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Anchovy antibacterial substance, preparation thereof and application of anchovy antibacterial substance to preservation of foods

An antibacterial substance and food antiseptic technology, applied to bacteria used in food preparation, application, food preservation, etc., can solve problems such as human health hazards, and achieve the effects of low price, good application prospects, and high yield

Inactive Publication Date: 2020-12-25
DALIAN INST OF CHEM PHYSICS CHINESE ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] In the process of food transportation and storage, preservatives must be used to prevent microbial contamination, but long-term excessive consumption of chemical preservatives will cause harm to human health

Method used

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  • Anchovy antibacterial substance, preparation thereof and application of anchovy antibacterial substance to preservation of foods
  • Anchovy antibacterial substance, preparation thereof and application of anchovy antibacterial substance to preservation of foods

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Anchovies were freeze-dried and pulverized to take 1 kg, added 2 L of petroleum ether, stirred and extracted at a temperature of 20° C. and a rotation speed of 100 rpm for 0.5 hours; after the extraction was completed, filtered to obtain 0.5 kg of anchovies filter residue.

[0018] Wash 0.5kg of anchovy filter residue twice with deionized water, add 5L of deionized water, adjust the pH to 7.5 with 1M hydrochloric acid, add Bacillus subtilis, so that the bacterial content in the fermentation broth is 2*10 8 CFU / ml, ferment at 35°C for 1 day; centrifuge at 15,000rpm for 5min after the fermentation, take the supernatant and freeze-dry to obtain 0.3kg of anchovy fermented crude extract.

[0019] Add 2L of 0.01M hydrochloric acid to the fermented crude extract of anchovies, homogenize at 4°C for 5 minutes, centrifuge at 15,000 rpm for 10 minutes, take the supernatant and add trichloroacetic acid to a final concentration of 5% (v / v), at 20°C Let stand for 4 hours, centrifuge ...

Embodiment 2

[0021] Anchovies were freeze-dried and pulverized to take 10 kg, added 100 L of n-hexane, stirred and extracted at a temperature of 20° C. and a rotation speed of 200 rpm for 5 hours; after the extraction was completed, filtered to obtain 8 kg of anchovies filter residue.

[0022] Wash 8kg of anchovy filter residue twice with deionized water, add 10L of deionized water, adjust the pH to 4.5 with 5M hydrochloric acid, add Lactobacillus, so that the bacteria content in the fermentation broth is 1*10 6 CFU / ml, fermented at 40°C for 3 days; centrifuged at 5000rpm for 20min after the fermentation, took the supernatant and freeze-dried to obtain 6kg of anchovy fermented crude extract.

[0023] Add 50L of 0.1M hydrochloric acid to the fermented crude extract of anchovies, homogenize at 4°C for 20min, centrifuge at 5000rpm for 30min, take the supernatant and add trichloroacetic acid to a final concentration of 10% (v / v), and store at 0°C Let it stand for 4 hours, centrifuge at 5000 rp...

Embodiment 3

[0025] Anchovies were freeze-dried and pulverized to take 1 kg, added 5 L of ethyl acetate, stirred and extracted at a temperature of 30° C. and a rotation speed of 200 rpm for 3 hours; after the extraction was completed, filtered to obtain 0.7 kg of anchovies filter residue.

[0026] Wash 0.7kg of anchovy filter residue twice with deionized water, add 10L of deionized water, adjust the pH to 7.5 with 3M hydrochloric acid, add Streptococcus thermophilus, so that the bacterial content in the fermentation broth is 1*10 7 CFU / ml, fermented at 50°C for 5 days; centrifuged at 10,000rpm for 20min after the fermentation, took the supernatant and freeze-dried to obtain 0.5kg of anchovy fermented crude extract.

[0027] Add 5L of 0.1M hydrochloric acid to the fermented crude extract of anchovies, homogenize at 4°C for 20min, centrifuge at 5000rpm for 30min, take the supernatant and add trichloroacetic acid to a final concentration of 20% (v / v), 4°C Let stand for 4 hours, centrifuge at ...

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Abstract

The invention relates to a method for preparing an antibacterial substance from anchovy. The anchovy is used as a raw material, a microbial fermentation method is used for preparing the antibacterialsubstance, and the anchovy antibacterial substance has a relatively strong antibacterial effect on escherichia coli (gram-negative bacteria) and staphylococcus aureus (gram-positive bacteria), so thatthe anchovy antibacterial substance can be used for preparing food preservatives and has a very good application prospect in the field of foods.

Description

technical field [0001] The invention relates to the preparation of antibacterial substances by using anchovy, in particular to a method for preparing antibacterial active ingredients by using anchovy and its application in food preservation. Background technique [0002] In the process of food transportation and storage, preservatives must be used to prevent microbial contamination, but long-term excessive consumption of chemical preservatives will cause harm to human health. Natural antibacterial substances derived from animals and plants have the characteristics of high antibacterial properties, safety, non-toxicity, and good stability, and are the development direction of food preservation in the future. [0003] Anchovy is a small fish produced in my country's Bohai Sea, Yellow Sea, and East China Sea. Anchovy has poor taste, small size, and difficult processing. Therefore, its economic value is not high, and it is often used as bait for economic fish. The invention uti...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3472
CPCA23L3/3472A23V2002/00A23V2400/249A23V2200/10
Inventor 靳艳于洋叶明亮
Owner DALIAN INST OF CHEM PHYSICS CHINESE ACAD OF SCI
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