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Bacteriostat used for fruit-vegetable preservation, composite preservative and preservation method

A bacteriostatic agent, fruit and vegetable technology, applied in the direction of preservation of fruits and vegetables, protection of fruits/vegetables with a protective layer, food preservation, etc.

Inactive Publication Date: 2018-12-21
HUBEI UNIV OF ARTS & SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These storage effects are all unsatisfactory, and deterioration phenomena such as mildew and insect damage are common.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] The present embodiment provides a kind of antibacterial agent for fruit and vegetable preservation, it comprises:

[0033] Phoenix tail extract 0.1g;

[0034] Jasmine flower extract 0.5g.

[0035] Wherein, (1) the preparation method of Herba Pteris extract comprises:

[0036] a. Dry and pulverize Pteris vulgaris, add 30% ethanol aqueous solution, the total weight of the ethanol solution is 4 times of the weight of Pteris vulgaris after drying and pulverization, leaching under reflux at 50°C for 40 minutes, and filter to obtain the extract ;

[0037] b. Extracting the above extract with ether to obtain the extract;

[0038] c. The above extract was subjected to column chromatography with a polyethylene glycol 5000 column, and then eluted with a 5% aqueous ethanol solution to obtain a first-stage eluent;

[0039] d. Chromatography of the above-mentioned first-stage eluent with 300-mesh polyamide powder as an adsorbent, and then eluting with 0.1% acetic acid aqueous so...

Embodiment 2

[0048] The present embodiment provides a kind of antibacterial agent for fruit and vegetable preservation, it comprises:

[0049] Phoenix tail extract 0.3g;

[0050] Jasmine flower extract 0.3g.

[0051] Wherein, (1) the preparation method of Herba Pteris extract comprises:

[0052] a. Dry and pulverize Pteris vulgaris, add 40% ethanol aqueous solution, the total weight of the ethanol solution is 4.5 times of the weight of Pteris vulgaris after drying and pulverization, heat reflux extraction at 55°C for 50 minutes, and filter to obtain extract ;

[0053] b. Extracting the above extract with ether to obtain the extract;

[0054] c. Perform column chromatography on the above extract with a polyethylene glycol 5000 column, and then elute with 8% ethanol aqueous solution to obtain the first-stage eluent;

[0055] d. Chromatography of the above-mentioned first-stage eluent with 300-mesh polyamide powder as an adsorbent, and then elute with 0.2% acetic acid aqueous solution to ...

Embodiment 3

[0064] The present embodiment provides a kind of antibacterial agent for fruit and vegetable preservation, it comprises:

[0065] Phoenix tail extract 0.5g;

[0066] Jasmine Flower Extract 0.1g.

[0067] Wherein, (1) the preparation method of Herba Pteris extract comprises:

[0068] a. Dry and pulverize Pteris vulgaris, add 50% ethanol aqueous solution, the total weight of the ethanol solution is 5 times the weight of Pteris vulgaris after drying and pulverizing, leaching under reflux at 60°C for 60 minutes, and filter to obtain the extract ;

[0069] b. Extracting the above extract with ether to obtain the extract;

[0070] c. Perform column chromatography on the above extract with a polyethylene glycol 5000 column, and then elute with a 10% aqueous ethanol solution to obtain a first-stage eluent;

[0071] d. Chromatography of the above-mentioned first-stage eluent with 300-mesh polyamide powder as an adsorbent, and then elute with 0.3% acetic acid aqueous solution to obt...

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PUM

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Abstract

The invention provides a bacteriostat used for fruit-vegetable preservation, a composite preservative and a preservation method, and relates to the field of food preservation. The bacteriostat comprises herba pteridis multifidae extract and flos jasmini sambac extract. The composite preservative comprises the bacteriostat and a coating agent matched with the bacteriostat for use, wherein the coating agent is prepared from the following components in parts by weight: 5-10 parts of chitosan, 1-3 parts of sodium chloride and 10-20 parts of peanut oil. The preservation method comprises the following steps: dissolving the coating agent in the composite preservative into water, spraying to the surfaces of fruits and vegetables, naturally drying for 1-3 hours in air, spraying the bacteriostat dissolved into 6-14% acetic acid to the surfaces of fruits and vegetables, naturally drying in air, and preserving at the low temperature. The composite preservative and the preservation method can effectively inhibit a mildew phenomenon and an insect pest phenomenon generated in a preservation period, of the fruits and vegetables, and prolongs the preservation storage period of the fruits and vegetables to the greatest extent.

Description

technical field [0001] The invention relates to the field of food preservation, in particular to a bacteriostatic agent, a composite preservative and a preservation method for fruit and vegetable preservation. Background technique [0002] Fruits and vegetables refer to vegetables and fruits in general. Fruits and vegetables are the main components of food in the diet of Chinese residents. They are rich in vitamins, inorganic salts and dietary fiber necessary for the human body, and contain little protein and fat. However, at present, the storage time of fruits and vegetables is relatively short, and they are prone to mold, which is not conducive to long-term storage. Let's take tomatoes as an example to illustrate. [0003] Tomatoes are also known as tomatoes. Tomatoes have well-developed root system, wide and deep distribution, strong rooting power, and adventitious roots are easy to grow on the stem, easy to transplant, and can also be propagated by cuttings. It first ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/16A23B7/154
CPCA23B7/154A23B7/16A23V2002/00A23V2200/10A23V2250/21
Inventor 阎华孙永林汤尚文李玉奇范文莹李欢欢余海忠
Owner HUBEI UNIV OF ARTS & SCI