Mixed essential oil and application thereof

A technology of essential oil and cinnamon essential oil, which is applied in application, edible seed preservation, food preservation, etc., can solve the problem of less optimal plant essential oil, and achieve the effect of reducing the risk of mildew and strong antibacterial properties

Inactive Publication Date: 2019-09-20
HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are few existing studies to optimize the performance of volatil

Method used

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  • Mixed essential oil and application thereof
  • Mixed essential oil and application thereof
  • Mixed essential oil and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] (1) Select essential oils with strong antibacterial properties from 10 unilateral essential oils, which are: licorice essential oil, Polygonum multiflorum essential oil, thyme essential oil, clove essential oil, Artemisia annua essential oil, lemon eucalyptus essential oil, wild chrysanthemum essential oil, Purslane essential oil, cinnamon, and herb (all purchased from Rongtian Natural Perfume Factory, Qingyuan District, Ji'an City).

[0033] With reference to the national standard GB 4789.15-2016 National Food Safety Standard-Food Microbiological Inspection-Mold and Yeast Counting method, the bacteriostatic rate was determined:

[0034] After rinsing the rice sample, select a suitable gradient and pour it into Bengal red medium. Filter the unilateral essential oil with a disposable filter (0.22 μm). After the culture medium is cooled and solidified, invert the plate, put a piece of sterilized filter paper (d=3cm) in the lid of the dish, and drop 5 μL of the unilateral ...

Embodiment 2

[0060] The actual application effect evaluation of the mixed essential oil (59.7% cinnamon essential oil, 15.0% clove essential oil and 27.1% thyme essential oil) of the present invention.

[0061] Put 500g of rice into a 2L beaker, then take 68μL-124μL of mixed essential oil into a 50mL small beaker, and finally place the small beaker flat on the rice for fumigation. Take 25g rice samples at 0h, 24h, 48h, 72h, and 96h respectively, and determine the total number of mold colonies (GB 4789.15-2016 Food Safety National Standard Food Microbiology Examination of Mold and Yeast Count). Three sets of parallel experiments were carried out at the same time, and the results are shown in Table 4.

[0062] Table 4 Experimental results of effect evaluation

[0063] time / h Total bacterial count cfu / g 0 2527±27 a

[0064] As can be seen from Table 4, the mixed essential oils provided by the present invention have significant antibacterial properties within 0 to 72 hours. ...

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Abstract

The invention provides mixed essential oil and application thereof and belongs to the technical field of antibacterial essential oil. The mixed essential oil comprises, by weight percentage, 50-62% of cinnamon essential oil, 12-20% of clove essential oil and 22-34% of thyme essential oil. The mixed essential oil is green, efficient and high in antibacterial performance. When the mixed essential oil is used for crop storage and transportation, the mildewing risk of crops such as rice can be lowered.

Description

technical field [0001] The invention relates to the technical field of antibacterial essential oils, in particular to a mixed essential oil and its application. Background technique [0002] During the storage and transportation of rice, mold is the main group of microorganisms that directly endanger the safety of rice. Mold can accelerate aging and deterioration. Mycotoxins produced by molds even seriously threaten the personal safety of consumers. [0003] With the frequent occurrence of side effects of synthetic drugs, the application of natural plant extracts has an increasingly strong demand for life and production. On the one hand, the differentiated physiological activity of plant extracts is the driving force for its research. On the other hand, the low toxicity and economic viability of plant extracts become the main factors of acceptance by consumers and businesses. In recent years, the food industry has shown increasing interest in plant extracts, some added d...

Claims

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Application Information

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IPC IPC(8): A23B9/26
CPCA23B9/26A23V2002/00
Inventor 钱丽丽章采东邱彦超符丽雪毛小雨
Owner HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY
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