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Hypochlorous acid disinfectant

A technology of hypochlorous acid and disinfectant, which is applied in the directions of disinfectants, animal repellents, botanical equipment and methods, etc., can solve the problems of unstable properties, reduction, and rapid freezing.

Inactive Publication Date: 2021-07-20
浙江德茵菲科生物科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the composition of slightly acidic electrolyzed water is complex, its properties are very unstable, and it will freeze quickly under the influence of frozen food, which may reduce or lose the disinfection and sterilization effect. chain disinfection, it is necessary to develop a hypochlorous acid disinfectant that can be used for low temperature disinfection

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] The saturated sodium chloride solution is pumped from the batching tank into the purified water inlet pipeline before the electrolytic cell, the purified water pressure is controlled at 1.5bar, the current is 300A-350A, the pH and active chlorine concentration are detected, and the anode water flow is controlled at 1000-1200L / hour. pH4.5-6.0, available chlorine concentration between 540-600ppm. Add 200 ppm of potassium iodate to the obtained hypochlorous acid electrolysis water, let it stand for 1 hour, and then add 200 ppm each of sodium dihydrogen phosphate, disodium hydrogen phosphate and sodium bicarbonate. After standing still for 8 hours, calcium chloride dihydrate solid powder was added to make the final concentration of calcium chloride 25%.

[0045] Available chlorine detection According to "Disinfection Technical Specifications" (Ministry of Health 2002 Edition), the available chlorine content was detected, and the two detection values ​​were 547.97ppm and 544...

Embodiment 2

[0048] The hypochlorous acid disinfectant obtained in embodiment 1 carries out low temperature test. The inspection is based on "Technical Requirements for Hygienic Safety Evaluation of Low-temperature Disinfectants" (Q / JGDF 010-2021). Detection ambient temperature: -21°C.

[0049] Test results: After being kept at -21 degrees Celsius for 12 hours, the product remains in a liquid state without precipitation or crystallization, which meets the requirements.

Embodiment 3

[0051] Low temperature sterilization experiment

[0052] Sample: the hypochlorous acid disinfectant obtained in embodiment 1

[0053] Experimental strains: Escherichia coli, strain number: 8099; Staphylococcus aureus, strain number: ATCC6538; the algebra of the strains is the fifth generation, source: ATCC.

[0054] Instruments and equipment: biological safety cabinet YQF-057, biochemical incubator YQF-159.

[0055] Inspection basis: "Technical Specifications for Disinfection" (Ministry of Health 2002 Edition)

[0056] Quantitative identification test of neutralizing agent suspension: refer to "Disinfection Technical Specifications" (Ministry of Health, 2002 Edition) 2.1.1.5 Neutralizing agent identification test method

[0057] Detection environment temperature: -21°C, relative humidity 45%.

[0058] Conclusion: The test was repeated three times under the action time of 2.5 minutes, 5.0 minutes, and 7.5 minutes. The logarithmic value of killing Escherichia coli (8099) and ...

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Abstract

The invention relates to a hypochlorous acid disinfectant capable of being used for low-temperature disinfection. The hypochlorous acid disinfectant is subacid electrolyzed oxidizing water containing calcium chloride and iodate, and further containing one or more of dibasic hydrogen phosphate, dihydric phosphate, carbonate, sulfate and bicarbonate.

Description

technical field [0001] The invention relates to a hypochlorous acid disinfectant which can be used for low-temperature disinfection. Background technique [0002] Disinfection of food cold chain has always been a difficult point, and there is a lack of effective disinfection methods. In this new crown virus epidemic, there have been relatively large infections in the farmers' markets in Wuhan and Beijing. While the national epidemic situation is largely under control, sporadic cases still appear from time to time. Finally, the source of these infections was found, pointing to cold chain products. For example, recently five dock workers in Dalian were infected while carrying cargo. Later, a batch of frozen pork imported from Brazil, frozen beef imported from Uruguay, and the outer packaging of frozen seafood products were found to be positive for the new coronavirus nucleic acid, and some products have even been sold to multiple cities and states through various online shop...

Claims

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Application Information

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IPC IPC(8): A01N59/00A01N59/08A01N59/12A01N59/26A01N59/02A01P1/00
CPCA01N59/00A01N59/08A01N59/12A01N59/26A01N59/02
Inventor 李强
Owner 浙江德茵菲科生物科技股份有限公司
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