A kind of compound plant extract, preparation method and application

A plant extract, extract technology, applied in the fields of application, food science, fruit and vegetable preservation, etc., to protect the environment, prolong the storage period, and ensure the effect of human health

Active Publication Date: 2021-12-07
YICHUN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As people pay more and more attention to food safety, this kind of chemical bactericidal preservative obviously can no longer meet people's needs

Method used

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  • A kind of compound plant extract, preparation method and application
  • A kind of compound plant extract, preparation method and application
  • A kind of compound plant extract, preparation method and application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Antibacterial test of compound plant extracts:

[0021] (1) Experimental bacteria (bacteria name in italics)

[0022] Foodborne pathogens:

[0023] Pseudomonas fluorescens (Pseudomonadaceae Fluorescens ATCC 13525);

[0024] Salmonella enteritidis (Salmonella enteritidis CMCC(B)50335);

[0025] Proteus (proteus species CMCC(B)49027);

[0026] Escherichia coli (E.coli k-12IFO 3301);

[0027] Listeria monocytogenes ATCC 19115;

[0028] Staphylococcus aureus (Staphylococcus aureus CMCC(B)26003)

[0029] (2) Experimental method

[0030] 2.1 Compound plant extracts

[0031] Prepare four plants: clove, rosemary, licorice, and oregano. After the prepared cloves, rosemary, licorice, and oregano are crushed, they are respectively soaked and extracted with 99.5% absolute ethanol. The quality of each plant is comparable to that of ethanol The volume ratio of each is 1:9 (m / v), soaking and shaking for 40-52h, preferably, under the condition of 130-170rpm / min, soaking and sha...

Embodiment 2

[0052] Antibacterial test of single plant extracts:

[0053] (1) Experimental bacteria (bacteria name in italics)

[0054] Foodborne pathogens:

[0055] Pseudomonas fluorescens (Pseudomonadaceae Fluorescens ATCC 13525);

[0056] Salmonella enteritidis (Salmonella enteritidis CMCC(B)50335);

[0057] Proteus (proteus species CMCC(B)49027);

[0058] Escherichia coli (E.coli k-12 IFO 3301);

[0059] Listeria monocytogenes ATCC 19115;

[0060] Staphylococcus aureus (Staphylococcus aureus CMCC(B)26003)

[0061] (2) Experimental method

[0062] 2.1 Single plant extract

[0063] Prepare eight kinds of plants including cinnamon, clove, sage, rosemary, licorice, thyme, star anise and oregano After being pulverized, soak and extract with 99.5% absolute ethanol respectively. The ratio of the mass of each plant to the volume of ethanol is 1:9 (m / v). Under the condition of 150rpm / min, soak and shake for 48h, then filter Obtain the filtrate (the filtrate can be stored at 4°C), there...

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PUM

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Abstract

The invention provides a compound plant extract, comprising: clove extract, rosemary extract, licorice extract and oregano extract. The active ingredients of the compound plant extract of the present invention are all derived from natural plant extracts, including clove extract, rosemary extract, licorice extract, oregano extract, and actual test results show that the compound plant extract has Food-borne pathogenic bacteria have effective antibacterial and bactericidal effects; moreover, the compound plant extract is derived from natural plants, does not cause harm to the human body, and has safe and efficient antibacterial effects. The present invention can be applied to food preservation, As well as food equipment and environment, the compound plant extract can replace traditional chemical preservatives, and has important practical significance for reducing chemical residues, protecting the environment, ensuring human health, and prolonging the storage period of vegetables.

Description

technical field [0001] The invention relates to the technical field of food safety, in particular to a compound plant extract, a preparation method and an application. Background technique [0002] "Food is the most important thing for the people, and food safety is the first priority." Food safety has become the focus of attention of the whole society. Long-term storage of food will cause spoilage due to the growth of food-borne pathogens. Spoilage will not only cause food to lose its nutritional value, but also cause food poisoning, resource loss and environmental pollution. [0003] In order to suppress and eliminate food-borne pathogenic bacteria, it is often necessary to add bactericidal preservatives to food to achieve bactericidal preservation and prolong the shelf life of food. harm. As people pay more and more attention to food safety, this kind of chemical bactericidal preservative obviously cannot meet people's needs. Contents of the invention [0004] In vie...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L3/3472A23B7/154
Inventor 潘小军
Owner YICHUN UNIVERSITY
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