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Winter jasmine extract and application thereof in preparation of food preservative

A technology of winter jasmine and its extract, which is applied in the field of winter jasmine extract and its application in the preparation of food preservatives, which can solve problems such as adverse effects of food flavor and human side effects, and achieve significant antibacterial and antiseptic effects

Inactive Publication Date: 2016-08-10
张利文
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] For a long time, the food industry has been accustomed to using chemical synthetics as food preservatives, such as benzoic acid and its salts, sorbic acid and its salts, and parabens, etc., which will inevitably have harmful effects on food during use. The flavor of the food has adverse effects, and once it exceeds the standard, it will have toxic and side effects on the human body

Method used

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  • Winter jasmine extract and application thereof in preparation of food preservative

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment 1: the preparation of winter jasmine extract

[0017] (a) Mix and pulverize 5kg of dried Jasmine and Artemisia capillarye (accounting for 10% of the total weight), extract 3 times (25L×3 times) under reflux with 85% ethanol for 2 hours each time, combine the extracts, and concentrate to Obtain concentrated solution (3L) without alcoholic smell; (b) use petroleum ether (3L×3 times), ethyl acetate (3L×3 times) and water-saturated n-butanol (3L×3 times) successively to step (a) concentrated solution 3 times) extraction, to obtain petroleum ether extract, ethyl acetate extract and n-butanol extract respectively; The column volume was used to remove large polar substances, and then 10 column volumes were eluted with 75% ethanol, and the 75% ethanol eluate was collected and concentrated under reduced pressure.

Embodiment 2

[0018] Embodiment 2: the preparation of winter jasmine extract

[0019] (a) Mix and pulverize 5kg of dried Jasmine and Artemisia capillarye (accounting for 5% of the total weight), extract 3 times (25L×3 times) with 80% ethanol under reflux, each time for 2 hours, combine the extracts, and concentrate to Obtain concentrated solution (3L) without alcoholic smell; (b) use petroleum ether (3L×3 times), ethyl acetate (3L×3 times) and water-saturated n-butanol (3L×3 times) successively to step (a) concentrated solution 3 times) extraction, to obtain petroleum ether extract, ethyl acetate extract and n-butanol extract respectively; The column volume was used to remove large polar substances, and then 12 column volumes were eluted with 70% ethanol, and the 70% ethanol eluate was collected and concentrated under reduced pressure.

Embodiment 3

[0020] Embodiment 3: the preparation of winter jasmine extract

[0021] (a) Mix and pulverize 5 kg of dried Jasmine and Artemisia capillary (accounting for 15% of the total weight), extract 3 times with 90% ethanol under reflux (25L×3 times), each time for 2 hours, combine the extracts, and concentrate to Obtain concentrated solution (3L) without alcoholic smell; (b) use petroleum ether (3L×3 times), ethyl acetate (3L×3 times) and water-saturated n-butanol (3L×3 times) successively to step (a) concentrated solution 3 times) extraction, to obtain petroleum ether extract, ethyl acetate extract and n-butanol extract respectively; The column volume was used to remove large polar substances, and then 8 column volumes were eluted with 80% ethanol, and the 80% ethanol eluate was collected and concentrated under reduced pressure.

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Abstract

The invention discloses a winter jasmine extract and an application thereof in preparation of a food preservative containing the winter jasmine extract. The winter jasmine extract is prepared by the following steps: (a) mixing dry winter jasmine and artemisia capillaris, crushing the mixture, carrying out hot reflux extraction with an 80-90% ethanol solution, merging the extract liquids, and concentrating to have no alcohol smell, to obtain an ethanol extraction concentrated liquid; (b) diluting the ethanol extraction concentrated liquid obtained in the step (a) with water, successively extracting with petroleum ether, ethyl acetate and water saturated n-butanol, and carrying out reduced pressure concentration, to respectively obtain a petroleum ether extract, an ethyl acetate extract and an n-butanol extract; and (c) dissolving the n-butanol extract with water, filtering, enriching active ingredients with AB-8 type macroporous resin, firstly rinsing with 5-15% ethanol with the amount of 6-10 times of the column volume to remove large-polarity ingredients, then eluting with 70-80% ethanol with the amount of 8-12 times of the column volume, collecting a 70-80% ethanol eluent, and carrying out reduced pressure concentration, wherein the amount of the artemisia capillaris accounts for 5%-15% of the total weight of the winter jasmine and the artemisia capillaris.

Description

technical field [0001] The invention belongs to the field of food and relates to the preparation and application of preservatives, in particular to a winter jasmine extract and its application in the preparation of food preservatives. Background technique [0002] Winter jasmine is the flower of jasmine jasmine of Oleaceae plant. Harvest from February to April and dry. The original plant, Jasmine jasmine, is a deciduous shrub, up to 5 meters high. Branches slender, erect or arched, branchlets smooth and glabrous, with four edges. Compound leaves opposite; leaflets 3, ovate or oblong-ovate, 1-3 cm long, with pointed apex, fine hairs on margin, glabrous below; petiole 5-10 mm long. Flowers are light yellow, blooming first leaves, born on last year's branches, solitary or axillary; pedicels about 6 mm long, covered with long and narrow green bracts; calyx bell-shaped, lobes 6, linear, green, and calyx simple Same length or longer; corolla tube tall saucer-shaped, about 2 cm...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3472
CPCA23L3/3472
Inventor 张利文
Owner 张利文
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