratio of material to liquid 1:10, and extract under reflux at 65°C. The reflux time was 1.3 h, suction filtration, the residue was extracted twice, the filtrates were combined, concentrated by rotary evaporation at 65°C, and freeze-dried to obtain orange pee...

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Abstract

The invention relates to a natural plant-derived antiseptic. The natural plant-derived antiseptic comprises, by weight, 40-50 parts of begonia fimbristipula extract, 20-30 parts of orange peel extract and 60-80 parts of distilled water. The invention also relates to a preparation method of the natural plant-derived antiseptic and a use of the natural plant-derived antiseptic in aquatic product corrosion resistance. Effective components of Begoniafimbristioula Hance leaves and orange peel are extracted by an alcohol extraction method and through appropriate compatibility, the natural plant-derived antiseptic has good bacteriostasis and antibacterial effects. The natural plant-derived antiseptic can effectively inhibit common bacteria in collichthys lucidus, effectively prolongs a storage life and keeps the original color and local flavor. The natural plant-derived antiseptic utilizes pure natural Begoniafimbristioula Hance and orange peel as raw materials with wide sources, has a low cost, can be prepared through simple processes and can be massively used for food corrosion resistance and especially for aquatic product corrosion resistance.

Description

technical field [0001] The invention relates to a natural preservative, in particular to a natural plant source preservative and its preparation method and application. Background technique [0002] Food preservation has always been one of the main tasks of the food industry. Since food spoilage is mainly caused by microorganisms, chemical preservatives with low cost, convenient application and good effect have become the main means for the food industry to prevent food spoilage. However, the disadvantages of chemical preservatives in food safety are gradually emerging. In terms of the main types of preservatives in the food industry (benzoic acid, sorbic acid and their salts, parabens), these types of preservatives There are different hidden dangers in food safety. For example, taking benzoic acid and its salts as an example, some data show that low-dose and long-term intake of sodium benzoate can affect the shape and conformation of genetic material in rat germ cells, and ...

Claims

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Application Information

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IPC IPC(8): A23L3/3472
Inventor 陈静邓尚贵张俏徐斌
Owner ZHEJIANG OCEAN UNIV
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