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Antibacterial preservative and preparation method thereof

A technology of preservatives and oxidants, which is applied in the field of antibacterial preservatives and their preparation, and can solve problems such as complex operations, limited sources, and unsatisfactory fresh-keeping effects

Inactive Publication Date: 2018-11-02
江苏惠田科技开发有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, common antibacterial agents such as chitin, chitosan, propolis, protamine, etc., are extracted from animals and plants, and have limited sources, high extraction process requirements, high extraction costs, poor extract stability, and Poor thermal properties, weak antibacterial properties, etc.; common preservatives include thiophanate, carbendazim, teketol, imazole, etc., which are obtained by drug synthesis, requiring special equipment, complicated operations, and high costs. It is difficult to use on a large scale, and the fresh-keeping effect is not ideal when used alone

Method used

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  • Antibacterial preservative and preparation method thereof
  • Antibacterial preservative and preparation method thereof
  • Antibacterial preservative and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0096] Methods as below:

[0097] (1) Preparation of gellan gum solution: Accurately weigh 100 mg of gellan gum powder, dissolve it in 10 mL of 2.5% sodium hydroxide solution, prepare a gellan gum solution with a final concentration of 1.0% (w / v), and boil to The solution was clear. Add 3 times the volume of isopropanol to precipitate, centrifuge at 8000r / min for 10min, take out the precipitate, and dry in an oven at 60°C until constant weight. Add distilled water to redissolve until the solution concentration is 0.1% (w / v), add 0.3g cation exchange resin and mix evenly for 30min, the resin is recovered by filtration with a sand core filter, and the filtrate is adjusted to neutrality with 2.5% sodium hydroxide solution to obtain the resultant cold glue solution;

[0098] (2) Preparation of oxidant mixture: Weigh 0.01 mmoL of 2,2,6,6-tetramethylpiperidine-1-oxyl radical powder and 0.1 mmoL of sodium bromide powder and dissolve them in 100 mL of distilled water. Add 7.5mmoL s...

Embodiment 2

[0105] Methods as below:

[0106] (1) Preparation of gellan gum solution: Accurately weigh 200 mg of gellan gum powder, dissolve it in 10 mL of 2.5% sodium hydroxide solution, prepare a gellan gum solution with a final concentration of 2% (w / v), and boil to The solution was clear. Add 4 times the volume of isopropanol to precipitate, centrifuge at 10,000 r / min for 20 minutes, take out the precipitate, and dry in an oven at 80°C until constant weight. Add distilled water to redissolve until the solution concentration is 0.2% (w / v), add 0.5g cation exchange resin and mix evenly for 30min, the resin is recovered by filtration with a sand core filter, and the filtrate is adjusted to neutrality with 2.5% sodium hydroxide solution to obtain the resultant cold glue solution;

[0107] (2) Preparation of oxidant mixture: Weigh 0.03 mmoL of 2,2,6,6-tetramethylpiperidine-1-oxyl radical powder and 0.2 mmoL of sodium bromide powder and dissolve them in 200 mL of distilled water. Add 12m...

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Abstract

The present invention discloses an antibacterial preservative and a preparation method thereof, and belongs to the technical field of food processing. The antibacterial preservative is prepared by grafting gellan gum oxide with lactic streptococci, has advantages of wide application environment, strong antibacterial activity and strong heat resistance, can effectively inhibit activities of Gram-positive bacteria of staphylococcus, escherichia coli, etc., and is applied in the staphylococcus aureus and escherichia coli; antibacterial circles can reach 70 mm and 80 mm, respectively; and besides,the antibacterial preservative has strong preservation ability, can very well increase shelf life and stability of food, and can be applied on surfaces and cutting sections of fruits and vegetables,and dissolved in fruit and vegetable juice; and the fruits, vegetables and fruit and vegetable juice can be kept at 25 DEG C for 5 days without deterioration.

Description

technical field [0001] The invention relates to an antibacterial fresh-keeping agent and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Antibacterial agents refer to chemical substances that can keep the growth or reproduction of certain microorganisms (bacteria, fungi, yeast, algae, viruses, etc.) below the necessary level within a certain period of time; Chemical synthetic substances or natural substances that keep food rotten and deteriorated, keep nutrients, color, fragrance and keep food fresh for a short period of time. [0003] At present, common antibacterial agents such as chitin, chitosan, propolis, protamine, etc., are extracted from animals and plants, and have limited sources, high extraction process requirements, high extraction costs, poor extract stability, and Poor thermal properties, weak antibacterial properties, etc.; common preservatives include thiophanate, carbendazim, teketol, imazole,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3562A23L3/3544
CPCA23L3/3544A23L3/3562
Inventor 徐后龙程先玲朱铭张愫高敏杰李志涛詹晓北王支海刘丽萍
Owner 江苏惠田科技开发有限公司
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